crunchy black bean tacos

Crunchy Black Bean Tacos.

  • Yield: 10-12 tacos


  • 2 cans black beans, drained (I don’t rinse mine, since I get a kind that only has beans, water, and salt)
  • 1/4-1/2 cup onion, minced (red is suggested, but I only had a yellow onion)
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • juice from 1/2 lime
  • 2-4 Tablespoons cilantro, chopped
  • 6 oz pepperjack cheese, grated (or cheddar, or Monterey jack – whatever you like!)
  • 10-12 corn tortillas (mine were 6″)
  • olive oil, for cooking
  • optional for serving: avocado (or guacamole), salsa, and sour cream


  1. Mix beans with onion, garlic, jalapeño, cumin, paprika, lime juice, and cilantro. Season with salt and pepper and lightly mash the beans with a fork as you mix it together. (I don’t usually love raw onion but this mixture tastes surprisingly delicious on its own!)
  2. Heat a skillet over medium-high heat with a splash of olive oil. Add 1-3 corn tortillas and let them start to warm up. Sprinkle cheese on half of each tortilla and top with a scoop (about 1/4 cup) of beans. Fold each tortilla in half and press it gently. Let them brown for about 3 minutes before flipping them (toward the fold to minimize spillage!) to brown for about 3 minutes on the other side.


The black bean mixture can be made ahead of time and kept in the fridge for a few days for on-demand tacos!

Recipe adapted from Pretty Plain Janes, via Endless Simmer, from Macheesmo blogger Nick Evans’ book Love Your Leftovers