Black Bean Tacos

These tacos hit the spot when I am on a Vegan rich and searching for comfort food. Warm Creamy goodness all rolled into a crunchy corn tortilla. From start to finish this recipe only takes a quick 30 min and will make your dreams come true, maybe!

2 tbs Olive Oil

1 Small Onion (Chopped)

1 Green Pepper (Chopped)

5 Cloves of Garlic (Minced)

1- 15oz Can of Black Beans

1/4 tsp Salt

1 tsp Cumin

1 tsp Paprika

1 tsp Cayenne Pepper

12 Corn Shell Tortillas

  • Preheat oven to 425F
  • Sauté onion, green pepper, and garlic, in 1 tbs of olive oil, until onions are  browned.
  • While veggies are browning drain one can of black beans and smash in bowl. You don’t need to make the beans smooth, just less than whole!
  • Add salt, cumin, paprika, and cayenne pepper to the bean and mix throughout.
  • Add the veggies to the bean mixture and thoroughly mix.
  • In a fry pan add the remaining oil and lightly brown shells. You will be placing them in the oven to complete the browning/ crisping process.
  • Once shells are browned spread them out on a cookie sheet or cast iron pizza pan (click HERE to see the cast iron pizza pan I prefer to use).
  • Add a small portion of the black bean mixture, to each of the shells, before folding them over into tacos.
  • Place in oven for 5 to 10 min until crisp and golden brown.
  • Enjoy!

Recipe inspired by Thug Kitchen! Click HERE to obtain the Thug Kitchen version (New York Times Best Seller) as well as their amazing Fire Roasted Salsa recipe. 

 

Black Bean Tacos
These tacos hit the spot when I am on a Vegan kick and searching for comfort food. Warm Creamy goodness all rolled into a crunchy corn tortilla. From start to finish this recipe only takes a quick 30 min and will make your dreams come true, maybe!
Author:
Cuisine: Vegan
Recipe type: Entree
Ingredients
  • 2 tbs Olive Oil
  • 1 Small Onion
  • 1 Green Pepper
  • 5 Cloves of Garlic
  • 15 oz Can of Black Beans
  • ¼ tsp Salt
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 12 Corn Tortillas
Instructions
  1. Preheat oven to 425F
  2. Saute onion, green pepper, and garlic, in 1 tbs of olive oil, until onions are browned
  3. While veggies are browning drain one can of black beans and smash in bowl. You don't need to make the beans smooth, just less than whole!
  4. Add salt, cumin, paprika, and cayenne pepper to the beans and mix throughout.
  5. Add the veggies to the bean mixture and thoroughly mix.
  6. In a fry pan, add the remaining oil and lightly brown shells. You will be placing them in the oven to complete the browning/crisping process.
  7. Once shells are browned spread them out on a cookie sheet.
  8. Add a small portion of the black bean mixture, to each of the shells, before folding them over into tacos.
  9. Place in oven for 5 to 10 min until crisp and golden brown.
  10. Enjoy!

3 thoughts on “Black Bean Tacos

  1. I am so making these! Do you then top them with the usual lettuce, tomato and cheese? Thanks for the recipe tips, Mel

  2. adventuresofthehungrytraveler says:

    I don’t usually, but that is a grand idea! I usually just crisp them up, in the oven, and dip them in salsa.

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