Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy black bean tacos topped with avocado, crema and hot sauce.

Crispy Black Bean Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Caitlin Rule
  • Total Time: 30 minutes
  • Yield: Makes 12 1x

Description

Crispy black bean tacos with avocado crema are ready in just 30 minutes. Easy to make and packed with protein and fibre, these tasty tacos will be a meatless weeknight favourite.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 red capsicum (bell pepper), diced
  • 1/2 red onion, diced
  • 2 x 14 oz/ 400g cans black beans, drained*
  • 1/2 cup reserved black bean liquid*
  • 1 tomato, diced
  • 75g baby spinach, roughly chopped
  • 1 tablespoon taco seasoning
  • 12 small corn tortillas
  • 1 cup shredded cheese (cheddar, mozzarella)
  • 1 avocado, sliced
  • Avocado lime crema
  • Hot sauce

Instructions

  1. Preheat the oven to 180°/ 425ºF and spray a large baking tray with olive oil.
  2. Heat the olive oil in a large pan over medium heat. Add the capsicum and onion; cook for 5 to 6 minutes, until soft. 
  3. Add black beans, tomatoes, spinach, taco seasoning, and the reserved black bean liquid. Use a potato masher or the back of a wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens.
  4. Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds, until tortillas are warm and pliable.
  5. Arrange the tortillas on the baking tray. Sprinkle half of each tortilla with a little cheese, followed by 2-3 tablespoons of the black bean mixture. Top with another light sprinkle of cheese, and fold over the tortilla; press to adhere. Repeat with the remaining tortillas.
  6. Bake for 10 to 15 minutes or until golden, flipping halfway. Serve with the avocado crema on the side.

 

Notes

  • Do not rinse the black beans, reserve the liquid for cooking.*
  • Store: Refrigerate leftover tacos in an airtight container for up two 2-3 days. Reheating a skillet over a medium heat or on a baking sheet at 300F/ 160C for 8-10 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop + Oven
  • Cuisine: Mexican

Nutrition

  • Serving Size: Per tacos (without toppings)
  • Calories: 147 calories
  • Fat: 5g
  • Saturated Fat: 2.4g
  • Carbohydrates: 21.4g
  • Fiber: 4.1g
  • Protein: 5.8g