Introduction

Crispy Black Bean Tacos with Cilantro Lime Sauce are a delicious and satisfying plant-based meal that’s perfect for any day of the week. These tacos combine a flavorful black bean filling with a tangy, creamy sauce that brightens every bite. Easy to make and full of texture, they’re sure to become a favorite in your kitchen.

A white oval plate holds five folded quesadillas stacked slightly overlapping in two rows. Each quesadilla has two crispy, golden-brown outer layers with a slightly charred texture, and a dark, rich filling layer visible at the open edges, sprinkled lightly with chopped green herbs. Two lime wedges rest on the plate's side. Around the plate, there are scattered triangle tortilla chips and some more chopped herbs. A small glass jar with pale green sauce and a spoon sits near the top left, and a crumpled blue cloth napkin is by the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14-ounce) can black beans, rinsed and drained

1/4 cup your favorite salsa

1 tablespoon taco seasoning

6-8 small flour tortillas

1/4 to 1/2 cup olive oil or butter for frying

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 (or avocado for a dairy-free/vegan option)

Instructions

Make the sauce: In a blender or food processor, combine avocado oil, water, green onions, cilantro, garlic, salt, lime juice, and sour cream (or avocado). Blend until smooth to slightly chunky. Set aside.

Make the filling: In a food processor or chopper, blend the black beans, salsa, and taco seasoning until combined but still slightly chunky. Transfer to a skillet with a drizzle of oil and cook over medium heat for about 5 minutes to meld flavors and soften garlic and onions.

Fill the tacos: Spoon a few tablespoons of the black bean filling onto each flour tortilla and fold in half. Repeat until all filling is used, making about 6-8 tacos.

Cook the tacos: Heat olive oil or butter in a skillet over medium heat. Fry the folded tacos until both sides are crispy and golden brown, about 2-3 minutes per side.

Serve: Dip the crispy tacos into the cilantro lime sauce and enjoy with chips, salsa, or your favorite sides.

Tips & Variations

Use avocado instead of sour cream in the sauce for a creamy vegan alternative.

Add diced jalapeño to the salsa for extra heat if you like spicy tacos.

Try corn tortillas for a gluten-free option, but be gentle when folding to avoid breaking.

For added texture, sprinkle the filling with chopped radishes or shredded lettuce before folding.

Storage

Store leftover black bean filling and cilantro lime sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the filling gently in a skillet over low heat before assembling tacos. Cooked crispy tacos are best eaten fresh but can be kept in the fridge for 1 day; re-crisp in a hot skillet before serving.

FAQs

Can I make the black bean filling ahead of time?

Yes, the filling can be made a day ahead and refrigerated. Reheat slowly in a skillet before filling the tortillas to retain flavor and texture.

How can I make this recipe vegan?

Simply substitute the sour cream for mashed avocado or a plant-based sour cream alternative to keep the sauce creamy and vegan-friendly.