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Crispy Black Bean Tacos (Easy and Vegan!)

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Crispy Black Bean Tacos are a flavorful and easy vegan meal featuring spiced black beans, crispy tortillas, and your favorite toppings. This dish is quick to prepare, customizable, and packed with savory goodness, making it a perfect choice for Taco Tuesdays or any day of the week.

Ingredients

3 tablespoons olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, finely chopped or grated

Optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice

2 tablespoons tomato paste

1 ½ teaspoons chili powder

1 ½ teaspoons ground cumin

1 ½ teaspoons smoked paprika

Two 14-ounce cans black beans, drained and rinsed

½ cup vegetable broth or stock

1 lime, juiced

8–10 corn tortillas

6 ounces pepper jack or melty cheese of choice, freshly shredded

Kosher salt and ground black pepper, to season

For Serving (Optional):

Shredded lettuce

Mashed avocado or guacamole

Sour cream or cashew crema

Pickled red onions

Chopped cilantro

Salsa of choice

Lime wedges

Instructions

  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add garlic and chipotle pepper (if using) and sauté for another 1-2 minutes until fragrant.
  2. Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for another minute to toast the spices.
  3. Add black beans and vegetable broth, stir to combine, and let simmer for 5-7 minutes, until thickened. Season with salt and pepper, then remove from heat and stir in lime juice.
  4. In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the corn tortillas one at a time, cooking for 1-2 minutes on each side until crispy and golden. Drain on paper towels.
  5. To assemble the tacos, spoon the black bean mixture onto each crispy tortilla. Top with shredded cheese and let it melt slightly from the residual heat.
  6. Add toppings such as lettuce, avocado, sour cream, pickled onions, cilantro, salsa, and lime wedges.
  7. Serve immediately while warm and crispy!

Notes

For a milder version, omit the chipotle pepper or reduce the amount of adobo sauce.

For a chunkier filling, mash some of the black beans with a fork or potato masher before adding them to the skillet.

Use flour tortillas if you prefer, but corn tortillas provide the traditional crispiness.

Nutrition

Find it online: https://justsosavory.com/crispy-black-bean-tacos-easy-and-vegan/