Smoky, cheesy, and utterly irresistible, these Black Bean Tacos are poised to become your ultimate go-to taco recipe! Packed with tender black beans, crispy bacon, and luscious melted cheese, each bite offers a delightful explosion of spicy, savory flavor that’s truly addictive. Forget everything you thought you knew about simple weeknight meals – these tacos elevate humble ingredients into a culinary sensation.
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There’s a special kind of joy that comes with Taco Tuesday, and frankly, we believe tacos are fantastic any day of the week! If you share our love for these versatile culinary creations, you’re in for a treat. And if you’re looking to expand your taco repertoire beyond this incredible recipe, be sure to explore these 22 Taco Recipes to Change Up Taco Night!
For as long as I can remember, if forced to pick a single favorite food, my answer would consistently be tacos. Not too long ago, I proudly declared my love for Brisket Tacos as a top contender. However, I’m thrilled to admit that my culinary allegiance has shifted. These magnificent Black Bean Tacos have undeniably taken the crown, captivating my taste buds and earning their rightful place as the new reigning champion.
Why These Crispy Black Bean Tacos Will Be Your New Obsession
What makes these Black Bean Tacos stand out? It’s their perfect trifecta of simplicity, affordability, and mind-blowing flavor! In a world of complex recipes, these tacos prove that extraordinary taste doesn’t have to come with a hefty price tag or an intimidating ingredient list. They are:
- **Super Simple:** With straightforward steps and readily available ingredients, you’ll have these on the table in no time.
- **Super Inexpensive:** Black beans and common pantry staples make this a budget-friendly meal that doesn’t compromise on quality or satisfaction.
- **Super Delicious:** The smoky, spicy, and cheesy combination is truly addictive, guaranteeing rave reviews from everyone who tries them.
Imagine tender black beans and crispy bacon, expertly blended with the deep, smoky notes of chipotle peppers and their rich adobo sauce, delivering a subtle yet exciting kick of heat. Add a generous helping of melty cheese, and then pan-fry the entire creation until each tortilla achieves a glorious, golden crispness. The official serving size might be three tacos, but trust me, you’ll find it incredibly difficult to stop there. That’s the ultimate testament to how good they truly are!
The Power of Flavor: Unpacking Key Ingredients
Each component of these Black Bean Tacos plays a crucial role in building their exceptional flavor profile. Let’s dive into what makes each ingredient essential for achieving that perfect smoky, spicy, and cheesy balance.
- Bacon: While optional for a vegetarian version, a regular cut of bacon adds an incredible depth of savory, smoky flavor and a delightful textural contrast. You’ll only need a half-pound to infuse the entire filling with its irresistible essence, and the rendered fat becomes a flavorful base for sautéing the onions.
- Onion: A finely diced yellow or white onion is the aromatic backbone of this filling. Sautéing it until translucent sweetens it naturally, providing a perfect counterpoint to the smoky chipotles and rich beans.
- Black Beans: The heart of our tacos! Whether you opt for convenient canned beans or prepare them from scratch (like these homemade slow cooker black beans), ensure they are thoroughly drained and rinsed. This step removes excess sodium and any canning liquid, allowing the true bean flavor to shine and preventing a watery filling. Black beans are not only delicious but also packed with protein and fiber, making these tacos wonderfully satisfying.
- Chipotles in Adobo: This is the secret weapon for that signature smoky heat. Chipotle peppers are essentially smoked jalapeños, and when packed in adobo sauce, they offer a complex blend of smoky, spicy, and slightly tangy notes. You’ll find them in the international or Mexican aisle of most grocery stores, or you can easily purchase them online. For this recipe, I recommend removing the stems and seeds to moderate the spice level. If you prefer a bolder heat, feel free to leave some seeds in!
- Adobo Sauce: Don’t discard this precious liquid from the can of chipotles! The adobo sauce is a flavor powerhouse on its own, contributing a wonderful smokiness and a slight tang that ties all the ingredients together beautifully.
- Cumin, Oregano, and Salt: These classic spices are essential for seasoning the filling, adding earthy warmth (cumin), aromatic herbaceousness (oregano), and overall balance (salt) to complement the other robust flavors.
