Crispy Black Bean Tacos

Who needs a quick dinner tonight? Me, always. And maybe you too. Well, look no further than these Crispy Black Bean Tacos. They’re quick — as in thirty minutes or less — and economical — as in, you just need some tortillas, beans, salsa, cheese, and seasonings — and they couldn’t be tastier. We’ve got stovetop and oven directions for you here, so you can cook them up however it works best for you. They’re crisSpy, they’re delicious, and they’re super family-friendly. (Or at least, my whole family loves them. I think yours will too.)

I have a tendency to always plan around meat as the center of our meals but it’s a habit I’m trying to break out of because 1) it can get pricey, 2) there’s a whole wide world of other protein options out there, and 3) it can get kind of boring. Let me tell you, these Crispy Black Bean Tacos feel anything but boring. The filling is zesty and hearty with just enough cheese to make it feel like a treat and it’s all encased in a crispy tortilla shell. They’re perfect for dipping and I love them for dinner but they make a mean appetizer too.




2 (14-oz each) cans black beans, rinsed and drained

2 tablespoons taco seasoning

1/3 cup salsa

Juice of 1 lime

1 1/2 cups Monterey Jack cheese, grated

Small flour tortillas

Olive oil, as needed

Kosher salt and freshly ground black pepper, to taste



In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.

Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.

Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.

To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.

To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.

Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

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