Crispy Black Bean Tacos with Scallion Lime Sauce

Stuffed with a creamy smashed black bean filling and lots of cheese, these crispy black bean tacos are amazing paired with a flavorful scallion lime sauce for dipping.

5 from 1 vote

Crispy Black Bean Tacos with Scallion Lime Sauce

Stuffed with a creamy smashed black bean filling and lots of cheese, these crispy black bean tacos are amazing paired with a flavorful scallion lime sauce for dipping.

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 400kcal

Ingredients

Scallion Lime Sauce

1 cup thinly-sliced scallions
1/4 cup freshly-squeezed lime juice
1 medium clove garlic, minced
1/4 cup sour cream
1 tablespoon honey or agave nectar
Salt and pepper to taste

Crispy Black Bean Tacos

1 can (15 oz) black beans, drained and rinsed
2 tablespoons minced chipotle in adobo sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
8 (6-inch) corn or flour tortillas, warmed
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
2-4 tablespoons vegetable oil
Additional sliced scallion and lime wedges for serving

Instructions

Scallion Lime Sauce

Place all sauce ingredients in a food processor or blender and process until smooth. Season sauce with salt and pepper to taste and refrigerate until ready to use.

Crispy Black Bean Tacos

Place black beans in a large bowl and mash well with a potato masher or fork. Fold in chipotle, garlic, chili powder, cumin, and salt and pepper to taste until combined.
Divide black bean mixture between tortillas and top beans with cheeses. Fold tortillas over to form a taco.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add a few tacos to pan and cook 2-4 minutes on each side until tacos are crispy and golden brown. Repeat cooking with remaining tacos, adding additional oil to pan as needed.
Serve tacos with dipping sauce and additional scallion and lime wedges squeezed over top. Enjoy!

Notes

Storing Instructions

Store tacos and sauce separately in refrigerator up to 6 days.

Nutrition