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Crispy Black Bean Tacos

Crunchy and satisfying tacos filled with creamy black beans and served with a bright cilantro lime sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Latin, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tacos
  • 2 cans Black beans, rinsed and drained Use canned black beans for convenience.
  • 12 pieces Corn or small flour tortillas Corn tortillas add flavor, while flour tortillas are more flexible.
  • 1 cup Shredded cheese (mozzarella, Monterey Jack, or cheddar) Choose your favorite melting cheese.
  • 1 small Onion, chopped finely Adds flavor to the filling.
  • 2 cloves Garlic, chopped finely Enhances the overall flavor.
  • 1 teaspoon Chili powder Adds heat and depth to the beans.
  • 1 teaspoon Cumin Brings an earthy flavor.
  • 1 teaspoon Paprika Adds color and mild flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 medium Lime, zest and juice For both the sauce and seasoning the tacos.
  • 1/2 cup Greek yogurt or sour cream For the creamy sauce.
  • 1/4 cup Fresh cilantro, chopped Integral for the sauce.
  • 1 tablespoon Olive oil or butter For crisping the tortillas.
  • optional Jalapeño, corn, or hot sauce Add-ins for extra flavor and heat.
For the cilantro lime sauce
  • 1/2 cup Greek yogurt Base of the sauce.
  • 1/4 cup Fresh cilantro, chopped Provides flavor.
  • 1 medium Lime, juice and zest For brightness.
  • 1 clove Garlic, minced Enhances the sauce.
  • 1 teaspoon Salt To taste.

Method
 

Make the Sauce
  1. Stir together the Greek yogurt, chopped cilantro, lime juice and zest, salt, and a little garlic in a bowl.
Prepare the Filling
  1. Mash the beans slightly with a fork, maintaining some texture.
  2. Mix in the chopped onion, garlic, chili powder, cumin, paprika, and salt. Add water or yogurt if needed to help the filling stick together.
Cook the Tacos
  1. Heat a skillet over medium heat with a light slick of olive oil or butter.
  2. Place a tortilla in the skillet, sprinkle cheese on half, spoon in the bean mixture, and fold it over like a quesadilla. Press gently to seal.
  3. Cook until golden and crisp on both sides, working in batches.
Serve
  1. Build your plate with a swipe of sauce inside or drizzled on top. Add crunchy toppings like cabbage or lettuce and a squeeze of lime.

Notes

These tacos are best served immediately but the bean filling and sauce can be stored in the fridge for 3-4 days. For leftovers, reheat in a skillet to retain crunch.