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    Crispy black bean tacos

    September 13, 2018 by Tara Buss 14 Comments

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    Jump to Recipe Print Recipe

    Crispy black bean tacos are a ridiculously easy pantry meal, meatless, and super cheap. They are great for lunch or dinner.

    Crispy black bean tacos. Simple meatless tacos made with pantry ingredients.

    Why a meatless taco?

    My family eats a moderate amount of meat, but for budget purposes I like to keep a growing list of frugal meatless dinner ideas in my back pocket to add balance in my frugal meal plan.

    We also like to increase fiber and plant diversity in our diet for good gut health according to Dr. B from the Plant Fed Gut, and black beans are a great source of fiber.

    These crispy black bean tacos are a meatless dinner that my whole family eats with gusto! They are simple and made with just a few pantry ingredients. Don't let the simple ingredients fool you though.  That crispy shell makes them surprisingly addictive.

    Crispy black bean tacos step by step

    Place a couple of tortillas in a hot oiled skillet.

    Flip over and fill half with a small amount of smashed beans. If you are adding cheese, now would be the time to add it.

    Fold over and smash down with a spatula or spoon.

    Cook until browned and flip over to brown second side.

    Working in batches like above can be helpful to get the job done in a timely manner.

    Stuffing the tacos

    These tacos are crispy but are still pliable enough to open to stuff with fillings. Here are some tasty fillings to try.

    • chopped red onion
    • guacamole
    • sour cream
    • shredded lettuce
    • salsa
    • hot sauce
    Crispy black bean tacos. Simple meatless tacos made with pantry ingredients.
    Print Pin
    5 from 5 votes

    Crispy black bean tacos

    Crispy and delicious black bean tacos made with pantry ingredients
    Course Main Course
    Cuisine Mexican
    Keyword crispy black bean tacos
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 4
    Author Tara Buss

    Ingredients

    • 2 cups cooked black beans
    • 1 tsp cumin
    • 2 tsp chili powder
    • ½ tsp salt
    • 10-12 corn tortillas
    • 2 tbsp oil avocado, olive, coconut, etc.

    Instructions

    • Drain liquid from beans and place in a bowl.
    • Stir in salt, chili powder, and cumin and smash beans slightly.
    • Heat oil in a skillet over medium heat.
    • When oil is hot, place a tortilla in skillet and cook for 30 seconds. Flip over to the other side and fill with a small amount of beans. Fold over half of the tortilla and smash with a spatula. 
    • When first side is brown and crispy, flip over to brown the second side.  Remove from pan and place on plate to drain.  Repeat with remainder of tacos.

    Notes

    A small amount of shredded cheese may be added to the beans if desired.  About 4 oz of Pepperjack is delicious in them.

     

    « Soaked whole wheat bread
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    Reader Interactions

    Comments

    1. susan

      September 13, 2018 at 9:29 pm

      If you smash it and fry it, how do you "top" it with the salsa etc.?

      Reply
      • Tara Buss

        September 15, 2018 at 3:05 pm

        The shells are crisp, but you can still open them a little to add toppings inside. We also sometimes just dip them in salsa, guac, or sour cream.

        Reply
        • Theresa

          January 28, 2022 at 7:04 am

          Hi would air frying work instead of pan frying?

          Reply
          • Tara Buss

            February 01, 2022 at 7:22 pm

            I don't own an air fryer so I can't say for sure. My guess is though that they would work great.

            Reply
    2. Stephanie

      October 11, 2018 at 11:41 am

      5 stars
      These look amazing and I've gotta pull some black beans from the freezer and try this. Quick and fast lunch on the run is what I'm thinking of. Thank you for posting.

      Reply
    3. Tiffany

      August 01, 2020 at 6:48 pm

      5 stars
      Found this recipe on Pinterest. Sooo good! For my family of four I do two cans of black beans and an 8oz block of pepper jack and a few TBS of minced red onion. With prices of meat so high due to covid, this recipe has been a game changer. And for the question above about stuffing the tacos with toppings, it can be done. I usually opt to dip in hot salsa though.

      Reply
      • Tara Buss

        August 01, 2020 at 9:24 pm

        I’m so glad you enjoyed them!

        Reply
    4. Carol

      July 22, 2021 at 4:11 pm

      5 stars
      Easy and delicious. I’ll definitely make these again. I used a bit of cheese in mine. Served with salsa. Yum

      Reply
      • Tara Buss

        July 26, 2021 at 11:32 am

        I'm so glad you enjoyed them, Carol. Thank you for the review!

        Reply
    5. Susan

      September 20, 2022 at 5:10 pm

      5 stars
      Very good and easy, I added peppers, cheese and chopped tomatoes. Yummy ! Will make again!

      Reply
      • Tara Buss

        September 22, 2022 at 2:44 pm

        Love your additions! Thanks for the comment and review.

        Reply
        • BJMims

          October 23, 2023 at 8:15 pm

          5 stars
          Sounds delicious!
          Would this recipe work in a lunchbox? Any suggestions on how to pack them to keep the crisp?

          Reply
          • Tara Buss

            November 08, 2023 at 3:07 pm

            I don't think this could stay crisp in a lunchbox. It's best served fresh at home.

            Reply

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    Hi, I'm Tara! Mom, wife, and frugal living expert. I believe you can feed your family well even when money and time are tight. Let me show you how.

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