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Crispy Black Bean Tacos with Cilantro Lime Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 7 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (6-8 tacos)
  • Category: Dinner
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

These Crispy Black Bean Tacos with Cilantro Lime Sauce are a delicious and vibrant vegetarian meal perfect for a quick weeknight dinner. Black beans are seasoned and cooked to perfection, then folded into warm flour tortillas and pan-fried until crispy. Served with a zesty cilantro lime sauce, these tacos offer a flavorful and satisfying bite that pairs wonderfully with chips and salsa or a refreshing margarita.

Ingredients

Black Bean Filling

  • 1 (14-ounce) can of black beans, rinsed and drained
  • 1/4 cup of your favorite salsa
  • 1 tablespoon taco seasoning
  • 1/4 – 1/2 cup olive oil or butter for frying
  • 6-8 small flour tortillas

Cilantro Lime Sauce

  • 1/4 cup avocado oil
  • 1/4 cup water
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro leaves
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • Juice of 2 limes
  • 1/2 cup sour cream (substitute avocado to keep it dairy free / vegan)

Instructions

  1. Make Sauce: Combine avocado oil, water, chopped green onions, cilantro leaves, garlic cloves, salt, lime juice, and sour cream (or avocado for a vegan alternative) in a blender or food processor. Blend until the sauce is smooth but retains some texture. Set aside for later use.
  2. Prepare Filling: In a food processor or chopper, blend the rinsed black beans, salsa, and taco seasoning until combined but still slightly chunky. Transfer this mixture to a skillet with a drizzle of olive oil or butter. Cook over medium heat, stirring occasionally, for about 5 minutes to allow the flavors to meld and the filling to warm through.
  3. Assemble Tacos: Spoon a few tablespoons of the black bean filling onto each small flour tortilla. Fold the tortillas in half to close, making sure the filling is evenly distributed across all tacos. This should yield about 6 to 8 tacos depending on tortilla size and filling amount.
  4. Fry Tacos: Heat olive oil or butter in a skillet over medium heat. Once hot, place the folded tacos seam side down and cook until the tortillas become crispy and golden brown, about 2-3 minutes per side. Carefully flip to crisp both sides without breaking the taco shell.
  5. Serve: Remove the crispy tacos from the skillet and serve immediately with a generous side of the cilantro lime sauce for dipping. Complement the meal with chips, salsa, and if desired, a refreshing margarita for a complete experience.

Notes

  • To make this recipe vegan, substitute the sour cream in the cilantro lime sauce with mashed avocado.
  • If preferred, corn tortillas can be used instead of flour tortillas, though they may be more delicate when frying.
  • Adjust the amount of taco seasoning to taste for spice preference.
  • For added texture, consider topping tacos with diced tomatoes, shredded lettuce, or cheese (if not vegan).
  • Use a non-stick skillet for easier frying and less oil absorption.

Find it online: https://meallora.com/crispy-black-bean-tacos-with-cilantro-lime-sauce-recipe/