Description
These crispy vegan black bean tacos are fast, flavorful, and wildly addictive. A smooth, creamy black bean filling with lime, garlic, jalapeño and cilantro gets tucked into tortillas and pan-friend until golden and crunchy. Ready in under 20 minutes, it's the kind of easy dinner that disappears the second it hits the table.
Ingredients
Units
Scale
- 8-10 small tortillas
- 1/3 cup extra virgin olive oil
Black Bean Filling:
- 1 can low sodium black beans, rinsed and drained
- 1 lime, juiced
- 4 cloves garlic
- 2 tablespoon tahini
- 1/2 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 1/4 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).
Notes
Store leftover 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, so I'd recommend re-frying them when reheating as opposed to using the microwave. The air fryer also works!
- Prep Time: 5
- Cook Time: 15
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican