Quick Crispy Black Bean Tacos (Print Version)
# Ingredients:
→ Main Components
01 -
Two 14-ounce cans of black beans, rinsed and drained
02 -
Half a cup of vegetable broth or stock
03 -
Juice from 1 lime
04 -
8 to 10 corn tortillas
05 -
6 ounces of shredded Pepper Jack cheese or your favorite melty cheese
→ Base Ingredients
06 -
3 tablespoons olive oil, split apart
07 -
1 medium yellow onion, diced up
08 -
4 cloves of garlic, either finely grated or chopped
09 -
1 chipotle pepper from a can of adobo sauce, minced (use 1 tablespoon of the sauce instead if you want it less spicy)
10 -
2 tablespoons of tomato paste
→ Seasonings
11 -
1 and a half teaspoons of chili powder
12 -
1 and a half teaspoons of ground cumin
13 -
1 and a half teaspoons of smoked paprika
14 -
Add salt (Kosher is great) and freshly ground black pepper to bring out the flavor
# Instructions:
01 -
Set your oven to 450°F and put the rack in the center. Get all your ingredients ready before you start.
02 -
Warm 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Toss in the diced onion with a teaspoon of salt and cook for 3–4 minutes, stirring, until the onion softens and looks see-through.
03 -
Stir in the garlic and chipotle. Let it cook for 30 seconds. Add the spice mix and tomato paste next. Let it cook for 1–2 minutes until it smells great.
04 -
Add the black beans to the skillet and stir everything together. Pour in the vegetable stock and simmer while mashing the beans a little. Keep cooking until it thickens; stir in lime juice and adjust the seasoning.
05 -
Wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds until they’re easier to fold.
06 -
Brush a baking sheet with the reserved olive oil. Lay down the tortillas on the sheet and coat both sides lightly with oil. Spoon some of the bean mix onto half of each tortilla, pile on some cheese, and then fold them in half.
07 -
Bake the tacos for 8–10 minutes, then carefully flip them and bake for another 8–10 minutes, until they’re golden and crispy. Let them cool for a couple of minutes before you dig in.
# Notes:
01 -
Store leftovers in a sealed container for up to 3 days
02 -
Opt for thin, super pliable corn tortillas to keep them from splitting
03 -
You can pre-prep the ingredients up to 5 days ahead to save time