- Oil: A neutral oil is key for frying the tortillas to a perfect crisp without imparting any unwanted flavors. Vegetable, canola, or avocado oil are excellent choices. You won’t need a deep fry, just enough to lightly coat the bottom of your skillet for that desirable golden crust.
- Tortillas: While yellow corn tortillas work perfectly well, I personally love the subtle sweetness and tender texture of white corn tortillas for these tacos. Fresh tortillas are always best, as they are more pliable and less likely to break when folded, ensuring a perfect taco every time.
- Cheese: Monterey Jack is my top recommendation due to its superior melting properties, creating that irresistible gooey factor within the crispy shell. However, feel free to use your favorite shredded cheese! Cheddar, a Mexican blend, or even a spicier pepper jack would also be delicious.
Crafting Your Crispy Black Bean Tacos: A Step-by-Step Guide
Making these sensational Black Bean Tacos is a two-part process: first, creating the flavorful filling, and then expertly filling and frying your tortillas to crispy perfection. Let’s walk through each stage to ensure your tacos are a resounding success!
Part 1: Preparing the Smoky Black Bean Filling
This is where all the incredible flavors come together. Follow these simple steps for a rich and aromatic taco filling:
- CHOP the bacon into small, even pieces. Heat a large skillet over medium-high heat and add the chopped bacon. Cook until it’s wonderfully crispy and most of the fat has rendered. Use a slotted spoon to transfer the crispy bacon bits to a plate lined with paper towels, reserving about 1 tablespoon of the bacon grease in the skillet.
- SAUTE the diced onion in the reserved bacon grease over medium heat. Cook until the onion becomes soft and translucent, typically about 3 minutes. This step draws out the onion’s natural sweetness, adding another layer of flavor.
- ADD the drained and rinsed black beans, minced chipotle peppers in adobo, a tablespoon of the flavorful adobo sauce, cumin, oregano, and salt to the skillet with the sautéed onions.
- COOK the mixture for a few minutes, stirring occasionally, until everything is heated through and the flavors have melded. As it cooks, gently smash some of the black beans against the sides or bottom of the skillet with a spoon or potato masher. This creates a slightly creamy texture, binding the filling together while still leaving plenty of whole beans for bite. Finally, stir the crispy bacon bits back into the bean mixture and remove the skillet from the heat.
Part 2: Assembling and Frying Your Tacos to Perfection
Now for the fun part – turning that delicious filling into perfectly crispy tacos!
- HEAT a clean skillet over medium heat and add enough neutral oil (vegetable, canola, or avocado) to just cover the bottom. Once the oil is shimmering and hot, carefully place 2 or 3 tortillas into the skillet, ensuring they fit comfortably without overcrowding. Add about 2-3 tablespoons of the prepared black bean mixture onto one half of each tortilla.
- TOP the bean mixture on each tortilla with a generous sprinkle of shredded Monterey Jack cheese (or your cheese of choice). The cheese will melt beautifully as the tortillas heat.
- FOLD each tortilla carefully in half over the filling, creating a half-moon shape. A spatula can be very helpful here to prevent burning your fingers and ensure a neat fold.
- COOK the folded tacos until the bottom side is deeply golden brown and wonderfully crispy. This usually takes a few minutes. Then, carefully flip each taco with a spatula and cook the second side until it’s also golden and crisp. The second side will often cook faster as it’s already warmed through.
- REPEAT this process with the remaining tortillas, bean filling, and cheese, adding more oil to the skillet between batches as needed. Ensure you maintain a consistent oil temperature for even cooking.
Expert Tips for Making the Best Black Bean Tacos
Achieving taco perfection is easier than you think with these helpful tips and tricks:
- Fresh Tortillas are Key: The fresher your corn tortillas, the better! Fresh tortillas are more pliable and less prone to cracking when you fold them, ensuring your tacos stay intact. If your tortillas feel a bit stiff, you can lightly warm them in a dry skillet or microwave for a few seconds before filling to make them more flexible.
- Oil Management for Crispiness: You don’t need to deep fry these tacos. Just enough oil to coat the bottom of the pan is sufficient for creating that coveted crispy exterior. However, don’t be shy about adding a little more oil between batches if the pan starts to look dry. Maintaining a consistent amount of oil helps achieve even browning.
