Crispy Black Bean Tacos
Switch up your next taco night with these crispy black bean tacos. These vegetarian tacos have a delicious black bean filling which gets topped with cheese and folded into a crispy tortilla to create a simple and tasty everyday meal.
Servings: 6 tacos
Ingredients
- 1 tablespoon extra virgin olive oil
- ¼ cup diced onion
- 1 clove garlic minced
- 1 (15 ounce) can black beans
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- ½ teaspoon garlic salt
- ⅓ cup mild salsa
- ½ of a lime
- 6 corn tortillas
- ⅔ cup grated sharp cheddar cheese
- ½ cup guacamole
Instructions
- Heat the oven. Preheat the oven to 400°F.
- Make the filling. Add the olive oil to a large skillet and heat over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook for an additional minute. Add the spices, beans and salsa. Stir to combine and cook for 10 mintues. Remove from heat and mash slightly with a potato masher.
- Steam the tortillas. Stack the tortillas and roll them loosely. Place them on a damp paper towel and wrap the paper towel around the tortillas. Place them in the mircowave and cook for 30 seconds on high heat.
- Assemble the tacos. Brush or lightly spray a baking sheet with olive or avocado oil. Lay the tortillas on the baking sheet. Spread the black bean mixture over half of each tortilla and then top with grated cheese. Carefully fold the tortillas in half. You may have to flip them over to keep them closed. Lightly spray or brush the side facing up with oil.
- Bake the tacos. Transfer the sheet pan to the oven and bake the tacos for 10 minutes. Remove the pan from the oven and use a spatula to carefully flip the tacos. Return the pan to the oven and bake for an additional 4-6 minutes, until the tortillas are golden brown. Remove the pan from the oven and allow the tacos to cool for a few minutes.
- Serve. The tacos are best warm. Top with with some guacamole or smashed avocado and any other toppings of your choice. Enjoy!