These crunchy black bean tacos offer a quick dinner solution ideal for busy weeknights! They’re grilled to a golden brown and drizzled with zesty ranch: a vegetarian meal ready in just 20 minutes that delights even the meat enthusiasts.
Recently, as dinnertime approached, I found myself in need of a quick idea! I created these crunchy black bean tacos. I had all the necessary ingredients at home and didn’t need to make a trip to the store.
These crunchy tacos are a creation from my newest cookbook, and they are absolutely fantastic! Simply heat the beans with a mix of spices, then fill tortillas and toast them until they’re golden brown on the outside. If you like, pair them with my Greek yogurt spicy ranch for dipping!
Reasons You’ll Adore This Recipe
If you’re anything like me, sometimes you love to cook elaborate dinner recipes and other times you’re in need of something quick. This recipe is perfect for those “I need something speedy” moments! Here’s why it’s a favorite of mine:
– You might already have all the ingredients. If you’re like me and frequently stock up on black beans, tortillas, cheese, and Greek yogurt, you can whip up the entire dish.
– It’s super quick. It really doesn’t take long, especially if you enlist someone to prepare the sauce while you handle the tortillas. (Don’t hesitate to delegate to a partner, friend, or child.)
– It’s somewhat healthy. It’s vegetarian, centered around beans for added protein and fiber, with a small amount of cheese. The sauce combines Greek yogurt and mayo for a lighter touch.
How To Create Crunchy Black Bean Tacos
This method is so swift! Here’s what to do:
1. Mix together the spicy ranch. It just takes a minute or two.
2. Heat the beans. Sauté garlic in olive oil for 30 seconds, then incorporate the beans, spices, hot sauce, and salt for about 2 minutes.
3. Build your tacos. Place cheese, beans, salsa, lettuce, and more cheese on one half of each tortilla, then fold over.
4. Toast. Fry 4 tacos at a time in olive oil until golden, about 1 to 2 minutes per side.
Pro Tip: If a taco opens up when it first touches the pan, don’t fret! Once you flip it, the melting cheese will seal it back together.
What To Pair With Black Bean Tacos
To round out your meal, if I’m short on time I simply serve raw veggies on the side: bell pepper strips and carrot sticks, which pair perfectly with the ranch. If you have more time, consider making one of the following:
Storage And Prep-Ahead Suggestions
These crunchy black bean tacos taste best fresh, but the leftovers keep quite well! You can refrigerate them for up to 3 days and reheat in a dry skillet or air fryer to restore their crispy texture.
To get ahead, prepare the bean filling and mix the spicy ranch a few days before and store them separately in the fridge. Put the tacos together and cook them when you’re ready to eat.
Dietary Information
This recipe for crunchy black bean tacos is vegetarian and gluten-free, using corn tortillas. You can also make it vegan by using plant-based shredded cheese.
Crunchy Black Bean Tacos (So Quick!)
These crunchy black bean tacos are a weeknight meal that’s ready in just 20 minutes! Seasoned black beans, gooey cheese, and vegetables are wrapped in tortillas and toasted in a skillet until golden brown. Enjoy them with my delicious spicy ranch dip!
Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 tacos
Category: Dinner
Method: Stovetop
Cuisine: Tex Mex
Diet: Gluten Free, Mediterranean Diet, Vegetarian
Ingredients
For the tacos
– 3 tablespoons olive oil, divided
– 15-ounce can black beans, drained (or 1 ½ cups cooked black beans)
– 1 garlic clove, minced
– 1 teaspoon each cumin and smoked paprika
– ½ teaspoon hot sauce (optional; I prefer Cholula)
– ½ teaspoon kosher salt
– 1 ½ cups shredded Mexican blend or cheddar cheese
– 1 cup mild salsa (or finely diced cherry tomatoes)
– 1 cup iceberg or romaine lettuce, shredded
– 8 flour or corn tortillas (corn for gluten-free)
– Chopped fresh cilantro, for garnish
For the spicy ranch (optional)
– ½ cup Greek yogurt or sour cream
– ⅓ cup mayonnaise
– 1 teaspoon apple cider vinegar
– ½ teaspoon each garlic powder, onion powder, and dried dill
– ¼ teaspoon kosher salt
– 1 ½ tablespoons hot sauce (I like Cholula; omit if cooking for kids)
Instructions
1. Prepare the spicy ranch