About the Recipe
Pack your bags, because we're taking a trip to flavor town, and the destination is Mexico—but without the long flight or the sunburn! These Crunchy Black Bean Tacos are your passport to taco heaven, where the only thing you'll need to worry about is whether to add extra guac or not.
So, kick back, relax, and let your taste buds embark on an all-inclusive trip to crunchy taco bliss—no passport required, just a skillet and a love for good food. Ready to travel? Let’s go!
Ingredients
2 cans (15 oz each) black beans, drained and rinsed
Shredded cheddar cheese
1 tablespoon olive oil
2 cloves garlic, minced
Salt & Pepper to taste
1 teastpoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, adjust for spice)
Salt and pepper to taste
4-6 carb-smart flour tortillas (small ones are better, but doable with bigger ones)
Avocado Oil for frying
Optional Toppings
Juice of 1 lime
avocado
diced onions
sour cream (I use plain greek yogurt, as a healthier option)
diced tomatoes
diced lettuce
favorite salsa (I like homemade salsa or Mateo's salsa)
Preparation
Heat the Avocado Oil: Grab a large skillet and heat 2-4 tablespoons of avocado oil over low to medium heat. We’re frying, not deep-frying, so keep it chill—just enough to get things crispy!
Make the Bean Mixture:In a food processor, toss in the black beans, olive oil, minced garlic, and all the seasonings. Blend until it’s smooth, with a texture similar to the stuff you’d find in fried beans. Yum!
Assemble the Taco:Spread the black bean mixture generously on one side of your tortilla. Then, pile on some cheddar cheese like you're building the taco of your dreams. Fold it in half—press it together, and it should stick without much persuasion.
Fry the Taco:Now, time to fry! Start by frying the bottom of the taco first—just lay it in the hot oil and wait for about 1 minute. Check the bottom by flipping it over; if it's golden brown and crispy, you're doing it right! Flip the taco and cook the other side until it's as crunchy as you like.
Drain the Oil:Once both sides are perfectly crispy, remove the taco from the skillet and let it rest on a paper towel to soak up any excess oil. (No soggy tacos here!)
Repeat:Repeat the process for the rest of your tacos. You’ve got this. Make them all crispy and delicious!
Fill 'Em Up:Once your tacos have cooled down a bit (so you don't burn your hands), gently pry them open. Stuff them with all your favorite toppings—lettuce, salsa, guacamole, or whatever your heart desires!