Dinner · Mexican-inspired
Crispy Black Bean Tacos
Pan-fried corn tortillas filled with spiced mashed black beans and melted cheese, topped with a quick lime slaw. 30 minutes.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 8 tacos
- Level
- Easy
These tacos are filled, folded and then pan-fried, so the tortilla turns crisp and the cheese melts into the beans.
Warm the tortillas before filling them. Cold corn tortillas crack when folded.
Recipe card
Crispy Black Bean Tacos
Ingredients
Black bean filling
Lime slaw
To assemble
Quantities are scaled. Amounts mentioned in the steps refer to the original 4 servings. Tips for scaling.
Equipment
- Large skillet
- Potato masher or fork
Instructions
Toss the cabbage with the lime juice, cilantro and a pinch of salt. Set aside while you make the tacos; it softens slightly as it stands.
In a bowl, mash the black beans with the cumin, chili powder, garlic powder, salt and water until mostly smooth with some whole beans left.
Warm the tortillas: wrap them in a damp towel and microwave for 30 to 45 seconds, or warm each one in a dry skillet for a few seconds per side.
Spread about 3 tablespoons of the bean mixture over half of each tortilla, top with cheese, and fold closed.
Heat 1 tablespoon of oil in the skillet over medium heat. Fry the tacos in batches, pressing gently, until crisp and golden, 2 to 3 minutes per side. Add more oil for the second batch.
Open each taco slightly and tuck in slaw and avocado. Serve straight away.
Times are estimates. Status: Awaiting kitchen test (what this means).
Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.
Tips for success
- Use a spatula to hold each taco closed for the first few seconds of frying; the melting cheese will glue it shut.
Substitutions
- Monterey Jack
- Cheddar, or a dairy-free cheese that melts.
- Black beans
- Pinto beans.
Storage and make-ahead
Fridge
Store leftover filling and slaw separately for up to 4 days. Fried tacos are best eaten fresh.
Freezer
Freeze the bean filling for up to 3 months.
Reheating
Re-crisp leftover tacos in a dry skillet over medium heat for 2 minutes per side.
Make ahead
Make the bean filling a day ahead.
Questions and troubleshooting
Are these tacos gluten-free?
Corn tortillas are naturally gluten-free, but many brands are made alongside wheat or contain added wheat flour. If you need to avoid gluten, choose tortillas labelled gluten-free.
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