Vegetarian Black Bean Tacos, Elevated

Craving crispy tacos that satisfy your craving? But won’t leave you feeling guilty all day?

Crunch into one or two of our black bean & cheddar crispy tacos. Top with pico de gallo, crunchy lettuce, and a dollop of guacamole.

Serve alongside cabbage slaw tossed with our Cilantro Vinaigrette.

 

A Cast Iron Skillet Makes Crispy Black Bean Tacos



Other Recipes You May Like

Southwestern Black Beans

Guiltless “Cream” of Mushroom Soup

Quick Quiche Genovese

 

Pin - Black Bean and Cheddar Tacos | Sister Spice Recipe

 

Print Recipe
Crispy Black Bean + Cheddar Tacos Yum
Crispy Black Bean Tacos - Sister Spice Recipe
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Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40-50 minutes
Servings
servings
Ingredients
Black Bean Tacos: Crispy Black Bean + Cheddar
Optional Garnishes
  • pico de gallo
  • salsa
  • red cabbage shredded
  • romaine lettuce shredded
  • guacamole
  • avocado
  • Crema Mexicana can substitute sour cream
  • cotija cheese
  • fresh cilantro
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40-50 minutes
Servings
servings
Ingredients
Black Bean Tacos: Crispy Black Bean + Cheddar
Optional Garnishes
  • pico de gallo
  • salsa
  • red cabbage shredded
  • romaine lettuce shredded
  • guacamole
  • avocado
  • Crema Mexicana can substitute sour cream
  • cotija cheese
  • fresh cilantro
Crispy Black Bean Tacos - Sister Spice Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Tap the cart icon to add to your shopping list.
This recipe is in your shopping list.
Instructions
  1. Preheat oven to 175 degrees Fahrenheit.
  2. In a large cast-iron or non-stick skillet add 1 tablespoon peanut or vegetable oil. Bring to medium-high heat. When pre-heated, add a tortilla and cook for 3-5 minutes. Flip tortilla. Spoon black bean mixture on half of the corn tortilla. Sprinkle 3/4 ounce grated cheddar cheese over black beans. With tongs, fold half of corn tortilla over side with beans and cheese. Press down lightly to keep filling intact and maintain taco shape. Move aside in skillet. Cook for 3 minutes. Flip taco to crisp and lightly brown on other side for 3-5 minutes. Reduce heat to medium. Repeat 3 more times. May need to add an additional teaspoon of peanut oil after first two tacos. Move to baking sheet once crisp.
  3. Hold temperature of first 4 tacos in the oven while cooking additional tacos.
  4. Add remaining tablespoon of peanut oil to pan. When warmed to medium-high heat, add 1 corn tortilla at a time following the above process.
  5. Serve immediately. Garnish with options above.
Recipe Notes

Any additional black-bean filling can be refrigerated for several days to make additional tacos or riced cauliflower and black bean bowls. Filling can also be frozen for later-use.

Recipe courtesy of www.sisterspicekitchen.com 
©2018 Spice Brands, Inc. All rights reserved.

 

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