Crispy Black Bean Tacos

5 from 10 votes

Quick and easy these affordable Black Bean Tacos are nutritious and full of flavor! Sure to satisfy the most intense taco cravings!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Tex Mex

Diet: Vegetarian

Servings:

Author: Serene

In a medium size saucepan add the black beans, spices and crushed tomatoes. Cook over medium low heat stirring until heated through.
Mash some of the beans by pressing against the side of the pot with your spoon. This will make a thick mixture.
Heat avocado oil in a medium to large size skillet, use just enough oil to cover the entire bottom of the skillet.
Lay a corn tortilla in the skillet and spread approximately 2-3 tablespoons of bean mixture on half of the tortilla, top with shredded cheese and a shake or two of hot sauce if desired.
Fold the tortilla in half using fork or spatula.
Continue to fry until the bottom of the tortilla is crisp and golden. Then flip and fry the other side until crisp and golden.
Remove taco to plate lined with paper towel.
Serve with favorite toppings: sour cream, guacamole, or pico de gallo

Black Beans: a great option, you can use dried or canned for this recipe depending on what you have on hand, dried beans will need to be cooked prior to starting the recipe below. If you don't have black beans, pinto beans are another great option for this recipe.
Corn Tortillas: these are preferred over flour tortillas due to frying the tortillas and wanting to get a nice crispy texture.
Crushed Tomatoes: these canned tomatoes have a wonderful texture. If you are using fresh tomatoes simply chop them up, cook them down and mash them into the beans.
Oil: Avocado oil is a great option thanks to the high smoke point.
Storage: the bean taco filling can be stored in a sealed container in the refrigerator for 3-4 days.
It is recommended to serve the tacos fresh after frying to retain the crispy texture of the tortilla.