Crispy Black Bean Tacos

Who needs a quick dinner tonight? Me, always. And maybe you too. Well, look no further than these Crispy Black Bean Tacos. They’re quick — as in thirty minutes or less — and economical — as in, you just need some tortillas, beans, salsa, cheese, and seasonings — and they couldn’t be tastier.

We’ve got stovetop and oven directions for you here, so you can cook them up however it works best for you. They’re crispy, they’re delicious, and they’re super family-friendly. (Or at least, my whole family loves them. I think yours will too.)

I have a tendency to always plan around meat as the center of our meals but it’s a habit I’m trying to break out of because 1) it can get pricey, 2) there’s a whole wide world of other protein options out there, and 3) it can get kind of boring. Let me tell you, these Crispy Black Bean Tacos feel anything but boring. The filling is zesty and hearty with just enough cheese to make it feel like a treat and it’s all encased in a crispy tortilla shell. They’re perfect for dipping and I love them for dinner but they make a mean appetizer too.

These work best with flour tortillas, but you can use corn tortillas too if you’re avoiding gluten or just happen to like the flavor better. For the filling, you’ll use a food processor to pulse together some black beans, salsa, taco seasoning, and lime juice until it’s chopped but chunky. If you don’t have a food processor, a blender works fine too, just take care to pulse the mixture and not liquify it! Then, you’ll cook the black bean mixture a bit on the stovetop, just to bring the flavors together and cook out some of the liquid.

You’ll spread that filling in each of the tortillas along with a little bit of Monterey Jack cheese and then it’s time to work on getting them crispy. The stovetop is the best method for that endeavor, just cook them in a skillet with some olive oil for a few minutes per side until they’re golden and crisp. You do have to take turns with each taco (or maybe two at a time) but it goes pretty quickly and gives you even and very crispy results.

If you want something a little more set-it-and-forget-it, you can pop these in the oven on a baking sheet after brushing the tortillas with oil. They’ll take about ten minutes per side and still have a delightful crunch. Enjoy!

Ingredients

2 (14-oz each) cans black beans, rinsed and drained
2 tablespoons taco seasoning
1/3 cup salsa
Juice of 1 lime
1 1/2 cups Monterey Jack cheese, grated
Small flour tortillas
Olive oil, as needed
Kosher salt and freshly ground black pepper, to taste