Easy Cheesy Crispy Vegan Black Bean Tacos
Recipe by Andrew Bernard at Make It Dairy Free.
Ingredients
- 1 (14 oz) can black beans, rinsed and drained
- 1/2 cup salsa (a thicker one works best)
- 1–2 teaspoons taco seasoning
- 6 small flour tortillas
- 1 cup vegan shredded cheese, divided
- Vegan butter or oil, for the pan
- Toppings you like, such as guacamole, cilantro, diced onion, tomatoes, or vegan sour cream
Steps
- Blend the black beans, salsa, and taco seasoning in a food processor until smooth, like refried beans.
- Heat about 1 teaspoon of oil or vegan butter in a skillet over medium heat. Add the bean mixture and stir for 3–5 minutes until it's hot. Take it off the heat.
- Spread about 1/6 of the bean mixture over half of a tortilla. Sprinkle on about 1/6 of the cheese, then fold the tortilla closed. Repeat with the rest.
- Wipe out the skillet, add a little more oil or vegan butter, and set it over medium heat. Cook the tacos 1–2 minutes per side until golden and crunchy. Add more oil between batches as needed.
- Serve hot with your favorite toppings on the side.
Notes
Keep the filling in a thin layer so the tacos stay crispy and the cheese melts.
No food processor? Mash the beans with a potato masher right in the skillet.
To keep this vegetarian, check the labels: some flour tortillas are made with lard, and some store-bought taco seasoning blends have added animal ingredients.
Leftovers keep in the fridge for up to 5 days. Re-crisp them in a dry skillet or the air fryer.
Original recipe: Easy Cheesy Crispy Vegan Black Bean Tacos, Make It Dairy Free. Steps rewritten in my own words.