Welcome to a delicious twist on taco night with these Crispy Black Bean Tacos! Whether you’re a seasoned taco lover or looking to try something new, this recipe offers a perfect blend of flavors and textures.
The hearty black bean filling, combined with crunchy walnuts and a blend of spices, creates a satisfying meal that’s both nutritious and easy to prepare. Plus, it’s entirely plant-based, making it a great option for vegans and those looking to incorporate more meatless meals into their diet. Let’s dive into what makes these tacos so special and how you can make them at home.
Ingredients & Substitutions
- Corn Tortillas: Essential for that authentic taco feel. If corn isn’t your thing, swap with flour tortillas, but keep in mind that the texture will differ.
- Extra Virgin Olive Oil: A healthy choice for frying, but you can also use avocado oil or a neutral oil like canola.
- Black Beans: The star of the show! Black beans provide a rich, hearty base, but feel free to substitute with pinto beans or chickpeas for a different flavor profile.
- Walnuts: These add a great crunch and depth of flavor. If you’re avoiding nuts, sunflower or pumpkin seeds make a great alternative.
- Red Onion: Adds a slight sweetness and sharpness. You can use yellow onion or onion powder if needed.
- Garlic: Fresh garlic offers the best flavor, but garlic powder works in a pinch.
- Carrot: Grated carrot brings a subtle sweetness and texture. Zucchini or sweet potato can be used as a substitute.
- Tomato Paste: Adds a rich, umami flavor. If you’re out of tomato paste, a small amount of crushed tomatoes or ketchup can work.
- Soy Sauce: Provides umami and saltiness. For a gluten-free option, use tamari or coconut aminos.
- Smoked Paprika & Chili Powder: These spices give the filling its smoky, spicy kick. Adjust to your taste preferences.
- Vegetable Broth: Helps create a flavorful base. Any broth or even water can be used if necessary.
- Salt & Pepper: Essential for seasoning to taste.
- To Serve: The sky’s the limit—guacamole, salsa, vegan queso, sour cream, and shredded vegan cheese are all great options.
Helpful Tools
- Large Skillet: Essential for frying the taco filling and crisping the tacos.
- Mixing Bowl: To mash the black beans and mix the ingredients together.
- Potato Masher: Useful for mashing the beans to the perfect consistency.
- Grater: For grating the carrot (or other vegetables).
- Spatula: To stir the filling and flip the tacos in the pan.
- Measuring Spoons: To measure out spices, tomato paste, and other ingredients.
How to Make These Crispy Black Bean Tacos Recipe
Prepare the Beans: Start by adding the black beans to a medium mixing bowl and mashing about half of them using your hands or a potato masher. This helps the filling stick better to the tortillas, making it ideal for crispy black bean tacos.
Frying in a Pan: Heat a large skillet over medium heat and add a drizzle of olive oil. Once heated, add the finely diced red onion and sauté for 2-3 minutes until softened.
Building Flavor: Add the minced garlic, chopped walnuts, smoked paprika, and chili powder to the skillet. Toast these ingredients for about 1 minute, stirring constantly to release their flavors.
Simmering Taco “Meat”: Stir in the tomato paste, vegetable broth, soy sauce, grated carrot, and mashed black beans. Lower the heat to medium-low and allow the mixture to simmer until most of the liquid has evaporated, about 5-10 minutes. Stir occasionally and season with salt and pepper to taste.
Preparing the Tacos: To assemble the tacos, place a small amount of the black bean filling on one side of each tortilla. If using shredded vegan cheese, sprinkle it on top of the filling. Flatten the mixture gently, then fold the tortilla in half.
Crisping the Tacos: In a separate skillet, heat a small amount of olive oil over medium heat. Fry each taco for 1-2 minutes per side, until the tortilla is golden brown and crispy.
Serving: Serve the tacos with guacamole, salsa, vegan queso, sour cream, or your favorite dipping sauce. Enjoy!
Tips & Tricks
- Don’t Overstuff: When filling the tacos, be mindful not to overstuff them, as this can make it difficult to fold and fry them evenly.
- Use Fresh Spices: For the best flavor, use fresh spices that are not past their prime. Smoked paprika and chili powder are key to the depth of flavor in this dish.
- Freeze for Later: The black bean filling can be made ahead and frozen for up to 3 months. Just thaw and reheat when ready to use.
- Customize Your Fillings: Feel free to experiment with additional veggies like bell peppers, zucchini, or mushrooms to suit your taste.
FAQ
Yes! Simply use gluten-free corn tortillas and gluten-free soy sauce or tamari.
Absolutely. The filling can be made up to 3 days in advance and stored in the refrigerator. Reheat before assembling the tacos.
Yes, you can bake them at 375°F (190°C) for about 10 minutes, flipping halfway through until crispy.
Crispy Black Bean Tacos
Ingredients
Tacos
- 1-2 tbsp extra virgin olive oil
- 8-10 corn tortillas
Black Bean Taco Filling
- 1 can black beans rinsed and drained
- ½ cup chopped walnuts (chopped into a mince consistency)
- ½ medium red onion, finely diced (sub ½ tsp onion powder)
- 2 cloves minced garlic (sub ½ tsp garlic powder)
- 1 large carrot, grated
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tbsp chili powder
- ½ cup vegetable broth (or chickenless broth)
- salt & pepper to taste
To Serve
- guacamole
- salsa
- vegan queso or sour cream
- shredded vegan cheese (optional)
Instructions
Prepare the Beans
- In a medium mixing bowl add the black beans and mash about half of them. You can use your hands or use a potato masher. Doing this helps the filling stick to your tacos, making it perfect for crispy black bean tacos or quesadillas!
Frying in a pan
- In a large skillet on medium heat, add the diced onion with a little olive oil. Cook for 2-3 mins.
- Next add the garlic, walnuts, paprika and chili powder. Toast for about 1 min stirring constantly.
- Now add in the tomato paste, vegetable broth, soy sauce, grated carrots, and black beans.
Simmering Taco "Meat"
- Allow the sauce to simmer on medium-low heat until the liquid has mostly evaporated. (This takes around 5-10 mins).
- Stir occasionally, and season with salt and pepper to taste.
- Enjoy as a filling in your favourite tacos, taquitos, quesadillas, burritos, burrito bowls or even put these on top of nachos.
- This makes 8 servings, so I normally store the other half in the freezer. It keeps in the freezer for up to 3 months. Enjoy!
Preparing the Tacos
- Place a small amount of the black bean filling onto one side of each tortilla. Add shredded vegan cheese now if adding.
- Flatten the mixture (careful not to overstuff) then fold the tortilla carefully in half.
- Fry each taco in a pan on medium heat with a little olive oil for 1-2 minutes per side or until golden brown and crispy.
- Serve with guac, salsa, vegan queso, sour cream or your favourite dipping sauce. Enjoy!
Notes
Nutrition
Conclusion: Crispy Black Bean Tacos
These Crispy Black Bean Tacos are a delicious, plant-based meal that’s easy to prepare and full of flavor. Whether you’re making them for a quick weeknight dinner or meal prepping for later, this recipe is versatile and sure to please. With simple ingredients and endless topping possibilities, these tacos are a must-try for any taco lover.
These were so amazing!! The flavour of the filling was delicious definitely will be making these again!
Thank you SO much I’m so happy you loved it!
The filling was so tasty loved this recipe thanks Essy cooks! 😊
Thank you SOOO much I’m so glad you loved it!
Excellent recipe I will definitely be back to this one
Thank you so much I’m so happy you loved it!