Name: Crispy Black Bean Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 tbsp olive oil; 1 tsp ground cumin; ½ tsp smoked paprika; ½ tsp chili powder; ¼ tsp garlic powder; Salt and pepper, to taste; 1 cup shredded cheddar or Monterey Jack cheese (use vegan cheese for dairy-free); 8 small corn or flour tortillas; Cooking spray or extra oil for frying; Optional toppings: salsa, avocado, sour cream, cilantro, lime wedges

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, satisfying, and packed with protein from the black beans. The crisping step in the skillet takes these tacos to the next level, making them taste indulgent without being heavy. I can pile them high with my favorite toppings like salsa, avocado, and cilantro, which keeps every bite fresh and exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned black beans, drained and rinsed
Olive oil
Onion, finely chopped
Garlic cloves, minced
Ground cumin
Chili powder
Salt and pepper to taste
Corn or flour tortillas
Shredded cheese (cheddar, Monterey Jack, or vegan alternative)
Toppings such as salsa, avocado, fresh cilantro, shredded lettuce, or lime wedges

Directions

I heat olive oil in a skillet over medium heat and sauté the onion until softened.
I stir in the garlic, cumin, and chili powder, cooking for 30 seconds until fragrant.
I add the black beans, mashing some of them with a fork while leaving others whole. I season with salt and pepper.
I spoon the bean mixture onto one half of each tortilla, sprinkle with cheese, and fold over.
In the same skillet, I cook the folded tacos for 2–3 minutes on each side until golden and crispy.
I serve immediately with my favorite toppings.

Servings and timing

This recipe makes about 8 tacos, serving 4 people. I usually spend 10 minutes prepping and 15 minutes cooking, so the total time is around 25 minutes.

Variations

I sometimes add cooked corn or sautéed peppers to the bean mixture.
I swap black beans for refried beans for a creamier filling.
I make them spicier with diced jalapeños or chipotle peppers in adobo.
I skip cheese for a fully vegan version or use a dairy-free alternative.

storage/reheating

I store leftover bean filling separately in the fridge for up to 4 days. I reheat it in a skillet or microwave, then assemble and crisp the tacos fresh before serving. Fully assembled crispy tacos don’t store well, as they lose their crunch.

FAQs

Can I use dried black beans?

Yes, I cook them until tender before using, but canned beans make this recipe faster.

How do I keep the tacos from opening while crisping?

I press them lightly with a spatula while cooking to help them stay closed.

Can I bake these instead of pan-frying?

Yes, I brush them lightly with oil and bake at 425°F (220°C) for about 8–10 minutes per side until crispy.

What cheese works best?

I like cheddar or Monterey Jack for meltiness, but pepper jack adds a nice kick.

Can I freeze the filling?

Yes, I freeze the black bean mixture in an airtight container for up to 2 months, then thaw and reheat before using.

Conclusion

I love making crispy black bean tacos because they’re quick, budget-friendly, and endlessly customizable. The combination of a creamy, spiced bean filling with a crunchy tortilla shell makes for an irresistible bite every time. It’s one of those weeknight meals I turn to when I want something fast, satisfying, and full of flavor.