- Adjusting the Spice Level: Chipotle peppers can pack a punch! For milder tacos, be sure to remove all seeds from the chipotles before mincing. If you love heat, you can leave some seeds in, or even add a pinch of cayenne pepper to the bean mixture for an extra kick.
- Bean Alternatives: Not a fan of black beans? No problem! This recipe is incredibly versatile. Pinto beans or even kidney beans would make excellent substitutes, offering a slightly different but equally delicious flavor and texture profile.
- Storage & Reheating: Leftover tacos store beautifully in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, I highly recommend using an air fryer or a skillet on the stovetop. This will help them regain their crispiness. Avoid the microwave, as it tends to make them soft and soggy.
- Topping Suggestions: While these tacos are phenomenal on their own, a few fresh toppings can elevate them further. Consider a squeeze of fresh lime juice, a sprinkle of chopped fresh cilantro, a dollop of sour cream or Greek yogurt, your favorite salsa, diced avocado, or even quick-pickled red onions for a tangy crunch.
- Serving Ideas: These Black Bean Tacos make a fantastic meal on their own, but they also pair wonderfully with classic Mexican sides. Serve them alongside a simple green salad, a bowl of Mexican rice, or some fresh corn salad for a complete and satisfying dinner.
Make It Vegetarian: A Delicious Twist
These Black Bean Tacos are incredibly versatile and can be easily adapted to suit a vegetarian diet without sacrificing any of their incredible flavor. Simply omit the bacon from the recipe! The chipotle peppers and adobo sauce provide such a rich, smoky depth that you won’t even miss the meat. When making it vegetarian, also ensure that your canned black beans (if using) are purely beans and water, without any added animal fats or broths.
Explore Even More Delicious Taco Recipes
If these Black Bean Tacos have ignited your passion for incredible taco creations, you’re in luck! There’s a whole world of taco possibilities waiting to be discovered. Expand your culinary horizons with some of our other fantastic taco recipes:
Baja Fish Tacos
Crispy Shrimp Taco Recipe
Shrimp Tacos with Chipotle Lime Crema
Slow Cooker Chicken Tacos
Potato Tacos with Sausage
Buffalo Chicken Tacos
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Black Bean Tacos
Deborah Harroun
10 minutes
30 minutes
40 minutes
15 tacos
Main Dish
Mexican
Pin
Ingredients
-
1/2 lb bacon -
1/2 cup diced onion -
2 (15 oz each) cans black beans, drained and rinsed -
2 canned chipotles in adobo *seeds removed and minced -
1 tablespoon adobo sauce -
1/2 teaspoon cumin -
1/2 teaspoon dried oregano -
1/2 teaspoon salt -
Oil -
15 white corn tortillas -
1 1/2 cups shredded Monterey Jack cheese
Instructions
- Dice the bacon into small chunks. Heat a skillet over medium-high heat and add the bacon. Cook until crispy, then remove with a slotted spoon to a paper towel lined plate.
- Discard all but 1 tablespoon of the remaining bacon grease. Add the onion and cook until translucent, about 3 minutes. Add the beans, chipotles in adobo, adobo sauce, cumin, oregano and salt. Cook until heated through, mashing some of the beans by smashing them against the bottom or the sides of the skillet. Stir in the bacon and remove from the heat.
- In another skillet, heat enough oil just to cover the bottom of the skillet. Place 2 or 3 tortillas in the skillet (however many will fit in your skillet) in the hot oil. Add about 2-3 tablespoons of the bean mixture to one half of each tortilla and top with shredded cheese. Carefully fold the tortilla in half with a spatula.
- Cook until the bottom is browned and crispy, then flip and cook the second side until browned and crispy. (The second side won’t take as long since it already started in the hot oil.)
- Remove from the skillet and repeat with the remaining tortillas, beans, and cheese.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition facts calculated using 5 tablespoons of vegetable oil.
Nutrition Information
Calories: 529kcal (26%),
Carbohydrates: 37g (12%),
Protein: 24g (48%),
Fat: 32g (49%),
Saturated Fat: 11g (69%),
Polyunsaturated Fat: 13g,
Trans Fat: 0g,
Cholesterol: 56mg (19%),
Sodium: 1527mg (66%),
Fiber: 13g (54%),
Sugar: 2g (2%)
black bean taco recipe, Black bean tacos