These Easy Crispy Black Bean Tacos are quick to whip up and packed with flavor! The crispy shells make every bite fun and crunchy while the black beans provide a tasty and filling base.
Perfect for busy weeknights, I love loading them up with fresh toppings like lettuce, salsa, and cheese. You can even customize them with whatever you have on hand. Yum! 😋
Key Ingredients & Substitutions
Black Beans: These are the heart of your tacos! Canned black beans save time and are full of fiber. If you prefer, you can use pinto beans or even cooked lentils for a different flavor.
Cheese: I recommend cheddar or a Mexican blend for great melting quality. If you’re looking for dairy-free options, try vegan cheese or leave it out entirely; the beans will still taste great.
Tortillas: Small corn tortillas give that classic taco feel. If you can’t find corn tortillas, feel free to use flour tortillas or even lettuce wraps for a low-carb option.
Spices: Chili powder and cumin add depth to the filling. If you have taco seasoning, that works too! Personalize the spices to your taste; consider adding garlic powder or paprika for extra flavor.
How Do You Make Crispy Tacos Without Them Falling Apart?
Getting that perfect crispy taco can be tricky, but it’s all about the technique! Start by preheating your skillet, which helps to seal the tortillas quickly and keep them together.
- Use just enough oil to coat the bottom of the skillet. Too much can make them soggy.
- Cook on medium heat. High heat can burn the tortillas before they get crispy.
- Make sure to flip the tacos carefully using a spatula, keeping the filling intact while frying.
- Don’t overcrowd the skillet; fry in batches for the best results!
Let them rest on paper towels to absorb any excess oil, ensuring they’re crispy and ready to eat!
Easy Crispy Black Bean Tacos
Ingredients:
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup finely chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 6 small corn tortillas
- 2 tablespoons vegetable oil (for frying)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and cook. You can have a delicious meal ready to eat in just a short time, making it perfect for a busy evening!
Step-by-Step Instructions:
1. Prepare the Black Bean Filling:
In a medium bowl, mash the black beans with a fork. You want them mostly smooth with some texture remaining—this adds character to your tacos! Stir in the shredded cheese, chopped onion, chili powder, cumin, and a pinch of salt and pepper. Mix until everything is well combined and tasty.
2. Heat the Skillet:
Place a large skillet over medium heat. Pour in a little vegetable oil, just enough to coat the bottom of the skillet. You want it hot but not smoking—this is key for crispy tortillas!
3. Fill the Tortillas:
Take a small corn tortilla and spoon about 3 tablespoons of your black bean mixture onto one half of the tortilla. Fold the tortilla over carefully to cover the filling, and press it down gently. This will help it hold together while frying.
4. Fry the Tacos:
Place the folded taco in your hot skillet. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese has melted inside. Keep an eye on them so they don’t burn!
5. Continue Frying:
Remove the crispy tacos from the skillet and let them drain briefly on paper towels to absorb any excess oil. Repeat this process with the remaining tortillas and filling, adding more oil to the skillet as necessary.
6. Serve and Enjoy:
Once all your tacos are fried, garnish them with freshly chopped cilantro. Serve with lime wedges on the side to squeeze over each taco, adding a zesty kick to your dish!
Enjoy your easy, crispy black bean tacos that are sure to bring smiles to the dinner table! 🌮
FAQs for Easy Crispy Black Bean Tacos
Can I Use Different Types of Beans?
Absolutely! While black beans are delicious, you can substitute them with pinto beans, refried beans, or even lentils for a different flavor and texture. Just ensure they are well-seasoned!
Can I Make These Tacos in Advance?
Yes, you can prepare the black bean mixture ahead of time and store it in the fridge for up to 2 days. When you’re ready to enjoy, simply fill and fry the tortillas as directed for crispy tacos!
What If I Don’t Have Corn Tortillas?
No worries! If you can’t find corn tortillas, you can use flour tortillas instead, or for a low-carb option, consider lettuce wraps. Just adjust the cooking time if necessary, as flour tortillas may cook faster.
How Do I Store Leftover Tacos?
Store any leftover tacos in an airtight container in the fridge for up to 3 days. When reheating, do so in a skillet over medium heat to help retain that crispy texture!
