Description
These crispy black bean tacos are the ultimate quick and budget-friendly meal. Stuffed with seasoned black beans and melted cheese, then pan-fried to golden perfection, they’re a crowd-pleasing favorite for any night of the week.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 6 small corn or flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat a skillet over medium heat.
- In a bowl, mash black beans with garlic powder, cumin, salt, and pepper.
- Stir in shredded cheese to combine.
- Add a small amount of olive oil to the skillet and let it heat.
- Spoon bean mixture onto half of each tortilla and fold over.
- Place tacos in the skillet and cook 2–3 minutes per side until golden and crispy.
- Transfer to a plate and garnish with cilantro and lime wedges.
- Serve immediately while hot and crunchy.
Notes
- Warm tortillas before filling to prevent cracking.
- Use a nonstick skillet for easy cleanup.
- Don’t overfill tacos to ensure even crisping.
- Reheat leftovers in a skillet or air fryer to restore crunch.