Easy Crispy Black Bean Tacos (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons olive oil, divided
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, finely chopped or grated
04 -
1 chipotle pepper from can in adobo sauce, finely chopped (or 1 tablespoon adobo sauce for less spice)
05 -
2 tablespoons tomato paste
→ Seasonings
06 -
1½ teaspoons chili powder
07 -
1½ teaspoons ground cumin
08 -
1½ teaspoons smoked paprika
09 -
Kosher salt and ground black pepper to taste
→ Main Components
10 -
Two 14-ounce cans black beans, drained and rinsed
11 -
½ cup vegetable broth or stock
12 -
1 lime, juiced
13 -
8-10 corn tortillas
14 -
6 ounces Pepper Jack or melty cheese of choice, freshly shredded
# Instructions:
01 -
Preheat oven to 450°F with rack in center position. Gather and prep all ingredients before starting.
02 -
Heat 1 tablespoon olive oil in medium skillet over medium heat. Add diced onion with 1 teaspoon kosher salt, cook until translucent, 3-4 minutes.
03 -
Stir in garlic and chipotle, cook 30 seconds. Add spices and tomato paste, cook 1-2 minutes until fragrant.
04 -
Add black beans, combine with aromatics. Add vegetable stock, simmer and mash beans slightly. Cook until thickened, add lime juice and season to taste.
05 -
Wrap corn tortillas in damp paper towel, microwave 30 seconds until pliable.
06 -
Brush baking sheet with remaining olive oil. Place tortillas on sheet, coat both sides with oil. Fill one half with bean mixture and cheese, fold over.
07 -
Bake 8-10 minutes, flip carefully, then bake additional 8-10 minutes until golden and crisp. Let cool 2-3 minutes before serving.
# Notes:
01 -
Leftovers keep in airtight container for up to 3 days
02 -
Use thin, super soft corn tortillas to prevent cracking
03 -
Can prep ingredients up to 5 days ahead for faster assembly