Crispy Black Bean Tacos (So Fast!)
These crispy black bean tacos are a weeknight dinner that comes together in 20 minutes! Spiced black beans, melty cheese, and veggies are folded into tortillas and toasted in a skillet until golden. Dip them into my creamy spicy ranch!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Gluten Free, Mediterranean Diet, Vegetarian
Ingredients
Scale
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 like Cholula)
- ½ teaspoon kosher salt
- 1 ½ cups shredded Mexican blend or cheddar cheese
- 1 cup mild salsa (or finely chopped 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 you’re cooking for kids)
Instructions
- Make the spicy ranch: In a medium bowl, mix together the Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, dill, kosher salt, and hot sauce.
- Cook the beans: In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and cook for 30 seconds, stirring often, until fragrant. Add the drained beans, cumin, smoked paprika, hot sauce, and kosher salt. Cook for about 2 minutes, until warmed through.
- Assemble the tacos: Place all 8 tortillas on a counter. On the bottom half of each tortilla, layer 2 tablespoons shredded cheese, 3 tablespoons of the bean mixture, 1 tablespoon salsa or 2 tablespoons chopped tomatoes, a handful of shredded lettuce, and another 1 tablespoon shredded cheese. Fold each tortilla over into a half circle.
- Toast the tacos: In a large skillet, heat 1 tablespoon of the olive oil over medium heat, then add 4 tacos. Don’t worry if the tortillas flip open at first; they’ll stay together once flipped. Cook for 1 to 2 minutes per side, until toasted and light golden brown. Repeat with the remaining olive oil and tacos.
- Serve: Drizzle the tacos with the spicy ranch or serve it on the side as a dipping sauce, and sprinkle with chopped cilantro if desired.