My family eats a fair 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. 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
Crispy and delicious black bean tacos made with pantry ingredients
Ingredients
- 2 cups cooked black beans
- 1 tsp cumin
- 2 tsp chili powder
- 1/2 tsp salt
- 10-12 corn tortillas
- 2 tbsp oil avocado, olive, coconut, etc.
Instructions
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Drain liquid from beans and place in a bowl.
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Stir in salt, chili powder, and cumin and smash beans slightly.
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Heat oil in a skillet over medium heat.
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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.
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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.
Recipe Notes
A small amount of shredded cheese may be added to the beans if desired. About 4 oz of Pepperjack is delicious in them.
Crispy black bean tacos
Place a couple of tortillas in a hot oiled skillet.
Flip over and fill half with a small amount of smashed beans.
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.
Time to eat! Serve hot and crispy with any taco toppings you enjoy including but not limited to sour cream, salsa, cheese, lettuce, and salsa.
If you smash it and fry it, how do you “top” it with the salsa etc.?
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.
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.
[…] Crispy black bean tacos, avocados […]
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.
I’m so glad you enjoyed them!