Black Bean Tacos: Crispy Black Bean + Cheddar

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

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Print Recipe

Crispy Black Bean + Cheddar Tacos Yum

Course

Main Course

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

40-50 minutes

Servings

servings

Ingredients

Black Bean Tacos: Crispy Black Bean + Cheddar

• 8 organic corn tortillas
• 1 1/2-2 cups Southwestern Black Beans, Vegetarian Style
• 6 ounces cheddar cheese grated

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 8 organic corn tortillas 1 1/2-2 cups Southwestern Black Beans, Vegetarian Style 6 ounces cheddar cheese grated Optional Garnishes pico de gallo salsa red cabbage shredded romaine lettuce shredded guacamole avocado Crema Mexicana can substitute sour cream cotija cheese fresh cilantro

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.