– **Title**: Crispy Black Bean Tacos
– **Ingredients**:
– 1 can (15 oz) black beans, drained and rinsed
– 1 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 6 small corn or flour tortillas
– 1 cup shredded lettuce
– 1 cup diced tomatoes
– 1 avocado, sliced
– 1/2 cup shredded cheese (cheddar or Mexican blend)
– Fresh cilantro for garnish
– Salsa or hot sauce for serving
– Lime wedges for serving
– **Instructions**:
1. In a medium skillet, heat the olive oil over medium heat. Add the black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for about 5-7 minutes, until heated through and slightly crispy, stirring occasionally.
2. Meanwhile, heat another skillet over medium-high heat. Place a tortilla in the skillet and warm it for about 30 seconds on each side until pliable. Remove the tortilla and keep warm. Repeat with the remaining tortillas.
3. To assemble the tacos, spoon the black bean mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, avocado, and shredded cheese.
4. Garnish with fresh cilantro and add salsa or hot sauce if desired. Serve with lime wedges on the side. Enjoy the crispy black bean tacos!
Key Ingredients & Substitutions
Black Beans: Canned black beans are perfect for speed and convenience. If you’re in a pinch, refried black beans can also work, just skip the mashing step.
Onion: A small yellow onion adds a nice sweetness. If you want less intensity, try green onions or shallots instead.
Cheese: Oaxacan cheese gives these tacos a delicious stretch, but mozzarella is great too. For a vegan option, consider using plant-based cheese or simply skip it!
Corn Tortillas: Authentic corn tortillas contribute a lovely flavor. If you need a gluten-free option, there are many brands of corn tortillas that fit the bill without sacrificing taste.
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, you could garnish with diced avocado or leave it out altogether.
How Do You Achieve the Perfect Crispiness when Frying Tacos?
Frying the tacos correctly makes all the difference. You want them to be crispy, not greasy. Follow these tips:
- Use enough oil to cover the bottom of your skillet. This helps fry the tortillas evenly.
- Heat the oil properly; test it by dropping a small piece of tortilla into the pan. If it sizzles, it’s ready!
- Fry each taco until they are golden brown, flipping them once. This should take about 2-3 minutes per side.
- Don’t overcrowd the pan; fry in batches to maintain the right oil temperature and get even cooking.
- Drain on paper towels and season with a pinch of salt right after frying for extra flavor.
How to Make Crispy Black Bean Tacos
Ingredients You’ll Need:
Filling:
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Tortillas:
- 8 corn tortillas
- 1 cup shredded cheese (such as oaxacan or mozzarella)
- Vegetable oil for frying
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sliced pickled onions (optional)
- Guacamole (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 15-20 minutes for cooking. In total, you should set aside about 30-35 minutes to make these delicious crispy tacos!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating a splash of vegetable oil in a skillet over medium heat. Once hot, add the chopped onion and sauté it until it becomes translucent—this should take about 4-5 minutes. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to let the garlic burn!
2. Mixing in the Beans and Spices:
Now it’s time to add the black beans to your skillet. Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and pepper. Using a fork, mash the beans slightly while stirring them with the onions and garlic. This helps blend all those delicious flavors together! Let everything cook for about 5 minutes until it’s heated through. Remove the skillet from heat and stir in half of the shredded cheese; this will create a yummy creamy filling.
3. Preparing the Tacos:
In another skillet, pour in enough vegetable oil to shallow fry the tortillas and heat it over medium heat. You want the oil hot but not smoking. Once ready, take a tortilla and spoon a generous amount of the black bean mixture onto one half of it. Then sprinkle some of the remaining cheese on top and fold the tortilla over to form a taco.
4. Frying the Tacos:
Carefully place the folded taco into the hot oil. Fry it until it’s golden brown and crispy, which should take about 2-3 minutes on each side. Make sure to keep an eye on them to avoid burning! Repeat this process with the remaining tortillas and filling.
5. Serving the Tacos:
After frying, remove the tacos from the oil and let them drain on paper towels. You can season them lightly with salt while they’re hot. To serve, garnish with fresh cilantro, squeeze some lime on top, and add any optional sides you like, such as sliced pickled onions or guacamole. Enjoy your crispy black bean tacos!
Can I Use Canned Black Beans in This Recipe?
Absolutely! Canned black beans are a great time-saver. Just make sure to drain and rinse them well to remove any excess sodium or preservatives. If using dried beans, soak and cook them ahead of time for better texture.
What Can I Substitute for Corn Tortillas?
If you can’t find corn tortillas, you can use flour tortillas as an alternative. Just keep in mind that flour tortillas won’t have the same crispy texture when fried, so adjust your frying time accordingly. Whole grain or gluten-free tortillas will also work—just be sure to watch them closely while frying.
How to Store Leftover Tacos?
Leftover tacos can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes on each side, or in the oven at 350°F (175°C) until warmed through. This will help retain that crispy texture!
Can I Make the Black Bean Filling Ahead of Time?
Yes! You can prepare the black bean mixture a day in advance. Just store it in an airtight container in the fridge. When you’re ready to make the tacos, reheat it in a skillet and follow the frying instructions as usual.
