It is quick, easy, and a crowd pleaser.
Who needs a quick dinner tonight? Me, always. Maybe you will, too. These Crispy Black Bean Tacos are the perfect recipe. These are quick, in that they take only 30 minutes, and also economical. All you need is tortillas, beans and salsa. You can make them however you like. We have stovetop and oven instructions. They are delicious, crispy, and easy to make with the whole family. They are loved by my entire family. Yours may, too.
10m prep time
20m cook time
2 (14-oz each) cans black beans, rinsed and drained
2 tablespoons taco seasoning
1/3 cup salsa
Juice of 1 lime
1 1/2 cups Monterey Jack cheese, grated
Small flour tortillas
Olive oil, as needed
Kosher salt and freshly ground black pepper, to taste
In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.
Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.
To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.
To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.
Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!