Description
Crispy Black Bean Tacos filled with warmly spiced black beans, topped with fresh avocado and salsa, perfect for a satisfying meatless meal.
Ingredients
Scale
- 1 (15 oz) can black beans, rinsed and drained
- 1 tablespoon olive oil (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 8 small corn tortillas
- Diced avocado (about 1 medium avocado for the whole batch)
- Salsa or pico de gallo
- Chopped fresh cilantro
- Lime wedges
Instructions
- If using oil, heat the olive oil in a skillet over medium heat.
- Add the drained black beans to the skillet. Stir in chili powder, cumin, and a pinch of salt and pepper. Cook for about 5 minutes until heated through and fragrant.
- In another pan or on a griddle, warm the corn tortillas until pliable and slightly toasted, about 30–45 seconds per side.
- Fill each tortilla with about 1/4 cup of the black bean mixture.
- Crisp the filled tortillas by baking, pan-frying, or air-frying until golden and crunchy.
- Serve immediately topped with diced avocado, salsa, cilantro, and lime wedges.
Notes
Rinse canned beans well to reduce sodium and improve flavor. Don’t overfill tortillas for better crisping. For equal crisping, press tacos with a spatula while frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Pan-frying, Air-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 11.6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40.5g
- Fiber: 10.5g
- Protein: 9.5g
- Cholesterol: 0mg