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–+ servings
black bean tacos

Crispy Black Bean Tacos

Crispy Black Bean Tacos are packed with a savory filling of mashed black beans, walnuts, and spices. These tacos are quick to make, plant-based, and perfect for any meal!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main, Main Course, Vegan Basics
Cuisine American, Fusion, Mexican
Servings 4 people

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

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

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 300g | Calories: 625kcal | Carbohydrates: 75g | Protein: 25g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 750mg | Potassium: 750mg | Fiber: 14.5g | Sugar: 7.5g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 6mg
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