# Crispy Black Bean Tacos

These crispy black bean tacos are a delicious blend of a quesadilla and a taco, with a savory and rich filling thanks to walnuts, mushrooms, and black beans.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- food processor
- frying pan
- baking sheet
- spoon
- spatula
- bowl

## 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.

## Source

- Original video: https://www.instagram.com/reel/DNlEu16Rc8D/?igsh=MmF1enJkNG4wb3cx
- Recipe page: https://www.cliprecipe.com/recipe/51a7f72e-8c7f-4c32-af56-703e520751e0
- Extracted: 2025-11-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt