Crunchy Black Bean Tacos Recipe 445

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CRUNCHY BLACK BEAN TACOS RECIPE - (4.4/5)



Crunchy Black Bean Tacos Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 14

Toppings:
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Avocado
Hot sauce
Salsa
Sour cream

Steps:

  • In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well. In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling. Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don't worry - it will get crispy and delicious. As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more. Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn't fall out. If your pan is very dry between batches, add another drizzle of oil. Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Recipe Notes: Corn tortillas are resilient to heat. Don't worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

BLACK BEAN TACOS



Black Bean Tacos image

Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.

Provided by Courtney LeClaire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can green salsa (salsa verde)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 taco shells
2 ounces shredded Mexican cheese blend
1 tomato, diced
1 avocado, sliced
1 cup shredded lettuce

Steps:

  • Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  • Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g

CRUNCHY BLACK BEAN TACOS



Crunchy Black Bean Tacos image

Time 30m

Yield 8 tacos

Number Of Ingredients 13

2 cans of black beans, drained and rinsed
¼ cup red onion, minced
1 garlic clove minced
1 jalapeno seeded and minced (keep the seeds if you like it hot)
1 tsp cumin
1 tsp paprika
juice of ½ lime
2 Tbsp cilantro, chopped
4-6 ounces pepper jack cheese, grated
3 Tbsp olive oil
Pinch of salt and pepper
8 corn tortillas
salsa, guacamole, sour cream and/or lime wedges for serving

Steps:

  • In a medium bowl, add beans with red onion, garlic, jalapeno, cilantro, spices and lime. Add a pinch of salt & pepper and lightly mash all of the ingredients together with a fork. Taste and adjust seasonings if need be.
  • In a large, non-stick skillet, cast iron skillet or stove top griddle, add oil and heat over medium-high heat.
  • Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about ¼ cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
  • Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. It's alright if a little filling spills out - it will form a crispy and delicious treat on the edge.
  • Cook each taco for about 3 minutes* per side until they are nicely browned and crispy (be sure to go towards the fold when flipping with a spatula to the other side). You will be able to do more at a time on a griddle which is what we use.
  • Serve tacos with toppings like salsa, guacamole, sour cream and/or lime wedges.

Nutrition Facts : Nutrition Information Serving size 4

EASY BLACK BEAN TACOS



Easy Black Bean Tacos image

Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.

Provided by Cookie and Kate

Categories     Entree

Time 30m

Number Of Ingredients 13

2 cans (15 ounces each) black beans, or 3 cups cooked black beans
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
1 cup plain Greek or regular yogurt
2 tablespoons lime juice (from 1 small lime)
¼ teaspoon fine sea salt
Optional: Your favorite hot sauce, to taste (or just serve it on the side with your tacos/I love Tabasco's chipotle hot sauce)
8 to 10 small corn or flour tortillas (I think I like flour better)
3 cups finely sliced red or green cabbage (about 1/2 medium head of cabbage)
1/2 cup or more crumbled Cotija or feta cheese
Big handful of fresh cilantro leaves and/or thinly sliced green onion

Steps:

  • To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
  • Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
  • Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
  • To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
  • Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  • Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
  • Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg

CRUNCHY BEAN DIP TACOS



Crunchy Bean Dip Tacos image

Somewhere between dip and crispy tacos lies this delicious bean-and-cheese stuffed tortilla dish. Each assembled taco is pan-fried until the tortilla is crisp and the cheese is irresistibly melty. Serve these treats with your favorite salsa, and don't forget the sour cream. Guacamole is never bad either!

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 40m

Yield 12 tacos

Number Of Ingredients 17

Two 15-ounce cans black beans, drained
1 bunch scallions, ends trimmed
1/2 cup salsa
2 limes, juiced
1/2 bunch cilantro
2 teaspoons chili powder
2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper, or more to taste
Kosher salt
Twelve 6-inch corn tortillas
1 1/2 cups shredded Cheddar or Jack cheese
Vegetable oil, for pan frying
4 scallions, thinly sliced
Sour cream and salsa, for serving

Steps:

  • For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt.
  • For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm.
  • Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly.
  • Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.)
  • Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.

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