These Crispy Black Bean Tacos taste so rich and delicious that it’s hard to believe they are also nutritious and low in fat and calories. Serve these tacos with an array of beautiful toppings—we favor avocados, tomatoes, green onions, and radishes.
Crispy Black Bean Tacos
2 cups black beans, rinsed, picked over, and soaked overnight
8 cups water
1 tablespoon sea salt
1/4 cup grapeseed oil
1/2 cup chopped yellow onion
12 (6–inch) corn tortillas
2 avocados, halved, pitted, peeled, and sliced
2 cups chopped tomatoes
1/2 cup chopped green onions, white and green parts
1/2 cup sliced radishes
2 jalapeño peppers, seeded and sliced
1/2 cup chopped fresh cilantro leaves
- Drain the beans, rinse, and transfer to a large pot. Add the water and salt. Bring to a boil, decrease the heat, and simmer, covered, until the beans are soft, about 1½ hours. Drain and set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until golden brown, about 7 minutes. Add the beans and, with a masher, mash the beans while they are cooking, until they become a rough puree, about 10 minutes. Set aside.
- Put the tortillas on a plate and brush both sides of each of them with the remaining 2 tablespoons of the oil. Heat a skillet over medium heat and fry the tortillas, flipping once, until both sides are crisp, but still fairly soft, 1 or 2 minutes per side. Fold the tortillas into taco shapes and set aside.
- To serve, fill the tacos with the black bean mixture and serve with the avocados, tomatoes, green onions, radishes, jalapeño peppers, and cilantro.
- Add More Toppings. In addition to or instead of avocados, tomatoes, green onions, and radishes, try chopped cabbage, sautéed greens, guacamole, and salsa for healthy toppings.
- Crispy Pinto Bean Tacos. Swap or add pinto beans for an interesting twist.
- Black Bean Taco Salad. Forget the taco shells! Mix the taco bean filling with all the toppings for a delicious black bean salad.
If you are craving these tacos but didn’t soak your beans ahead of time, substitute dry beans with canned beans. Search for BPA-free canned bean brands. A quick Google search will provide lists of companies that offer BPA-free cans.
Cooked beans can be frozen for up to six months. Make a big batch, place in glass jars, and store them in your freezer. All you have to do is thaw them overnight in the fridge before reheating.