Main
Crispy & Cheesy Black Bean Tacos
35 minServes 4Nutri-Score B€
B
35 min
35 minCrispy & Cheesy Black Bean Tacos
what you need
Ingredients
oil (for the pan and for frying)Pantry30 ml
garlic (minced)Produce3 pieces
tomato pastePantry30 g
black beans (canned, drained and rinsed)Pantry480 g- broth (plus more if needed)Pantry120 ml
- chipotle adobo pastePantry20 g
cumin (ground)Spices3 g
smoked paprikaSpices2 g
chili powderSpices2 g
saltSpices3 g- tortillas (flour or corn)Bakery8 pieces
Monterey Jack cheese (shredded)Dairy200 g
avocado (mashed for quick guacamole)Produce2 pieces
lime (juiced)Produce1 piece
cilantro (chopped, for serving)Produce10 g
per serving
Nutrition
413kcal
- Carbs
- 44 g
- Proteins
- 16 g
- Fat
- 20 g
what you’ll use
Tools
Frying pan
Mixing bowl
Potato masher
step by step
Method
- Step 1
Sauté the aromatics
- Heat a little oil in a pan over medium heat.
- Add the garlic and sauté until fragrant.
- Step 2
Build the black bean filling
- Add the tomato paste, black beans, broth, chipotle adobo paste and spices.
- Stir everything together and let it cook down.
- Step 3
Mash and thicken
- Mash most of the beans to thicken the filling.
- Loosen with a splash more broth if it gets too thick.
- Step 4
Make the quick guacamole
- Mash the avocado in a bowl with lime juice and a pinch of salt.
- Step 5
Fill and fold the tacos
- Lay the tortillas out and scatter shredded cheese over one half.
- Spoon the black beans on top and add more cheese.
- Fold in half to seal shut.
- Step 6
Fry until crispy
- Heat a little oil in the pan.
- Cook the tacos on both sides until golden and crispy and the cheese is melted and gooey.
- Step 7
Stuff and serve
- Open the tacos up and fill with guacamole and cilantro.
- Add lettuce, onion or protein such as steak or chicken if you like.
- Serve warm.
most cooked first