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A fried black bean taco being dipped in creamy cilantro sauce.

Quick and Easy Crispy Fried Black Bean Tacos

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5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan


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!


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
  • 1/2 large jalapeno
  • large handful cilantro
  • 1 teaspoon maple syrup
  • 1 teaspoon salt

Serving Suggestions:


  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 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.
  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).

  • Prep Time: 5
  • Cook Time: 15
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican