Crispy Black Bean Tacos (Print Version)
# Ingredients:
→ Bean Mixture
01 -
3 tablespoons olive oil (split usage)
02 -
1 yellow onion, chopped small
03 -
4 garlic cloves, minced or grated
04 -
1 chipotle pepper in adobo, minced (or 1 tbsp adobo sauce)
05 -
2 tablespoons tomato paste
06 -
1½ teaspoons ground paprika (smoked)
07 -
1½ teaspoons ground cumin
08 -
1½ teaspoons chili powder
09 -
Two 14-ounce cans of black beans, rinsed and drained
10 -
½ cup veggie stock or broth
11 -
Juice from 1 lime
→ Taco Assembly
12 -
8-10 corn tortillas, soft
13 -
6 ounces Pepper Jack cheese, shredded fresh
14 -
Kosher salt and black pepper, to taste
→ Extras (Optional)
15 -
Crisp lettuce, shredded
16 -
Avocado mash or store-bought guac
17 -
Cashew cream or sour cream
18 -
Pickled onions (red)
19 -
Fresh cilantro, chopped
20 -
Favorite salsa
21 -
Lime wedges
# Instructions:
01 -
Set oven to 450°F, placing rack in the middle. Get all ingredients measured and ready to go.
02 -
Over medium heat, soften onion in 1 tbsp oil with a sprinkle of salt. Toss in garlic and chipotle. Stir in tomato paste and dry spices, cooking until it smells amazing.
03 -
Pour in beans and broth, let it simmer and squish some beans. Mix in lime juice, then adjust seasoning as needed.
04 -
Microwave tortillas wrapped in a slightly damp paper towel. Coat a baking tray lightly with oil and rub tortillas on both sides to evenly coat.
05 -
Spoon the bean mix onto half of each tortilla. Add cheese, fold over, and place so the cheesy side faces the tray.
06 -
Bake for about 8-10 minutes, carefully flip, and continue for another 8-10 minutes until golden and crisp. Let them cool for a few minutes, then serve with your chosen toppings.
# Notes:
01 -
Use plant-based cheese to make this vegan.
02 -
Tastes best fresh, but leftovers hold up for 3 days in the fridge.
03 -
Pick thin, pliable tortillas to avoid cracking.
04 -
Prep parts of the dish beforehand for smoother assembly.