Crispy black bean tacos
Crispy and delicious black bean tacos made with pantry ingredients
crispy black bean tacos
cooked black beans
avocado, olive, coconut, etc.
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.
A small amount of shredded cheese may be added to the beans if desired. About 4 oz of Pepperjack is delicious in them.