This recipe uses canned black beans and corn tortillas to make a crunchy, tasty taco. You can bake, pan fry, or air fry the tacos. If you like using an air fryer for quick, crispy food, you can learn ideas from this air fryer chicken bites guide to adapt timing and heat.
Why make this recipe
These Crispy Black Bean Tacos are fast, cheap, and full of flavor. They use simple ingredients you may already have. They make a good weeknight meal and please both kids and adults.
How to make Crispy Black Bean Tacos
- Heat a skillet and cook the onion and garlic until soft.
- Add the black beans, cumin, salt, and pepper. Heat and mash some beans so the mix holds together.
- Fill each corn tortilla with a spoonful of the bean mix and fold.
- Bake, pan fry, or air fry the filled tortillas until crisp. For extra crisp tips, you can look at simple crisping ideas like these ciabatta sandwich hacks for extra crisp and use the same steps for your taco shells.
- Serve warm with sliced avocado and salsa if you like.
Ingredients :
- 1 can black beans, rinsed and drained
- 1 cup corn tortillas
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Avocado and salsa for serving (optional)
Directions :
- Preheat your oven to 400°F (if baking).
- In a skillet, sauté the chopped onion and garlic until translucent.
- Mix in the black beans, cumin, salt, and pepper.
- Spoon the mixture into corn tortillas and fold them.
- Arrange the tacos on a baking sheet and bake for 10-15 minutes until crispy, or pan fry in a skillet until golden brown, or air fry at 375°F for about 7-10 minutes.
- Serve warm with avocado and salsa if desired.
How to serve Crispy Black Bean Tacos
Serve the tacos hot so the shells stay crisp. Add sliced avocado, fresh salsa, chopped cilantro, or a squeeze of lime. Offer hot sauce or shredded lettuce on the side.
How to store Crispy Black Bean Tacos
Store cooled tacos in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back crispness. Do not store tacos already topped with avocado or salsa; add those fresh when you serve. You can freeze the cooked, cooled shells and bean filling separately for up to 2 months.
Tips to make Crispy Black Bean Tacos
- Mash a few beans in the pan to help the filling stick together.
- Warm tortillas before filling to make folding easier.
- Use a light spray of oil when air frying for extra crisp.
- For extra flavor, add a squeeze of lime or a pinch of chili powder to the filling.
Variation
- Add shredded cheese or vegan cheese before baking for melty tacos.
- Mix corn, diced bell pepper, or chopped tomatoes into the beans.
- Make a spicy version by adding chopped jalapeño or hot sauce.
FAQs
Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas will crisp but taste different. Watch time so they don’t burn.
Q: Can I make the filling ahead?
A: Yes. Make the bean filling and store it in the fridge for up to 3 days. Heat and fill tortillas when ready.
Q: Is this recipe vegan?
A: Yes, as written it is vegan. Add cheese only if you want a non-vegan version.
Q: Can I pan fry frozen filled tacos?
A: Yes. Cook from frozen on medium heat, turning often, until golden and heated through.
Conclusion
For a vegetarian take with clear step-by-step photos and notes, see this detailed recipe for Crispy Black Bean Tacos (Vegetarian, Easily Vegan). If you want a version with a bright sauce, check this recipe for Crispy Black Bean Tacos with Cilantro Lime Sauce.
Crispy Black Bean Tacos
Ingredients
Taco Filling
- 1 can black beans, rinsed and drained
- 1 cup corn tortillas
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon cumin
- to taste salt
- to taste pepper
Serving Suggestions
- Avocado and salsa for serving (optional)
Instructions
Preparation
- Preheat your oven to 400°F (if baking).
- In a skillet, sauté the chopped onion and garlic until translucent.
- Mix in the black beans, cumin, salt, and pepper.
Assembly and Cooking
- Spoon the mixture into corn tortillas and fold them.
- Arrange the tacos on a baking sheet and bake for 10-15 minutes until crispy, or pan fry in a skillet until golden brown, or air fry at 375°F for about 7-10 minutes.
Serving
- Serve warm with avocado and salsa if desired.