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Crispy Black Bean Tacos

easy kid friendly mexican recipes

A cross between a hard-shell taco and quesadilla, you’ll have a hard time eating tacos any other way once you give this pan-fried crispy version a try. Feel free to get creative with the fillings by changing the type of bean (they’re also great with Pintos) or using chicken or steak instead. We can confirm that these also make a popular party snack, especially when sliced in half and served with bowls of salsa and guacamole for dipping.

Adapted from The Kitchn

Makes 8 tacos

You’ll Need

  • 2 cups black beans
  • ½ cup minced red onion
  • 2 cloves garlic, minced
  • 2 Tbsp minced fresh cilantro
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • Pinch of salt
  • 1 heaping cup grated cheddar or Monterrey Jack cheese
  • 2 Tbsp vegetable or canola oil
  • 8 corn tortillas
  • Optional toppings: sliced avocado, hot sauce, salsa, and sour cream

Prep and Cook

  • 1
    In a medium bowl, combine beans with red onion, garlic, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together with the back of a fork.
  • 2
    Grate the cheese and set aside.
  • 3
    In a large, non-stick skillet add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about ¼ cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
  • 4
    Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
  • 5
    Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add more oil.
  • 6
    Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
  • 7
    Serve tacos with toppings of choice.
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