Crispy Black Bean Tacos

Serves 1
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Directions

  1. 1Add walnuts to a food processor.
  2. 2Add walnuts to a food processor.
  3. 3Add walnuts to a food processor.
  4. 4Add mushrooms to the food processor.
  5. 5Add mushrooms to the food processor.
  6. 6Add mushrooms to the food processor.
  7. 7Add curry powder to the food processor.
  8. 8Add curry powder to the food processor.
  9. 9Add curry powder to the food processor.
  10. 10Pulse until the mixture is finely chopped.
  11. 11Pulse until the mixture is finely chopped.
  12. 12Pulse until the mixture is finely chopped.
  13. 13Add black beans to the food processor.
  14. 14Add black beans to the food processor.
  15. 15Add black beans to the food processor.
  16. 16Pulse until the mixture is combined but still has texture.
  17. 17Pulse until the mixture is combined but still has texture.
  18. 18Pulse until the mixture is combined but still has texture.
  19. 19Heat olive oil in a pan.
  20. 20Heat olive oil in a pan.
  21. 21Heat olive oil in a pan.
  22. 22Add minced garlic to the pan.
  23. 23Add minced garlic to the pan.
  24. 24Add minced garlic to the pan.
  25. 25Add taco spices to the pan.
  26. 26Add taco spices to the pan.
  27. 27Add taco spices to the pan.
  28. 28Sauté the garlic and spices.
  29. 29Sauté the garlic and spices.
  30. 30Sauté the garlic and spices.
  31. 31Add the black bean mixture to the pan.
  32. 32Add the black bean mixture to the pan.
  33. 33Add the black bean mixture to the pan.
  34. 34Sauté the mixture until fragrant and combined.
  35. 35Sauté the mixture until fragrant and combined.
  36. 36Sauté the mixture until fragrant and combined.
  37. 37Add salsa to the black bean mixture in the pan.
  38. 38Add salsa to the black bean mixture in the pan.
  39. 39Add salsa to the black bean mixture in the pan.
  40. 40Spread the black bean filling onto tortillas.
  41. 41Spread the black bean filling onto tortillas.
  42. 42Spread the black bean filling onto tortillas.
  43. 43Add shredded cheese on top of the filling.
  44. 44Add shredded cheese on top of the filling.
  45. 45Add shredded cheese on top of the filling.
  46. 46Fold the tortillas in half.
  47. 47Fold the tortillas in half.
  48. 48Fold the tortillas in half.
  49. 49Bake the tacos in the oven until crispy and puffy.
  50. 50Bake the tacos in the oven until crispy and puffy.
  51. 51Bake the tacos in the oven until crispy and puffy.
  52. 52Stuff the baked tacos with pickled onions.
  53. 53Stuff the baked tacos with pickled onions.
  54. 54Stuff the baked tacos with pickled onions.
  55. 55Drizzle chipotle crema inside the tacos.
  56. 56Drizzle chipotle crema inside the tacos.
  57. 57Drizzle chipotle crema inside the tacos.
  58. 58Add shredded lettuce to the tacos.
  59. 59Add shredded lettuce to the tacos.
  60. 60Add shredded lettuce to the tacos.

Ingredients

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