Crispy Black Bean Tacos with Cilantro Lime Sauce Recipe
These Crispy Black Bean Tacos with Cilantro Lime Sauce offer a deliciously satisfying vegetarian meal. Black beans blended with salsa and taco seasoning create a flavorful filling, folded into flour tortillas and pan-fried until golden and crispy. Paired with a zesty, creamy cilantro lime sauce, these tacos are perfect for a quick weeknight dinner that feels indulgent yet wholesome.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 tacos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the Black Bean Filling
- 1 (14-ounce) can black beans, rinsed and drained
- 1/4 cup your favorite salsa
- 1 tablespoon taco seasoning
- 1/4 cup avocado oil (for cooking filling)
For the Cilantro Lime Sauce
- 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 (substitute avocado for dairy-free/vegan option)
- 1/4 cup water
For Assembling and Cooking
- 6–8 small flour tortillas
- 1/4 to 1/2 cup olive oil or butter for frying
Instructions
- Make the Cilantro Lime Sauce: Combine chopped green onions, cilantro leaves, garlic cloves, salt, lime juice, sour cream (or avocado for vegan option), and water in a blender or food processor. Blend until the sauce is smooth but still has some texture. Set the sauce aside to let the flavors meld.
- Prepare the Black Bean Filling: In a food processor or chopper, blend the rinsed black beans, salsa, and taco seasoning until coarsely combined. Transfer this mixture to a skillet and add a drizzle of avocado oil. Cook over medium heat for about 5 minutes, stirring occasionally, to soften the flavors and warm the filling through.
- Assemble the Tacos: Spoon a few tablespoons of the warm black bean filling onto the center of a flour tortilla. Fold the tortilla in half gently to encase the filling. Repeat with the remaining tortillas and filling, making approximately 6-8 tacos.
- Fry the Tacos: Heat 1/4 to 1/2 cup of olive oil or butter in a skillet over medium heat. Once hot, carefully place the folded tacos seam-side down in the pan. Fry them until each side is golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- Serve: Serve the crispy black bean tacos hot with generous dips of cilantro lime sauce. Complement the meal with chips, extra salsa, and a refreshing beverage like a margarita for a complete delightful experience.
Notes
- For a vegan or dairy-free option, substitute sour cream with mashed avocado in the cilantro lime sauce.
- Adjust the amount of oil or butter used for frying to control crispiness and fat content.
- You can use corn tortillas for a gluten-free option, though they may be more delicate during frying.
- Leftover filling can be refrigerated for up to 3 days and used in wraps or salads.
- To spice up the filling, add some diced jalapeños to the black bean mixture before cooking.
Keywords: black bean tacos, cilantro lime sauce, vegetarian tacos, crispy tacos, Mexican recipe, quick dinner, meatless tacos
