Crunchy Black Bean Taco Recipe

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 My husband and I are trying to lose weight and eat healthier.  The thing that I miss the most is going out to eat.  These tacos taste just like they came from a restaurant and are so easy to make!


Crunchy Black Bean Taco Recipe:
 (Makes 8 tacos)

Ingredients:
1 (15 ounce) can black beans, rinsed
1/2 cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 Tablespoons cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
1 avocado, sliced
Salsa
Sour cream

Directions:
In a medium bowl, combine beans, red onion, cumin, paprika and cilantro.  Grate cheese and place in a small bowl.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.  Serve with avocado, salsa, sour cream or any toppings you prefer.

(Recipe adapted from Cornerstone Cooking)

Looking for more delicious taco recipes?
Here are a few of our favorites:
Easy Chicken Ranch Tacos
3-Ingredient Slow Cooker Chicken Tacos
Chicken Lime Soft Tacos
Taco Salad
Beef and Bean Taco Casserole

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Check out our 5 Ingredient Cookbook!

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  1. Holly says:

    Just finished making these, and stuffing our faces. TASTY! Thanks for the recipe. Super easy, and super filling. Even my picky toddler liked them.

  2. Hope Moore says:

    Seriously love these…we adapt with flour tortillas since we’re not huge corn tortilla fans. I made them the 2nd time tonight and my husband raves every time I make them! :)

    • Cyd says:

      The recipe makes about 8 tacos. So it just depends on how many tacos each person would eat. Our kids each ate 2. Hope this helps.

  3. Robin says:

    I made these last night…so good! I used Chi Chi’s flour & corn enchilada style tortillas, which worked really well. I enjoyed these so much, I made them for lunch :-)

    Thanks for a great recipe!

  4. Stephanie says:

    I made these tonight and the only changes I made was to use flour tortillas and I used a can of mesquite black beans and a can of regular black beans because that’s what I happened to have in the pantry. My family loved them!

  5. Rachel says:

    I made these for lunch today. I added some pre-cooked hamburger I had left over from tacos I made earlier this week into my boyfriend’s black bean tacos since he is a meat man. I made him try one without the hamburger and one with and he preferred the one with, but I made mine as the recipe lists. They were really good especially with avocado slices.

    Thanks for sharing!

  6. Megan says:

    Just made these and they were amazing!! I added corn to the bean mixture and used jalapeño jack cheese ( from trader joes) instead. SO GOOD! thanks for the recipe

  7. Sara says:

    These are wonderful. Has anyone tried adding any ground beef to this ?
    Any tips on making ahead? I’m wondering if they can be refrigerated or frozen and reheated ?

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