Crispy Black Bean Tacos (Print Version)
# Ingredients:
→ Filling with Black Beans
01 -
Two 14-ounce cans of black beans, rinsed and drained
02 -
Half a cup of vegetable stock or broth
03 -
One lime, squeezed for juice
04 -
3 tablespoons of olive oil, split up
05 -
1 medium onion, chopped small
06 -
4 garlic cloves, minced or grated
07 -
1 chipotle in adobo, chopped finely (or 1 tablespoon of its sauce)
08 -
2 tablespoons of tomato paste
09 -
1½ teaspoons of chili powder
10 -
1½ teaspoons each of ground cumin and smoked paprika
→ Putting It Together
11 -
6 ounces of Pepper Jack cheese, shredded fresh
12 -
8 to 10 corn tortillas
13 -
Salt (Kosher) and ground black pepper, added as needed
→ Extras You Can Add
14 -
Chopped cilantro
15 -
Red onions, pickled
16 -
Sour cream or a cashew-based crema
17 -
Salsa, whichever you like
18 -
Avocado mash or guacamole
19 -
Shredded lettuce
20 -
Extra lime wedges
# Instructions:
01 -
Turn oven to 450°F and set its rack in the middle. Make sure all ingredients are prepped.
02 -
On medium heat, sauté onions in 1 tablespoon of oil with salt until soft. Stir in garlic, chipotle, tomato paste, and spices, cooking until it smells great.
03 -
Pour in the beans and broth, let it simmer, and mash up some beans for texture. Stir in lime juice and adjust seasoning.
04 -
Microwave tortillas wrapped in a damp paper towel. On a baking sheet brushed with the remaining oil, lightly coat both sides of each tortilla.
05 -
On one side of each tortilla, spread the bean mixture, sprinkle cheese, and fold over. Place folded side up on sheet.
06 -
Bake for 8-10 minutes, flip carefully, and bake 8-10 more minutes till golden. Let rest for a short 2-3 minutes, then enjoy with your favorite toppings.
# Notes:
01 -
Sub dairy-free cheese for a vegan-friendly option
02 -
Best eaten immediately, but leftovers can be kept in the fridge for up to 3 days
03 -
Opt for thin, pliable tortillas to avoid breaking
04 -
Get the prep work done early for quicker assembly