Looking for a quick and delicious vegetarian dinner option? Look no further than this Black Bean Tacos recipe! Made with pantry staples, this recipe is perfect for those weeknights when you’re short on time. Not only is it easy to make, but it also packs a flavorful punch that will leave even the meat-lovers in your family asking for seconds. With a rich and smoky black bean filling, gooey melted cheese, and a variety of toppings, every bite of these tacos is a textural delight. So, get ready to embark on a flavor-packed journey with these Black Bean Tacos!
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Black Bean Tacos
- – 8 corn tortillas
- – 2 tablespoons olive oil
- – 600 grams canned black beans
- – 3 garlic cloves minced
- – 1 tablespoon adobo sauce
- – 1 teaspoon chili powder
- – 1 1/2 teaspoons ground cumin
- – 1 1/2 teaspoons smoked paprika
- – 1/2 teaspoon ground black pepper
- – Juice of 1 lime
- – Salt to taste
- – Shredded melty cheese
- Prepare the filling:
- – Heat a generous tablespoon of olive oil in a large skillet over medium heat.
- – Add the canned black beans into the pan, reserving a third of them.
- – Mash the reserved beans with approximately 100ml of water and then add them into the skillet.
- – Add minced garlic, adobo sauce, chili powder, cumin, smoked paprika, ground black pepper, lime juice, and salt to the skillet.
- – Allow the mixture to simmer until it becomes thick and aromatic.
- Assemble the Tacos:
- – Preheat your oven to 195°C.
- – Spread the remaining olive oil over a baking sheet.
- – Lightly coat each tortilla with the oil on both sides.
- – Distribute the black bean filling among the tortillas.
- – Sprinkle shredded melty cheese on top of each tortilla.
- – Bake the loaded tortillas in the oven for approximately 8 minutes on each side, until they become crispy and the cheese has melted.
- – Serve the black bean tacos with sour cream, guacamole, pickled red onions, chopped cilantro, and a salsa of your choice.
– The spiciness of the recipe can be adjusted according to your preference.
– If you don’t have adobo sauce, you can substitute it with a mix of smoked paprika, tomato paste, vinegar, and a dash of cayenne pepper.
– Any leftover black bean filling can be stored in an airtight container in the refrigerator for up to 4 days.