Description
Crispy seasoned black beans served in warm tortillas with fresh toppings. These vegetarian tacos are ready in 20 minutes and packed with flavor and texture.
Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 cup shredded cabbage or lettuce
- 1/2 cup fresh cilantro, chopped
- Lime wedges for serving
- Hot sauce (optional)
Instructions
- 1. Drain black beans thoroughly and pat dry with paper towels. Let air dry while preparing other ingredients.
- 2. Heat olive oil in a large skillet over medium-high heat until shimmering.
- 3. Add dried beans to hot oil and let sit for 2-3 minutes without stirring to develop crispy bottom.
- 4. Mix all spices together in a small bowl.
- 5. Stir beans gently and cook 2-3 more minutes until starting to crisp.
- 6. Add spice mixture to beans and stir to coat. Season with salt and pepper.
- 7. Continue cooking 3-4 minutes, stirring occasionally, until beans are crispy outside and tender inside.
- 8. Warm tortillas in dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20-30 seconds.
- 9. Fill tortillas with crispy beans and desired toppings.
- 10. Serve immediately with lime wedges and hot sauce.
Notes
Store leftover beans in refrigerator for up to 4 days. Reheat in skillet to restore crispiness. Keep toppings separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 12g