Description
These Crispy Black Bean Tacos feature crunchy baked tortillas filled with creamy, spiced black beans and melted pepper jack cheese, making for a versatile and crowd-pleasing dish.
Ingredients
Scale
- 1 (15 oz) can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 8 small corn tortillas
- 1 cup (about 113 g) shredded pepper jack cheese
- Olive oil spray or 1–2 teaspoons cooking oil for brushing / spraying
- Optional toppings: sliced avocado, salsa, chopped cilantro, lime wedges, pickled red onion, shredded lettuce, sour cream or plain yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mash the black beans lightly with a fork or potato masher until mostly broken but still a little chunky. Stir in cumin, chili powder, and salt and pepper to taste.
- Place a tortilla on a flat surface and spoon about 2–3 tablespoons of the black bean mixture into the center. Top with about 2 tablespoons of shredded pepper jack cheese.
- Fold the tortilla in half to form a taco. Press lightly to seal.
- Repeat with the remaining tortillas and filling.
- Arrange the tacos on a baking sheet in a single layer and spray or brush lightly with olive oil.
- Bake for about 15–20 minutes, flipping once halfway through if desired, until the tacos are crispy and golden-brown.
- Serve hot with your choice of toppings.
Notes
For best results, do not over-mash the beans to maintain texture. Use a light hand with the oil to prevent greasiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 1g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8.5g
- Protein: 16g
- Cholesterol: 30mg