Crispy Black Bean Tacos

Name: Crispy Black Bean Tacos
Cuisine: Mexican
Ingredients: walnuts; mushrooms; curry powder; black beans; olive oil; garlic; taco spices; salsa; tortillas; cheese; pickled onions; chipotle crema; lettuce

Serves 1

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Crispy Black Bean Tacos

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Serves 1

Directions

1Add walnuts to a food processor.
2Add mushrooms to the food processor.
3Add curry powder to the food processor.
4Pulse until the mixture is finely chopped.
5Add black beans to the food processor.
6Pulse until the mixture is combined but still has texture.
7Heat olive oil in a pan.
8Add minced garlic to the pan.
9Add taco spices to the pan.
10Sauté the garlic and spices.
11Add the black bean mixture to the pan.
12Sauté the mixture until fragrant and combined.
13Add salsa to the black bean mixture in the pan.
14Spread the black bean filling onto tortillas.
15Add shredded cheese on top of the filling.
16Fold the tortillas in half.
17Bake the tacos in the oven until crispy and puffy.
18Stuff the baked tacos with pickled onions.
19Drizzle chipotle crema inside the tacos.
20Add shredded lettuce to the tacos.

Ingredients

walnuts
mushrooms
curry powder
black beans
olive oil
garlic
taco spices
salsa
tortillas
cheese
pickled onions
chipotle crema
lettuce

Equipment

food processorfrying panbaking sheetspoonspatulabowl

Tips

Don t overblend the filling. Use the pulse function instead of continuously blending so your black bean filling still has texture.
For the best taco experience, seek out “ready-to-cook tortillas.” They take just 30 to 60 seconds to cook in a frying pan, and the texture and flavor are SO good.
I serve these with lime-pickled onions and chipotle crema (recipes are in the blog post), but if you want something quicker, serve with sour cream and your fave store-bought salsa.
If you re allergic to nuts, try sunflower seeds - just be sure to roast them first. You may also need to season the filling with more salt or salsa.
You can make the black bean filling, as well as the pickled onions and chipotle crema several days in advance and store in the fridge separately. You can even assemble the tacos a day or two ahead of time (wrap them tightly and refrigerate); then bake when ready to eat. The taco filling also freezes great as long as you defrost it before reheating.

Crispy Black Bean Tacos

Serves 1

instagram.com

Crispy Black Bean Tacos

instagram.com

Serves 1

Directions

1Add walnuts to a food processor.
2Add mushrooms to the food processor.
3Add curry powder to the food processor.
4Pulse until the mixture is finely chopped.
5Add black beans to the food processor.
6Pulse until the mixture is combined but still has texture.
7Heat olive oil in a pan.
8Add minced garlic to the pan.
9Add taco spices to the pan.
10Sauté the garlic and spices.
11Add the black bean mixture to the pan.
12Sauté the mixture until fragrant and combined.
13Add salsa to the black bean mixture in the pan.
14Spread the black bean filling onto tortillas.
15Add shredded cheese on top of the filling.
16Fold the tortillas in half.
17Bake the tacos in the oven until crispy and puffy.
18Stuff the baked tacos with pickled onions.
19Drizzle chipotle crema inside the tacos.
20Add shredded lettuce to the tacos.

Ingredients

walnuts
mushrooms
curry powder
black beans
olive oil
garlic
taco spices
salsa
tortillas
cheese
pickled onions
chipotle crema
lettuce

Equipment

food processorfrying panbaking sheetspoonspatulabowl

Tips

Don t overblend the filling. Use the pulse function instead of continuously blending so your black bean filling still has texture.
For the best taco experience, seek out “ready-to-cook tortillas.” They take just 30 to 60 seconds to cook in a frying pan, and the texture and flavor are SO good.
I serve these with lime-pickled onions and chipotle crema (recipes are in the blog post), but if you want something quicker, serve with sour cream and your fave store-bought salsa.
If you re allergic to nuts, try sunflower seeds - just be sure to roast them first. You may also need to season the filling with more salt or salsa.
You can make the black bean filling, as well as the pickled onions and chipotle crema several days in advance and store in the fridge separately. You can even assemble the tacos a day or two ahead of time (wrap them tightly and refrigerate); then bake when ready to eat. The taco filling also freezes great as long as you defrost it before reheating.