Crispy Black Bean Tacos (Print Version)
# Ingredients:
→ Bean Mixture
01 -
3 tbsp olive oil, split into two portions
02 -
1 medium onion, chopped small
03 -
4 garlic cloves, minced or grated
04 -
1 chipotle in adobo, minced (or 1 tbsp of the adobo sauce)
05 -
2 tbsp tomato paste
06 -
1½ tsp chili powder
07 -
1½ tsp cumin powder
08 -
1½ tsp smoked paprika
09 -
Two cans (14 oz each) black beans, rinsed and drained
10 -
½ cup veggie stock or broth
11 -
Juice from 1 lime
→ Building Tacos
12 -
8 to 10 corn tortillas
13 -
6 oz Pepper Jack cheese, grated fresh
14 -
A sprinkle of kosher salt and black pepper
→ Extras for Serving
15 -
Lettuce, shredded
16 -
Avocado mash or guacamole
17 -
Sour cream or cashew cream
18 -
Red onions, pickled
19 -
Fresh cilantro, chopped
20 -
Your favorite salsa
21 -
Lime pieces
# Instructions:
01 -
Heat oven to 450°F and place rack in the middle. Make sure everything you need is prepped and gathered.
02 -
Heat 1 tbsp oil in a pan, cook onion with a pinch of salt until soft. Add garlic, chipotle, spices, and tomato paste next, stirring until it smells amazing.
03 -
Pour beans and broth into the pan. Heat through while mashing some beans. Stir in lime juice and adjust flavor with salt if needed.
04 -
Microwave tortillas wrapped in a damp paper towel to make them more pliable. On a baking sheet, brush with remaining oil and lightly coat both sides of each tortilla.
05 -
Spoon bean mix onto half of each tortilla, sprinkle cheese on top, then fold over. Flip them so the cheesy side faces down.
06 -
Put in the oven for 8-10 minutes, turn carefully, then bake another 8-10 minutes till golden and crisp. Cool for about 2-3 minutes before adding toppings and digging in.
# Notes:
01 -
For a vegan version, use non-dairy cheese
02 -
Tastes best fresh but can be stored in the fridge for up to 3 days
03 -
Pick soft, thin corn tortillas—they work best
04 -
Parts can be prepped in advance to save time later