Crispy Black Bean Tacos

Crispy Black Bean Tacos
These crispy black bean tacos are a tasty, satisfying, and easy-to-make vegetarian dish. Made with a flavorful black bean filling and melty Monterey Jack cheese, they’re pan-fried or baked until golden and crunchy. Great for a speedy weeknight dinner or a casual taco night!

Ingredients:

Ingredient	Quantity
Black beans, rinsed and drained	2 cans (14 oz each)
Taco seasoning	2 tablespoons
Salsa	⅓ cup
Fresh lime juice	From 1 lime
Monterey Jack cheese, shredded	1 ½ cups
Small flour tortillas	As needed
Olive oil	As needed
Kosher salt and black pepper	To taste

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Instructions:

1. Make the Filling:
In a food processor, combine the black beans, taco seasoning, salsa, and lime juice. Pulse until the mixture is well blended and chopped finely. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the bean mixture and cook for about 5 minutes, stirring now and then, until some moisture evaporates and the flavors meld. Season to taste with salt and pepper.

2. Fill and Fold the Tacos:
Lay out the tortillas. Spoon a few tablespoons of the black bean mixture onto one side of each tortilla. Sprinkle generously with shredded Monterey Jack cheese. Fold the tortillas in half to close them.

3. Cook the Tacos – Choose a Method:

• Stovetop Method:
  Heat a little olive oil in a skillet over medium heat. Cook the tacos 3–4 minutes on each side until golden brown and crispy, and the cheese has melted.
• Oven Method:
  Lightly brush both sides of the folded tacos with olive oil and place them on a baking sheet. Bake in a preheated 450°F (230°C) oven for 8–10 minutes. Flip and bake for another 8–10 minutes, until evenly crispy. Let rest for a few minutes before serving.

4. Serve and Enjoy:
Serve hot, topped with your favorite extras like guacamole, sour cream, salsa, or fresh cilantro.