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Crispy Black Bean Tacos – Supper for a Steal

As soon as I saw this picture on Pinterest I knew I had to try these tacos. I’m already obsessed with anything in a taco, but these with their (semi) homemade shells looked too good. This might even be a method I implement more often. Frying my own tacos shells, baking my own would work too.  I need to look into buying something along the lines of this, Chicago Metallic Baked Taco Rack.

While at Publix for my weekly trip yesterday I was looking to find organic taco shells, since they are made with corn where you are most likely to find GMOs, but I couldn’t find any in the ethnic aisle. Organic corn tortillas seem like they would be a lot easier to find, so making my own shells seems like a great option.

Not only did these shells taste really fresh, they had a slightly crunchy, but slightly chewy texture that was a perfect balance.

Crispy Black Bean Tacos -- Supper for a Steal

5.0 from 1 reviews
Crispy Black Bean Tacos
Prep time
Cook time
Total time
Serves: 4
Ingredients
  • 2 cups prepared black beans
  • ½ cup red onion, minced
  • 2 roasted anaheim peppers, seeded and minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons cilantro, chopped
  • 1 cup Shredded Mexican blend cheese
  • 2 tablespoons olive oil
  • Salt and pepper
  • 8 corn tortillas
  • 1 avocado, sliced for garnish
  • Greek yogurt, for garnish
  • Hot sauce, for garnish
Instructions
  1. In a medium bowl add beans, onion, pepper, cumin, paprika, and cilantro. Add a pinch of salt and lightly mash ingredients together.
  2. In a large skillet add enough oil to lightly coat the bottom of the pan, heat over medium high heat.
  3. Working quickly, add one corn tortilla at a time, flat into the oil, then add ¼ cup of the bean filling to one half of the tortilla, top with shredded cheese and using a spatula carefully fold the tortilla over to form a shell. Press the tortilla down to hold the shape. If you are using a 12” skillet you should be able to cook about 3 tacos at a time.
  4. Cook 3 minutes on first side, flip, and cook an additional 3 minutes on other side.

Adapted from Endless Simmer

 



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