Crispy Black Bean Tacos
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Tex-Mex
Crispy Black Bean Tacos
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Quick and easy these affordable Black Bean Tacos are nutritious and full of flavor! Sure to satisfy the most intense taco cravings!
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Ingredients
- 2 (15 ounce cans) black beans drained and rinsed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano dried, Mexican
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ½ teaspoon chili powder
- 7 ounces crushed tomatoes
- ¼ cup avocado oil
- 2 cups Monterey jack cheese shredded
- hot sauce as desired
- 10 white corn tortillas
Instructions
- In a medium size saucepan add the black beans, spices and crushed tomatoes. Cook over medium low heat stirring until heated through.
- Mash some of the beans by pressing against the side of the pot with your spoon. This will make a thick mixture.
- Heat avocado oil in a medium to large size skillet, use just enough oil to cover the entire bottom of the skillet.
- Lay a corn tortilla in the skillet and spread approximately 2-3 tablespoons of bean mixture on half of the tortilla, top with shredded cheese and a shake or two of hot sauce if desired.
- Fold the tortilla in half using fork or spatula.
- Continue to fry until the bottom of the tortilla is crisp and golden. Then flip and fry the other side until crisp and golden.
- Remove taco to plate lined with paper towel.
- Serve with favorite toppings: sour cream, guacamole, or pico de gallo
Equipments used:
Notes
- Black Beans: a great option, you can use dried or canned for this recipe depending on what you have on hand, dried beans will need to be cooked prior to starting the recipe below. If you don't have black beans, pinto beans are another great option for this recipe.
- Corn Tortillas: these are preferred over flour tortillas due to frying the tortillas and wanting to get a nice crispy texture.
- Crushed Tomatoes: these canned tomatoes have a wonderful texture. If you are using fresh tomatoes simply chop them up, cook them down and mash them into the beans.
- Oil: Avocado oil is a great option thanks to the high smoke point.
- Storage: the bean taco filling can be stored in a sealed container in the refrigerator for 3-4 days.
- It is recommended to serve the tacos fresh after frying to retain the crispy texture of the tortilla.
Nutrition Information
Show Details
Calories
494kcal
(25%)
Carbohydrates
34g
(11%)
Protein
19g
(38%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Cholesterol
50mg
(17%)
Sodium
694mg
(29%)
Potassium
335mg
(7%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
623IU
(12%)
Vitamin C
5mg
(6%)
Calcium
498mg
(50%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 50mg | 17% |
| Sodium | 694mg | 29% |
| Potassium | 335mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 498mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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