Much thanks to Chassie at CB&J for inspiring me to make these tacos. I’ve heard of black bean tacos before, but never thought about making them. I love making all sorts of different tacos. In fact, I once made tacos every day of the week – filet mignon tacos, mushroom tacos, ham chipotle ranch tacos, chicken tacos, baby back ribs tacos, even leftover chopped hamburger tacos!
Be sure to check out Chassie’s black bean tacos post, it has some great pictures and a detailed recipe. I didn’t have all the same ingredients on hand so I improvised a little. That’s the name of the game folks, make do with the ingredients you have. Let’s get started.
Ingredients
- black beans – from a can or leftovers in your fridge
- lettuce, carrot, green onion and cilantro
- cheese – feta, cheddar, or your favorite
- corn tortillas
- olive oil
- salt (sea salt for texture)
- glass of red wine for consumption while cooking
The Process
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Mash the black beans with a fork, spoon, or other blunt object |
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I didn’t have cole slaw mix as Chassie’s recipe calls for. That clearly would have been better. Instead I mixed together some iceburg lettuce, shredded carrots, green onion, and cilantro, drizzled with olive oil, pepper and lime. |
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Start with olive oil in a hot pan. Add the tortilla, black beans, and the cheese of your choice. Cook over med-high heat and watch your tortilla fry to a crisp. It might take a couple times to get this just right, but you want a crispy, but not burnt tortilla. |
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Sprinkle sea salt on the outside of your tacos. The salt adheres well to the oily tortilla, and this really adds a signature flavor that really adds a signature finish to this unique taco. |
Final Result
Voila! I present you with three delicious tacos served with a side of cucumber salad and black beans and rice topped with feta cheese. This is a new permanent recipe for me, and I’ve made this dish many times now for lunch and dinner. It’s a quick, easy, filling, and healthy meal with no meat required!
