crunchy black bean tacos

(recipe and photo from

Crunchy Black Bean Taco Recipe: (Makes 8 tacos)

1 (15 ounce) can black beans, rinsed
1/2 cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 Tablespoons cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
1 avocado, sliced
Sour cream

In a medium bowl, combine beans, red onion, cumin, paprika and cilantro, partially smashing some of the beans.  Grate cheese and place in a small bowl.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.  Serve with avocado, salsa, sour cream or any toppings you prefer.

*I doubled the quantities for food group. 


  1. Sara I didn't get a chance to tell you that we really like these!! Keeper!!


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