Description
These Crispy Black Bean Tacos feature a crunchy tortilla shell filled with creamy black beans, spiced with chili and cumin, topped with melted pepper jack cheese and a fresh cilantro lime sauce.
Ingredients
- 1 can Black beans
- 1 Fresh Cilantro
- 1 teaspoon Chili powder
- Salt and pepper to taste
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 8 pieces Gluten-free Corn tortillas
- 1 cup Pepper jack cheese
- Sour cream or vegan alternative for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat.
- Add the black beans, chili powder, cumin, salt, and pepper. Cook until heated through, about 5 minutes.
- Fill each corn tortilla with the black bean mixture and a sprinkle of pepper jack cheese.
- Fold the tortillas in half and place them on a baking sheet.
- Bake for 15-20 minutes, or until the tacos are crispy and the cheese has melted.
- Prepare the cilantro lime sauce by mixing chopped cilantro with lime juice, salt, and olive oil to taste.
- Serve the crispy black bean tacos hot with a dollop of sour cream or a vegan alternative and drizzle with cilantro lime sauce.
Notes
For a vegan version, swap pepper jack cheese with a vegan alternative. Drain and rinse beans for better flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: tacos, black beans, vegetarian, Mexican food, crispy tacos, easy recipe