Crispy Black Bean Tacos

Crispy Black Bean Tacos

from sailorbailey.com
30 min
4 servings

Easy vegetarian crispy black bean tacos with a smoky spicy flavor. Baked in the oven and ready in 20 minutes.

Ingredients

  • 1 Tbsp olive oil
  • ⅓ cup red onions, chopped (*see notes)
  • 4 garlic cloves, minced
  • 2 14 oz cans black beans
  • 2 Tbsp tomato paste
  • 1 cup tomatoes, chopped
  • ½ tsp dried oregano
  • ½ tsp salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1½ tsp chili powder
  • 1½ chipotle peppers in adobo (about 1 Tbsp)
  • 1½ Tbsp liquid smoke (*see notes)
  • ½ cup cheese, shredded (any cheese of choice )
  • 10-12 corn tortillas (*see notes)
  • 4 Tbsp sour cream
  • sliced avocado
  • 4 Tbsp cilantro, chopped
  • 1 jalapeño, sliced
  • 1 lime, sliced

Directions

  1. 1

    Gather the ingredients, chop the tomatoes, garlic, and onions. Heat a large skillet on medium heat. Add oil and chopped onions to the skillet. Preheat the oven to 375º.

  2. 2

    Sauté the onions for about 3 minutes. Next, add all the black bean mix ingredients: tomato paste, chipotle adobo, black beans, tomatoes, garlic, seasoning, liquid smoke.

  3. 3

    Let the mixture cook down a bit and cook together. It should look similar to refried beans a bit. Squeeze the fresh lime in it. Save the rest of the lime for serving.

  4. 4

    Wrap about 12-14 tortillas in a damp paper towel, microwave them for 30 seconds. Working quickly, spritz the tortillas with oil spray, add about 1/4 cup or less of bean mixture to the tortilla, generously add shredded cheese and seal/press closed. Continue the process until the cooking sheet is full. 

  5. 5

    Place in the oven for about 10-14 minutes or until the cheese is melted and crisped on the edges of the tacos and the tacos are lightly browned. 

  6. 6

    Let them cool a bit, add sour cream, sliced jalapeños, avocado, cilantro and any other topping of choice! Enjoy.