Description
These Crispy Black Bean Tacos feature a golden tortilla filled with smoky black beans and melted pepper jack cheese, perfect for quick dinners or gatherings.
Ingredients
Scale
- 2 (15 oz) cans black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn tortillas (approximately 8 small tortillas)
- 1 cup shredded pepper jack cheese (about 4 oz / 113 g)
- Olive oil for brushing (about 1 tablespoon)
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or lightly oil it.
- In a medium bowl, combine the rinsed and drained black beans, cumin, chili powder, and a pinch each of salt and pepper. Gently mash about half the beans with the back of a spoon or a fork.
- Warm the corn tortillas briefly (10–15 seconds per side) in a dry skillet or microwave wrapped in a damp towel.
- Take a corn tortilla and add a heaping tablespoon or two of the black bean mixture and a sprinkle of shredded pepper jack cheese. Do not overfill.
- Roll up the tortilla tightly and place seam-side down on the prepared sheet pan. Repeat with remaining tortillas.
- Lightly brush the tops of the rolled tortillas with olive oil.
- Bake in the preheated oven for 20 to 25 minutes, or until crispy and golden-brown. Flip the tray halfway through if you want extra even color.
- Remove from oven, let rest for 2 minutes, then serve warm.
Notes
For optimal crispiness, avoid overfilling the tortillas and you can broil for 1–2 minutes at the end. Check doneness at 18 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 415
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 13g
- Protein: 22g
- Cholesterol: 30mg