A quick and satisfying taco recipe using smashed black beans offers a solution for busy weeknights. The recipe features a crispy, baked preparation that comes together fast.
While not a meal-prep enthusiast, the creator relies on a few simple components made ahead. These crispy baked black bean tacos hinge on a smashed black bean filling that can be prepared in advance and turned into dinner quickly.
Ingredients for Crispy Black Bean Tacos
The recipe uses common pantry staples. The list includes onion for sweetness, garlic for depth, and tomato paste for richness. Chipotle in adobo provides a smoky, spicy flavor, while taco seasoning is noted as a helpful shortcut.
Other ingredients are salsa for added flavor and texture, black beans as the base, cheese that melts well, and tortillas, with both flour and corn options working.
How to Prepare These Crispy Baked Black Bean Tacos
A key advantage is that the filling can be made days ahead. The savory and smoky bean mixture is also suggested for use in nachos or grain bowls.
Build Flavor First. The process starts by cooking onions until soft and golden. Tomato paste is cooked until it deepens in color, and spices are stirred in to become fragrant.
Get the Texture Right. The goal is a thick, scoopable filling. Using the bean liquid from the can helps keep it creamy, and mashing the beans in the pan as they cook achieves the right consistency.
Assemble and Crisp. Tortillas are layered with cheese on the edges and the bean filling. After cooking, adding a bit more cheese inside allows it to melt.
How to Get Them Extra Crispy. Letting the tacos sit undisturbed in the pan develops a golden edge. Allowing a little cheese to spill onto the pan creates a lacy, crisp texture. Cook in batches to avoid steaming.
What to Serve with These Crispy Baked Black Bean Tacos
While the tacos stand alone, they can be part of a larger meal. Suggested sides include classic guacamole or an Indian street corn-inspired version. Avocado crema is noted as a go-to for a smooth, bright topping.
A good salsa, either homemade or store-bought, works well. A corn salad or a Mexican chopped salad can add a fresh, crisp element to balance the meal.
The recipe itself calls for a small yellow onion, garlic, tomato paste, chipotle peppers, taco seasoning, salsa, a can of black beans, tortillas, and cheese.
Instructions begin by building the filling: cooking the onion, then adding garlic and tomato paste. Chipotle peppers and taco seasoning are stirred in, followed by salsa and the black beans with their liquid. The mixture is simmered and mashed until thick.
For assembly, cheese is sprinkled on half of each tortilla, followed by the bean filling and more cheese before folding. The tacos are cooked in a pan with a small amount of oil until golden brown and crispy on both sides.
The suggested total time is 40 minutes, with a prep time of 20 minutes and a cook time of 20 minutes. The yield is for 4 servings.
