Crispy Black Bean Tacos with Avocado-Lime Sauce
These crunchy tacos filled with perfectly spiced black beans and melty cheese are seriously addictive! The avocado lime sauce is to die for. A simple vegetarian meal that kids, teens and adults will love!
Servings 12 tacos
Calories 222kcal
Equipment
- Lodge 13.25 inch Pre Seasoned Cast Iron Skillet
- DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
- Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA
- Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
- Ball Golden Harvest Mason Regular Mouth 8oz Jelly Jar 12PK 'Vintage Fruit Design', RM 8 Oz, Clear
Ingredients
Avocado-Lime Sauce:
- 2 avocados
- 1/2 bunch cilantro thick stems removed
- 3 limes juiced
- 1 jalapeno seeded if desired
- 1/3 cup olive oil
- 1 teaspoon taco seasoning
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons water
Crispy Black Bean Tacos:
- [3 cups Best Ever Mexican Black Beans click link for recipe]
- 3/4 cups Mexican cheese blend
- 12 corn tortillas
- 4-6 tablespoons vegetable oil divided
Instructions
Make the Sauce:
- Add all ingredients in a blender. Blend until smooth.
Make the Tacos:
- Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
- Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
- Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
- Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
- Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.
- Continue the process until all the tacos are done, adding additional oil as the pan dries out.
- Serve immediately.