Mashing part of the beans helps them stay in the tortilla while the outside crisps. Cook the tacos in batches and keep the finished ones on a rack so the bottoms do not steam.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 8 small corn tortillas
- 1 cup shredded Monterey Jack or cheddar
- 1 avocado, sliced
- 1 cup shredded lettuce
- Salsa and lime wedges
- Salt, to taste
How to make it
- Mash about one-third of the beans with a fork. Leave the rest whole.
- Heat the oil in a skillet over medium heat. Cook the beans with cumin, paprika, and a pinch of salt for 3 minutes.
- Warm the tortillas so they bend. Fill one half of each with beans and a little cheese.
- Fold and cook in a lightly oiled skillet for 2 to 3 minutes per side, until crisp and the cheese has melted.
- Serve with avocado, lettuce, salsa, and lime.
Do not overfill the tortillas. Keep cooked tacos warm on a rack in a 200°F (95°C) oven.
Substitutions
- Pinto beans can replace black beans.
- Flour tortillas work if you wipe out extra oil so they crisp instead of fry hard.
- Jack cheese can be left out. The tacos will not bind quite as well, so mash a few more beans.
Storage
The bean filling keeps for 4 days in the refrigerator. Crisp the tortillas when you eat them. Avocado should be cut at serving time.
Pan and tools
- A skillet for the beans and a second pass for crisping the tortillas
- A spatula
- Tongs
What to prep first
Drain and rinse the beans, and slice the avocado, before you heat the pan. The tacos cook quickly once the tortillas are in the skillet.
What to serve with it
The filling is the meal. Add salsa, lime, and shredded lettuce at the table. Rice on the side is optional if two tacos are not enough.
Leftovers for lunch
Store the bean filling, not the crisped tortillas. Warm the beans and fold fresh tortillas the next day so the shells stay crisp.
If it goes wrong
Soggy tortillas were overcrowded or filled too full. Cook one or two at a time and use a thin layer of beans and cheese. If the beans taste flat, they need salt and a squeeze of lime, not more cumin.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
Open meal planner →