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+ servings
Black Bean Tacos

Crispy Black Bean Tacos

$0.97 recipe | $0.12 tacos
Mitch and Justine
Crispy corn tortillas surround a soft, perfectly-seasoned black bean filling. These tacos are super easy to make and taste even better with a drizzle of avocado cream sauce.
4.90 from 19 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Mains
Cuisine American, Gluten-Free, Mexican, Vegan
Servings 8 tacos
Calories 160 kcal

Equipment

  • Chef knife
  • Cutting board
  • Large skillet
  • Spatula

Ingredients
 

Filling

  • 3 tablespoon olive oil, divided ($0.33)
  • ½ medium white onion, diced ($0.14)
  • 3 cloves garlic, minced ($0.12)
  • 1 teaspoon cumin ($0.02)
  • ½ teaspoon paprika ($0.02)
  • Salt & pepper to taste ($0.02)
  • 2 cups cooked black beans ($0.32)
  • ½ - 1 cup Grated vegan cheese optional

Tortillas

For dipping optional

Instructions
 

Filling

  • Heat 1 tablespoon of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
  • Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.

Tacos

  • Once the filling is mixed together, add about ½ - 1 more tablespoon of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds (the amount of tortillas you can cook at a time will depend on your pan).
  • Then, scoop about 3-4 tablespoon of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
  • Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
  • Serve these black bean tacos warm with a side of vegan avocado cream sauce or Mexican crema. Happy eating!

Video

Notes

  • This recipe tastes best with freshly cooked black beans and homemade corn tortillas, but canned beans and store-bought tortillas also work (and save time)!
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • Nutritional information is a rough estimate.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Serving: 1taco | Calories: 160kcal | Carbohydrates: 22.1g | Protein: 5.4g | Fat: 6.1g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 56mg | Potassium: 219.6mg | Fiber: 5.3g | Sugar: 0.8g | Vitamin A: 76.3IU | Vitamin C: 0.9mg | Calcium: 37.4mg | Iron: 1.5mg
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