comment icon 281 more comments Well HELLO there, little black bean crispies! I will keep it quick so you can get to frying these up but mostly, FYI, bottom line, these are so-super-yummy. Also, pro-tip, you can call them crispy black bean tacos if you want – it’s technically what they are – but it’s a little more fun to call them black bean crispies which is what we’ve lovingly come to refer to them in our house.
In This Post: Everything You Need For These Tacos
What’s In These Black Bean Tacos
Aside from the obvious reasons (golden crispy tortilla, super-satisfying black bean filling, brought together with a cool and creamy dipping sauce, gahh), this is one of my all-time favorite easy recipes because, well, it’s EASY. Like, stupid easy. Doesn’t get any easier than this:
Tortillas Black Beans Salsa Taco Seasoning
That’s it! And if you want to be extra, a creamy cilantro lime sauce for dipping. Remember when we said the SOS recipes were not pretentious? And how we actually really celebrate short, low-key ingredient lists? That moment is now.
Can I Put Extras In My Black Bean Tacos?
Of course, you have options if you want to go above and beyond! Would a handful of delicious Mexican cheese tucked into that little black bean crispy be real nice? Yes, it would. As would some fajita veggies. As would some roasted chicken. And yes, if you want to make a cilantro lime dipping sauce, it is very doable and I included the directions for you and it will take you all of five minutes. But if you’re short on… everything (and believe me, I pretty much LIVE in that house), I pinky promise that you can skip the add-ins. Black bean filling is super satisfying as-is, and it’s how I always eat these! Just plain. Pro-tip: if time is tight, in place of the cilantro lime sauce, you can just mix some additional taco seasoning in with a little bowl of sour cream, and voilà. You have “seasoned sour cream” which, at least in my house, always goes over VERY well with the family dinner crowd.
How To Freeze These Black Bean Tacos
I have one more piece of good news that I would like to shout from the rooftops which is that YOU CAN FREEZE THESE! One of my best black bean taco decisions ever was making a double batch, folding the black bean mixture in tortillas, and sticking a few of them into a bag in the freezer – and look at that! Fry those babies up when you’re ready to eat them, and you have a quick and easy lunch, dinner, or – yes – even a snack. This is the life I want to live.
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Source notes: I saw the idea for this recipe from a community member recipe on Tasty – thanks, Mitch and Justine Chapman, wherever you are in the world! ♡ What a fun idea. And the cilantro lime sauce is borrowed from one of my favorite ever shrimp taco recipes because I look for excuses to re-make that sauce whenever possible.
Time To Show You Off!
More Vegetarian Taco Recipes
Brussels Sprouts Tacos (So savory, so satisfying!) Buffalo Cauliflower Tacos with Avocado Crema (Big flavor in little cauli bites) Walnut Chorizo Tacos with Pineapple Salsa (Made with the best cauliflower walnut “meat” filling) Vegan Crunchwrap Supreme (WHOA…just…WHOA.)
4.9 from 128 reviews
1 (14-ounce) can of black beans, rinsed and drained 1/4 cup of your favorite salsa 1 tablespoon taco seasoning 6–8 small flour tortillas 1/4 – 1/2 cup olive oil or butter for frying
Cilantro Lime Sauce:
1/4 cup avocado oil 1/4 cup water 1/2 cup chopped green onions 1/2 cup cilantro leaves 2 cloves garlic 1/2 teaspoon salt juice of 2 limes 1/2 cup sour cream (sub avocado to keep it dairy free / vegan)
Same goes for the salsa – since there are so few ingredients, the brands you use really impact the end result in terms of flavor. My FAVORITE salsa is called Mateo’s – I can eat so much of this salsa (like, an unadvisable about), plus it’s great in recipes like this one. I like the medium one. I also really love all the Frontera salsas, which they sell at ALDI!
