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Crunchy corn tortillas stuffed with flavorful black beans and gooey cheese make an amazing mix between quesadillas and tacos. When baked until golden, these treats stay delightfully crunchy outside while the filling remains soft and melty inside – a fantastic meat-free dinner option you can whip up using basic ingredients from your cupboard.
I tried loads of different veggie taco fillings before realizing that jazzing up some canned black beans with chipotle and tasty seasonings makes something you can't stop eating. Baking them adds that extra something that makes these way better than regular tacos.
Key Ingredients
- Black beans: Go for quality canned ones that aren't mushy but still soft
- Chipotle peppers: They bring that must-have smoky kick and richness
- Corn tortillas: Get them fresh so they won't break when you fold them
- Aromatics: The onions and garlic build your flavor base
- Mexican-style cheese: Gives you that wonderful melt and pull
Instructions
- 1. Whip Up the Filling
- First, cook your onions till they're golden and sweet. Toss in garlic and spices and let them sizzle to bring out their flavors. Mix in beans and stock, then lightly mash everything for the right consistency.
- 2. Get Your Tortillas Ready
- Make corn tortillas bendy by steaming them with wet paper towels in the microwave. Don't skip this part or they'll crack! Lightly coat with oil so they'll get crispy.
- 3. Put Them Together
- While tortillas are still warm, spread filling on one side and sprinkle cheese on top. Fold them over carefully, making sure edges meet. Set them on an oiled baking sheet with space between each one.
- 4. Bake Them Right
- Arrange tacos on the sheet with room to breathe. Bake until they turn golden, flipping them halfway so both sides get equally crispy.
- 5. Finishing Touches
- Let tacos sit briefly after they come out of the oven – this helps them get crunchier and sets the filling. Add fresh toppings just before you eat.
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After many taco nights at home, I've figured out that getting flavor into every part makes these simple ingredients really stand out. It's all about seasoning those beans just right and getting that perfect balance of crispy yet soft tortilla.
Keeping Leftovers
They're tastiest fresh from the oven, but you can make the bean mixture up to three days early. Keep it in a sealed container and warm it gently before making your tacos. If you've already baked some, reheat them in a hot oven to bring back the crunch.
Topping Ideas
Set out fresh guac or sliced avocado, some tangy pickled red onions, fresh chopped cilantro, a dollop of Mexican crema or sour cream, and different salsas.
Vegan Version
Switch to vegan cheese or just leave it out completely. The black bean filling has so much flavor it works great on its own.
Using Extra Filling
Any leftover filling makes great burrito bowls with rice, awesome nachos, stuffing for quesadillas, or a tasty topping for tostadas.
What began as just using up stuff in my pantry has turned into one of our favorite meatless dishes. These tacos show that veggie cooking can be totally satisfying, packed with flavor, and fun to eat – perfect for anyone wanting more plant-based meals that don't skimp on crispiness or cheesy goodness.
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Frequently Asked Questions
- → How can I make this vegan?
- Swap the cheese for a dairy-free option that melts well and use vegan toppings like cashew crema or avocado instead of sour cream.
- → Why are my tortillas cracking?
- Use fresh corn tortillas and warm them before folding. Try microwaving them wrapped in a damp towel to avoid breaks.
- → Can I prepare this in advance?
- The filling can be made earlier, but for the crunchiest tacos, bake them fresh. For leftovers, reheat in the oven to keep them crispy.
- → Are these very spicy?
- Adjust the spiciness by adding only a little adobo sauce or skipping the chipotle. Go mild if you prefer less heat!
- → What’s the best cheese for this?
- Pepper Jack is flavorful, but cheddar or Monterey Jack also melt beautifully. Use whatever you enjoy most!