Crispy Black Bean Tacos with Cilantro-Lime Crema
Pan-crisped tortillas stuffed with smoky mashed black beans and cheese, finished with a bright cilantro-lime crema. A 30-minute meatless weeknight win.
Crispy Black Bean Tacos with Cilantro-Lime Crema takes about 30 minutes (10 min prep, 20 min cooking) and serves 4. Pan-crisped tortillas stuffed with smoky mashed black beans and cheese, finished with a bright cilantro-lime crema. A 30-minute meatless weeknight win.
These are the tacos that get made when the fridge is looking thin but the pantry still has a couple cans of black beans. Frying the folded tortillas in a little oil turns them shatter-crisp on the outside while the cheese melts into the smoky beans.
The crema is non-negotiable — the lime and cilantro cut through the richness and make the whole thing taste fresh.
Crispy Black Bean Tacos with Cilantro-Lime Crema
Ingredients
Instructions
- Stir together the sour cream, cilantro, lime juice, and salt for the crema. Refrigerate until serving.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion until soft, about 4 minutes, then add garlic, cumin, smoked paprika, and chili powder and cook 30 seconds until fragrant.
- Add the beans, salt, half the lime juice, and 2 tablespoons water. Mash with a potato masher or fork until mostly smooth with some whole beans. Taste and adjust salt. Transfer to a bowl and wipe out the skillet.
- Warm tortillas in the microwave wrapped in a damp paper towel for 30–45 seconds so they're pliable.
- Spread about 2 tablespoons beans on half of each tortilla, top with cheese, and fold.
- Heat a thin film of oil in the skillet over medium-high. Fry tacos in batches, 2–3 minutes per side, until golden and crisp and the cheese is melted. Add oil as needed.
- Open each taco slightly and stuff with cabbage, pickled onion, and jalapeño. Drizzle with crema and serve right away.
Notes
- Make it vegan by using vegan cheese and swapping the sour cream for cashew cream or plain vegan yogurt.
- The bean filling keeps 4 days in the fridge and doubles as a dip.
Questions
Can I bake these tacos instead of frying?
Yes. Brush both sides of the filled tacos with oil, arrange on a sheet pan, and bake at 425°F for 10–14 minutes, flipping once, until crisp.
How do I keep corn tortillas from cracking?
Warm them first — wrapped in a damp paper towel in the microwave for 30–45 seconds, or briefly on a hot skillet — so they're soft enough to fold.