Crispy Black Bean Tacos

Crispy Black Bean Tacos

Friends, I can call you that right? I’m sharing my heart and soul with you…I mean my recipes, which is basically the same thing. So we must be friends. Anyways, if you love three things: Simple, Tasty, and Mexican, you are going to LOVE these.

A few years ago we started doing Meatless Mondays here and there. It was really good for me because I don’t think any of us can fully realize how much we consume of something until we try to cut it out. Besides meat costs a lot of money and it was a good way to try to cut back the grocery bill and simplify dinner.

I found this recipe at some point and its been a dinner and lunch time game changer. I usually always have these ingredients on hand, my kids love them and my husband can make this recipe without help.

In fact, I made this for some of our family and our nephew went to school and said this was his favorite meal. BOO-YA!

P.S. Have you made the switch from sour cream to greek yogurt? You should try it. Tons of protein, you can get it fat free AND it tastes amazing. I will say though, the greek yogurt matters. I recently bought the great value brand and believe me, not all greek yogurts are created equal. So far the FAGE fat free yogurt is my favorite. Give it a try… everyone is doing it! 😉

Crispy Black Bean Tacos

Crispy Black Bean Tacos

Crispy Black Bean Tacos

Crispy Black Bean Tacos

Crispy Black Bean Tacos
Print
Crispy Black Bean Tacos
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Quick, delicious, and easy meal for Meatless Monday or Taco Tuesday. (And its gluten free!)

Course: Main Course
Cuisine: Mexican
Servings: 5
Author: A Lady Knight
Ingredients
Crispy Black Bean Tacos
  • 2 cans black beans, low sodium
  • 1/2 cup red onion, minced
  • 2 tbls fresh cilantro, minced (optional)
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup cheddar cheese, grated
  • 1 bag corn tortillas (gluten free)
Toppings
  • Avocado
  • Salsa
  • Greek Yogurt
  • Cheddar Cheese, grated
  • Lime Juice
Instructions
  1. Heat a ceramic electric skillet or ceramic pan on medium heat. (I use ceramic so I don't have to use oil. If you don't have a ceramic pan, go ahead and pour oil on your pan between each set of tacos)

  2. In a large mixing bowl place black beans. Using a potato masher, mash the black beans until easier to scoop and they don't roll off your spoon. 

  3. Then add and mix the red onion, cilantro, cumin, paprika, garlic powder, salt and cheese.  
  4. Place a corn tortilla on heated pan and let it get warm for about 30 seconds. Once the tortilla is hot and softened, use the spoon to scoop bean mixture onto half of the tortilla. Using a spatula, fold the tortilla in half over the bean mixture and cook on both sides for about 2-3 minutes. Once the tortilla is golden brown and the cheese is melted inside, its done. 

Leave a Reply