Crispy Black Bean Tacos

These crispy black bean tacos are a quick and delicious lunch or dinner. They’re high in protein and only contain a few simple ingredients. Serve them with a simple mango salsa and dip them in homemade guacamole – I promise you will be making these tacos on repeat!

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 tacos

Ingredients

• 1/2 red onion
• 1 tbsp olive oil for frying (see notes for oil-free)
• 3 cloves garlic
• 1 can black beans
• 1/4 cup water
• 1/2 lime
• 1/2 tsp chili powder
• Pinch of salt
• 4 small-medium tortillas (or gluten-free tortillas)

Mango Salsa

• 1/2 red onion
• 1 mango
• 1 tomato
• Handful of cilantro
• 1/2 lime
• Pinch of salt

Guacamole

• 1 avocado
• 1/2 lemon 
• 1/2 tsp garlic powder
• Pinch of salt

Equipment

• Frying pan
• Blender or food processor
• Baking sheet

Instructions

1. Preheat oven to 425F.
2. Dice the red onion, putting half aside for the mango salsa. Fry on medium heat with olive oil, stirring occasionally.
3. Peel and mince the garlic then add to the red onions.
4. Drain and rinse the can of black beams. Add half the can of beans to the onions and garlic. Add the other half to a blender with 1/4 cup of water, then blend for 10-15 seconds until smooth. Mix the blended beans in the pan with the red onion and beans.
5. Add lime juice, salt and chili powder to the bean mixture, then stir and let simmer for a few minutes before removing from heat.
6. Add the bean mixture to half of a tortilla, then fold the tortilla in half and add to a lined baking sheet. Repeat with 3 other tortillas.
7. Bake the tacos for 7-8 minutes, then flip and bake the other side for 7-8 minutes, until golden and crispy.
8. While the tacos are in the oven, prepare the mango salsa with the other half of the diced red onion, diced mango, diced tomato, cilantro, lime juice and salt. Then, prepare the guacamole with mashed avocado, lemon juice, salt and garlic powder.
9. Once the tacos are ready, enjoy immediately with the mango salsa and guacamole!

Notes

*For an oil-free version, simply sauté the red onion and garlic in water or vegetable stock in a non-stick pan.

*The mango salsa will likely be a bigger batch than you’ll need for 4 tacos. You could either half the amount or save as a dip for later!