Be warned that these warm and crispy fried tacos are addictive! The smooth black bean filling combined with the crunch from frying lightly salted fresh tortillas makes it impossible to eat just one. Dairy-free, gluten-free, kid-friendly and ready in under 20 minutes!
Try this fried taco recipe for Taco Tuesday or your next taco night! We love Mexican recipes in our household because they are so easy to customize. Each of us constructs our own dish with desired toppings, whether it be for taquitos, burrito bowls or even veggie tacos!
And that is no different with these delicious fried tacos. The inside consists of a simple layer of creamy garlic black bean filling that can then be topped or dipped with guacamole, salsa fresca, vegan sour cream or my personal favorite, tangy cilantro lime sauce.
The result is a nutritious taco that seriously feels like you are indulging in street food!
Why You'll Love these Black Bean Fried Tacos
- Crispy and flavorful
- Plant-based protein from the almond flour tortilla and black bean filling (and more if using the cashew-based cilantro lime sauce)
- Can make multiple tacos at once if working with multiple skillets
- Quick and efficient - can make the guacamole, salsa or cilantro sauce while the tacos are frying
- Easily customizable
- Kids love them too!
Ingredients
It doesn't take much to make these black bean tacos as they use simple ingredients you likely already have on hand. See the recipe card at the end of the post for quantities.
The black bean filling:
- Black beans - I use a can of low-sodium black beans but you can certainly use home-cooked black beans as well!
- Lime
- Garlic
- Jalapeño
- Cilantro
- Maple syrup
- Salt
The flour tortillas can be any type you'd like. I prefer small gluten-free tortillas made from almond flour.
To fry the tacos, you'll need extra virgin olive oil. Feel free to adjust the amount based on how fried you want them.
How to Make Fried Black Bean Tacos
1. Prepare the black bean filling. Place all black bean filling ingredients into a mini food processor and purée until smooth with no grittiness.
2. Fill the tacos. Spread 1.5 tablespoons of the black bean purée on one half of each tortilla (leave a perimeter rather than stuffing to the edge) and fold shut.
3. Fry the tacos. Pour olive oil in a cast iron skillet over medium heat (I like it to be about ¼ high to get a nice pan fry). Fry the tacos for about 5 minutes per side until crispy and golden brown all around. Use multiple skillets if possible to fry all tacos at once.
4. Season and garnish. Sprinkle with salt and finely minced cilantro.
5. Serve immediately. Serve with guacamole, pico de gallo, vegan sour cream and/or cilantro lime sauce (each of these can be made in 5 minutes while the tacos are frying).
Taco Frying Tips
Make sure both the pan and oil are hot before frying. If the pan isn't hot enough, the tacos may stick to the pan, making them difficult to flip and potentially causing the black bean filling to leak out.
Don't overstuff the tacos. It may feel tempting to pack a lot of the black bean dip into each tortilla, but keeping them thin prevents them from getting messy or breaking the tortillas. Thin, crispy tacos are what we're going for!
Flip the tacos just once for best results. Leaving the tacos undisturbed as each side fries ensures a crispier sear, in addition to reducing the chances of the filling falling out. The trick is to wait until the edges of the tortilla are golden brown before flipping. If you are worried about burning, turn the heat down rather than flipping too early.
Make these Tacos Your Own!
This black bean filling isn't the only way to enjoy these delicious fried tacos. I definitely encourage you to stuff your tortillas with any of these other nutritious fillings, either combined or on their own:
- Refried beans
- Walnut taco meat
- Sheet pan veggies
- Vegan mozzarella cheese (or any shredded cheese)
In addition, feel free to add taco seasoning with spices such as garlic powder, chili powder, ground cumin and black pepper. Cayenne pepper can be added as well!
Storage and Reheating
If you have leftovers, store the remaining tacos in an airtight container in the refrigerator for 3-4 days. They are best served fresh and will tend to get a little soggy in the fridge. Therefore, I'd recommend re-frying them when reheating as opposed to using the microwave.
Another reheating option is to use the air fryer, as that would not require the use of any additional oil.
If you have leftovers of the black bean taco filling, repurpose it as a simple and flavorful dip! I love eating it on its own with homemade tortilla chips.
Can Fried Tacos Really be Nutritious?
Yes! These black bean tacos are loaded with nutrients. While frying certainly involves a good amount of oil, this easy recipe consists entirely of wholesome ingredients, specifically black beans and garlic. I like to use a lot of olive oil for crispy flavorful results but you can certainly scale back on the oil and lightly pan fry if you prefer.
Black beans are a wonderful source of nutrients. They are full of dietary fiber, iron, folate and protein. Iron is particularly difficult to get from plant-based foods and one ½ cup serving of black beans contains roughly 13% of the daily recommended value (source). This makes it especially appealing for those following a vegan diet.
When I do fry, I find that the best oil is olive oil because of its high smoke point. Extra virgin olive oil has actually been shown to reduce body mass index when used as the only culinary fat, and studies have also shown that olive oil reduces blood pressure (source).
I hope you enjoy this pan-fried taco recipe. The crispy tortilla seriously takes these tacos to a whole new level. And don't skip that creamy cliantro lime sauce - it makes it!
Print
Quick and Easy Crispy Fried Black Bean Tacos
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Be warned that these warm and crispy fried tacos are addictive! The smooth black bean filling combined with the crunch from frying lightly salted fresh tortillas makes it impossible to eat just one. Dairy-free, gluten-free, kid-friendly and ready in under 20 minutes!
Ingredients
- 8-10 small tortillas
- ⅓ cup extra virgin olive oil
- 1 can low sodium black beans, rinsed and drained
- 1 lime, juiced
- 4 cloves garlic
- ½ large jalapeno
- large handful cilantro
- 1 teaspoon maple syrup
- 1 teaspoon salt
Serving Suggestions:
- Creamy cilantro lime sauce (highly recommended!)
- Guacamole
- Salsa fresca
- Vegan sour cream
Instructions
- Prepare the black bean filling. Place all black bean filling ingredients into a mini food processor and purée until smooth with no grittiness.
- Fill the tacos. Spread 1.5 tablespoons of the black bean purée on one half of each tortilla (leave a perimeter rather than stuffing to the edge) and fold shut.
- Fry the tacos. Pour olive oil in a cast iron skillet over medium heat (I like it to be about ¼ high to get a nice pan fry). Fry the tacos for about 5 minutes per side until crispy and golden brown all around. Use multiple skillets if possible to fry all tacos at once.
- Season and garnish. Sprinkle with salt and finely minced cilantro.
- Serve immediately. Serve with guacamole, pico de gallo, vegan sour cream and/or cilantro lime sauce (each of these can be made in 5 minutes while the tacos are frying).
- Prep Time: 5
- Cook Time: 15
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Happyandeasyfood says
This recipe is so simple yet very flavorful. We used Siete tortillas and the recipe for beans, no sides and still loved. Its so quick to make, we packed it for lunch box too!!
Elaine Gordon says
thank you so much! i'm so happy to hear you enjoyed the simplicity of this one so much! Thank you for taking the time to let me know and leave a five star review! Best, Elaine
Andrea says
I have made these delicious tacos twice. My family LOVES them! My husband has requested I make these every week! Thank you for the great recipe!
Elaine Gordon says
Thank you so much, Andrea! I'ms o happy to hear that and thank you so much for taking the time to let me know!
Plantbased says
Going to make tonight! Has anyone tried them in the air fryer instead of frying in a skillet in oil? Thanks!
Elaine Gordon says
Hi! That works but the flavor and texture is better on the stovetop. Still a great option though if you like the air fryer.