Crispy Black Bean Tacos
Directions
- 1Pulse a can of black beans with garlic, chipotle pepper (optional), cumin, ancho chili powder, salt, pepper, garlic powder, and cayenne powder (optional) until smooth.
- 2Spread the black bean mixture into each tortilla, followed by shredded cheese.
- 3Fold the tortillas in half and set aside.
- 4Heat oil in a nonstick skillet over medium heat.
- 5Fry the tacos until golden and crispy, about 2–3 minutes per side.
- 6Fill each taco with lettuce, a drizzle of chipotle sauce, pico de gallo, and fresh lime wedges.
Ingredients
- 1 15-ounce can black beans
- 4 cloves garlic
- 1 chipotle in adobo sauce
- 1 tsp cumin
- 1 tsp ancho chili powder
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp garlic powder
- 0.25 tsp cayenne powder
- 2 teaspoons vegetable oil
- 6 tortillas
- 0.5 cup shredded cheese
- 1 serving shredded lettuce
- 1 serving salsa or pico de gallo
- 1 serving fresh lime wedges
Equipment
food processornonstick skillet