Black bean tacos may sound boring, but I promise these are AMAZING! This is my personal recipe; I created it and I love it. After tasting these tacos, every single person (so far) has asked for my recipe. The inspiration for this meal comes from my grandma. She made the best fried beef tacos, and I still remember eating them at her house. Beef, cheese, and corn tortillas all fried up in her old cast iron pans—a fond memory for me.
Because I’m a vegetarian now, I instead make fried black bean tacos with a similar touch. Over the years, this recipe has evolved into a beautiful culinary experience I will now share it with the world, so let me share it with you!
How do I make black bean tacos?
Easy. I use corn tortillas because fried corn tortillas have the perfect crunch and texture. To keep it simple, open a few cans of black beans, mix in some taco seasoning, place a dab of this mixture in the corn tortillas and fry them up! To take the flavor up a notch, I add in cooked onions and cream cheese. I top all my tacos with my Creamy Cilantro Lime Sauce.
Can I make these tacos vegan?
Yes, use vegan cream cheese instead of dairy cream cheese. Make sure the tortillas are also vegan.
The ingredients for these Easy Black Bean Tacos are: corn tortillas, avocado oil, black beans, taco seasoning, cream cheese, and onion. That it! The secret technique that makes these tacos out-of-this-world is in how the shell is cooked.
What’s the best way to fry taco shells?
I cover the bottom of my cast iron pan with avocado oil and heat to low-medium heat. Once heated, I place a corn tortilla in the oil for 10 seconds, flipping half way through. This makes the tortilla pliable so it doesn’t rip. Fill the corn tortilla with filling, squish into taco shape, and place it back into the oil to cook for 3 to 4 minutes on each side. I like my tacos extra crispy, so I get the sides pretty brown. YUM!
To make these tacos, drain and rinse two cans of black beans, place in a bowl and set aside. Chop up half an onion and sauté over medium-low heat in butter or oil. Once cooked, pour in the black beans; add the block of cream cheese and taco seasoning. Combine.
Begin cooking the shells by pre-frying for 10 seconds. Fill with the black bean mixture; then fry again on each side of the taco for 3 to 4 minutes. I make two or more tacos simultaneously, based on pan size. My 12-inch cast iron accommodates two tacos. With hot oil jumping around, I don’t pack it much more.
How do I store tacos?
The filling stays fresh in the fridge for up to 1 week, so if you don’t feel like making 10 to 12 tacos in one session, then make them throughout the week. The cooked tacos can be frozen for 2 to 3 months or placed in the fridge for up to a week. Reheat to enjoy!
Let’s get cooking!