Crispy Black Bean Tacos
These Crispy Black Bean Tacos are a simple and delicious weeknight dinner that the whole family will love! Featuring a seasoned black bean and potato filling and a flavorful vegan red pepper cheese sauce-- they are pan-fried to crispy, golden perfection!
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Servings: 10 tacos
Ingredients
- 1 tablespoon Olive Oil
- 1 ½ cups Diced Yukon Gold Potatoes
- ⅓ cup Diced Yellow Onion
- ½ cup Minced Green Bell Pepper
- ½ cup Minced Red Bell Pepper
- 1-2 Garlic Cloves minced
- 15 ounce Canned Black Beans drained and rinsed
- 1 teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Oregano
- ¼ teaspoon Thyme
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- Pinch of Cayenne
- 1 batch Roasted Red Pepper Cheese Sauce
- 8-10 Corn Tortillas
Instructions
- Prep ahead the vegan roasted red pepper cheese sauce. This sauce is a must for the recipe-- it adds to much flavor!
- Boil potatoes for 5-7 minutes or until soft and fork tender.
- In a pan over medium-high heat, add the cooked potatoes and cook until starting to lightly brown, about 3 minutes.
- Then, add in the onion, bell peppers, and garlic and continue to cook until soft and starting to brown, about 5-6 minutes.
- Drain and rinse the black beans and add to the pan along with all the seasonings. Continue to cook for 1-2 minutes. Taste and season with more salt and pepper, if needed.
- Wrap the stack of corn tortillas in a damp paper towel and microwave for 15-30 seconds to steam them. This will prevent them from cracking.
- To each tortilla, spread about 3-4 tablespoons of the potato black bean filling on half a tortilla and drizzle it with roasted pepper cheese sauce then fold it over. Continue until all the filling is used up-- I was able to fill 10 corn tortillas.
- Heat a pan over medium heat, add a drizzle of oil, and then pan-fry until the tacos are crispy and golden brown on both sides, about 2-4 minutes. Alternatively, place the tacos on a baking tray and brush with oil. Bake the tacos 8-10 minutes or until crispy.
- Plate the tacos and add any desired toppings. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Avoid purchasing stiff or frozen corn tortillas. Even if the tortillas are fresh, wrap the stack of corn tortillas in a damp paper towel and microwave for 15-30 seconds to steam them. This will prevent them from cracking. The goal is to achieve maximum softness without making them soggy or stiff.
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