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Black Bean Tacos

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Ingredients

Adjust Servings:
Filling
1 onion
2 cloves garlic
2 15oz cans black beans
1 10oz can diced tomatoes and green chilies
1/4 cup taco seasoning or make your own!
Assembly
2 cups cheese of choice, shredded
15 corn tortillas, street taco size
1/2 cup neutral oil

Nutritional information

3 Tacos
Serving Size
540
Calories
24g
Fat
60g
Carbs
21g
Protein

Black Bean Tacos

  • 60 min
  • Serves 5
  • Easy

Ingredients

  • Filling

  • Assembly

Directions

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Golden, crispy, and cheesy: these delicious bites are a beautiful marriage between taco and quesadilla. They use pantry staples to make a quick and simple dinner, perfect for weeknights. The black bean filling is delicously satisfying — not to mention that black beans are little nutritional powerhouses packed with fiber, potassium, vitamin B6 and protein. A great meal for meatless Monday — or any day. I made my own tortillas for these, but storebought works just fine, and you can also sub in flour tortillas if you’re not a fan of corn. Serve these with an array of dipping choices and dig in!

Steps

1
Done

Black Bean Filling

Dice one onion and cook in a large pan over medium heat until softened and becoming translucent. Add the garlic and cook until frangrant. Rinse the two cans of black beans and add to the pan. Add the diced tomatoes and green chilies, continue to cook on medium for a couple minutes.

2
Done

Stir in the taco seasoning (add water if the mixture is too dry). Gently mash the black bean mixture leaving some whole so there are a variety of textures.

3
Done

Assembly

If using storebought tortillas, be sure to steam them in the microwave to soften them so they don't crack during assembly. Optionally, you can make your own with 1 1/2 cups Maseca or other corn flour and 1 cup + 3 Tbsp of water. Mix well, divide into 15 even pieces, then press between parchment paper using a tortilla press or pan. Cook them over medium in a little bit of oil.

4
Done

Preheat oven to 425F.
Find a big work surface and arrange all the ingredients: tortillas, shredded cheese, filling, and oil. Brush a large sheet pan with some of the oil.
Using a plate or the oiled sheet pan, dip the tortillas in oil to coat, then add 2-3 Tbsp of black bean filling, a generous pinch of cheese, and fold in half. Arrange on the sheet pan and continue with the rest of the tortillas.

5
Done

When all of the tacos have been assembled, give them one last brush of oil on top, then bake for 25-35 minutes until they are brown and crispy (gotta love that crispy cheese! Yum!). Serve with whatever dipping sauces you like, some good ideas are salsa (of course!), guacamole, sour cream, cilantro lime crema, etc. I also crumbled some cotija cheese over mine, and added some pickled red onion and celery leaves (because I forgot to buy cilantro...). Enjoy!

Elaine

Hi, I'm Elaine! Welcome to my food blog; I am a Montanan, an Eagle Scout, and lover of all things food. I love to cook and bake, as well as share my creations with others.

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Goat Cheese Dumplings
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