I love these!! The taco filling is so creamy and filling! I love things that are creamy on the inside and crispy on the outside.
Crispy Black Bean Tacos
- 2 C. black beans, cooked
- ½ C. red onion, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 2 Tbsp. cilantro, chopped
- 4-6 ounces pepper jack cheese, grated
- 2 Tbsp. olive oil
- 1 avocado, sliced
- Pinch of salt and pepper
- 8 corn tortillas
- Hot sauce
- Sour cream
Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.