Description
Crispy golden tacos filled with smoky black beans, melted cheese, and warm spices. These easy black bean tacos are quick, flavorful, and perfect for busy weeknights or meatless meals.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 can black beans, drained and rinsed
- 1 tablespoon chipotle in adobo sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 cup beef broth
- 6 flour tortillas (taco size)
- 1 cup shredded Monterrey Jack cheese
- 2 tablespoons neutral oil, for toasting tacos
- Optional toppings: guacamole, lettuce, sour cream, hot sauce, lime juice, cilantro, onion
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and tomato paste, cooking for 1 minute until fragrant.
- Add black beans, chipotle sauce, oregano, cumin, coriander, chili powder, onion powder, and beef broth. Stir and simmer for 5–7 minutes until thickened.
- Lay out tortillas and sprinkle cheese on one half. Add a spoonful of black bean filling and fold in half.
- Heat neutral oil in a skillet over medium heat. Toast tacos for 2–3 minutes per side until golden and crisp.
- Remove from skillet and drain lightly on paper towels if needed.
- Serve hot with guacamole, sour cream, lettuce, or lime wedges.
Notes
- Warm tortillas before folding to prevent cracking.
- Use a nonstick skillet for the crispiest tacos.
- Add extra chipotle for more smoky heat or reduce it for a milder version.
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg