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Crispy Black Bean Tacos

Crispy Black Bean Tacos are the perfect crunchy taco! With only a few ingredients, they're affordable, quick, and easy to make!

Course Main Course, Snack
Cuisine Mexican
Keyword Crispy Black Bean Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 tacos
Calories 141 kcal

Ingredients

  • 2 cups black beans drained, rinsed, and heated up
  • ½ cup diced red onion
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder optional
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 TBS chopped cilantro
  • 5 ounces grated pepper jack cheese
  • 2 TBS olive oil
  • 10 corn tortillas

Optional Garnishes

  • hot sauce
  • 1 avocado sliced
  • salsa
  • sour cream or Greek yogurt

Instructions

  1. In a medium bowl, add beans, red onion, cilantro, and all seasonings. Lightly mash all of the ingredients together (the beans will still be chunky). Add the grated cheese and fold in to combine evenly.

  2. Using a cast iron skillet or frying pan, add 1-2 tablespoons of olive oil, then heat over medium heat for a few second.

  3. Add one corn tortilla at a time* and let each get hot in the oil for a few seconds. Then add about ¼ cup of the filling to one half of the tortilla. Press down and even out with back of spoon or spatula.

  4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

  5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

  6. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn't fall out. Repeat for all tacos.

  7. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes

*Be sure to lay each tortilla down in the pan and heat for a few seconds before you put the filling inside.  I thought maybe it would be easier to make them on the counter, and then put them into the pan, but all of my corn tortillas broke in half at the fold.* 

**These photos were taken after the tacos were already cooked. You should only have 2-3 in the pan at a time as detailed in above directions.

Nutritional information per serving (1 taco): 141 calories, 7 grams fat, 13 grams carbohydrates, 6 grams protein. - for the most accurate information calculate using your specific ingredients. 

Recipe first published in August 2013. Updated April 2023.