88% would make this again

Crispy Mexican Black Bean Tacos

Name: Crispy Mexican Black Bean Tacos
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 can of black beans drained and washed; 1 finely diced red onion; 1/2 red bell pepper chopped; 2 finely chopped fresh tomatoes; 3 cloves of peeled garlic; 1 heaped tsp tomato paste; 1 tbsp extra virgin olive oil; 6 plain / corn flour tortillas; 1 tsp cumin powder; 1 tsp sea salt; 2 tsp paprika powder; 1 tsp black pepper powder; 1/2 tsp chilli powder or 1 green chilli; grated cheddar cheese; 4-5 Leaves of shredded lettuce; 3-4 halved limes; 1 tsp onion or garlic powder; handful of chopped cilantro

Vish G

April 3, 2025

These Mexican Black Bean Tacos come packed with soft black beans flavoured with real Mexican spices, tucked inside warm crispy corn tortillas and crowned with a colourful salsa. Prepare to turn your kitchen into a flavour-filled heaven where each taco serves as a gateway to a world of delectable cuisine. These crispy tacos are more than just a a meal they’re a gourmet adventure that invites you to relish every delicious bite of Mexico. We loved perfecting these during our time in Central and South America.

PREP TIME

18 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

1 can of black beans drained and washed
1 finely diced red onion
1/2 red bell pepper chopped
2 finely chopped fresh tomatoes
3 cloves of peeled garlic
1 heaped tsp tomato paste
1 tbsp extra virgin olive oil
6 plain / corn flour tortillas
1 tsp cumin powder
1 tsp sea salt
2 tsp paprika powder
1 tsp black pepper powder
1/2 tsp chilli powder or 1 green chilli
grated cheddar cheese
4-5 Leaves of shredded lettuce
3-4 halved limes
1 tsp onion or garlic powder
handful of chopped cilantro

Instructions

Lets start our preps by chopping up the onion, red pepper and cloves of garlic. If you prefer to use green chilli in this meal instead of chilli powder finely chop up 1 or 2 if you prefer your tacos more on the spicy side!
Now drain and wash the can of black beans out properly and keep these aside for now. Grab your pan, heat it up and drizzle in your olive oil.
Start to sauté the onions with the red pepper, after a few minutes add in the finely chopped garlic along with the cumin, chilli powder or chopped green chilli, black pepper, onion powder and paprika powder with some sea salt.
Let this mixture cook out until the onions are nicely browned and peppers have softened. This should take around 8 to 10 minutes.
It’s time to get the star of the show, the black beans. Put them into a glass bowl first and mash up about half of the beans. Drop them into the hot pan, mix everything up properly, add in the Tomato paste and let it all cook for about 3 minutes and turn off the heat.
Grab yourself a baking tray, lay down as many tortillas/tacos into it as desired. Keep them open and drop in the Mexican beans mix we just cooked onto one half of the taco. Sprinkle in your favourite cheese. Fold the other half over to cover up the tacos.
These mouth watering delights are now ready to bake. We just need around 18 to 20 minutes on 400 degree Fahrenheit or 210 degrees Celsius. Let them bake on each side for around 9 to 10 minutes before flipping them over so they are cooked evenly.
Take out when done, they should be baked until you have beautiful golden brown crispy black bean tacos.
For the final step simply open up the taco’s and add in some shredded lettuce into each one with some of the fresh tomatoes we prepared earlier.
Sprinkle in some chopped cilantro and drizzle in some freshly squeezed lime to add some zing into it, enjoy!