Description
A delightful journey of crispy tacos filled with seasoned black beans, melty cheese, and fresh lime juice, perfect for cozy gatherings or weeknight dinners.
Ingredients
Scale
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- Optional: 1 chipotle pepper, finely chopped OR 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- Two 14-ounce cans black beans, drained and rinsed
- ½ cup vegetable broth or stock
- 1 lime, juiced
- 8–10 corn tortillas
- 6 ounces Pepper Jack or melty cheese, freshly shredded
- Kosher salt and ground black pepper, to season
- Optional toppings: Shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa, lime wedges
Instructions
- Preheat the oven to 450°F (232°C) with a rack in the center.
- Gather and prep all ingredients.
- In a skillet, heat 1 tablespoon of olive oil and add diced onion. Season with 1 teaspoon of kosher salt, cooking until translucent, about 3-4 minutes.
- Add garlic and chipotle, cooking until fragrant, about 30 seconds.
- Mix in chili powder, ground cumin, smoked paprika, and tomato paste, cooking for additional 1-2 minutes.
- Stir in black beans, cooking until warmed through, about 1-2 minutes. Add vegetable broth and simmer, mashing beans slightly.
- Add lime juice, tasting and adjusting seasonings as needed. Remove from heat.
- Steam tortillas in a damp paper towel in the microwave for 30 seconds.
- Brush a baking sheet with remaining olive oil and place warmed tortillas, flipping to coat.
- Spread black bean mixture over half of each tortilla; sprinkle with cheese and fold.
- Flip tacos cheese-side down in the baking sheet.
- Bake for 8-10 minutes until golden and crisp; flip and bake for another 8-10 minutes.
- Cool for 2-3 minutes and serve warm with toppings of choice.
Notes
Best enjoyed fresh but can be stored for up to 3 days in the fridge or frozen for up to 2 months. To maintain crispiness, store filling separately from tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 30mg