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A hand reaching in to grab a crispy black bean taco from a plate.
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Crispy Black Bean Tacos

These crispy black bean tacos are packed with flavor and paired with a creamy chipotle yogurt sauce for the perfect family-friendly meal. The recipe uses pantry staples, is ready in under 45 minutes, and can easily be made vegetarian, vegan, or dairy-free with simple swaps.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 261kcal

Ingredients

Black Beans

  • drizzle olive oil
  • 1 roma tomato diced
  • 1 jalapeno diced
  • ¼ cup red onion diced
  • 1 tablespoon taco seasoning
  • 1 handful fresh cilantro
  • 1 14.5 ounce can black beans drained or 1 ½ cups cooked
  • Salt and black pepper to taste

Tacos

  • 8 corn tortillas taco size
  • 1 cup shredded cheese
  • 2-4 tablespoons coconut oil for cooking

Chipotle Yogurt Sauce

  • ½-1 teaspoon chipotle chili powder depending on level of spice you prefer
  • 1 cup Greek yogurt
  • Juice of one lime
  • Salt and black pepper to taste

Instructions

Make Sauce

  • Combine yogurt, lime juice, and chipotle chili powder in a bowl. Mix well and add salt and pepper to taste.
    ½-1 teaspoon chipotle chili powder, 1 cup Greek yogurt, Juice of one lime, Salt and black pepper

Cook Black Beans

  • Heat olive oil in a pan over medium high heat. Add tomatoes, onions, and jalapeno. Cook until softened. Add beans, taco seasoning, and cilantro to a food processor. Pulse a few times to mix and mash beans. Add bean mixture to veggies in the pot. Taste and add salt and pepper as needed.
    drizzle olive oil, 1 roma tomato, 1 jalapeno, ¼ cup red onion, 1 tablespoon taco seasoning, 1 handful fresh cilantro, 1 14.5 ounce can black beans, Salt and black pepper

Make Tacos

  • Lay out corn tortillas on a flat surface. Evenly divide bean mixture between tortillas and spread it out to cover top. Sprinkle with cheese if you’re using it on one half. Fold tortillas in half.
    8 corn tortillas, 1 cup shredded cheese
  • Heat 2 tablespoons of coconut oil in skillet over medium-high heat. Add folded tacos and cook on each side until browned and crispy. Remove and drain on a paper towel.
    2-4 tablespoons coconut oil for cooking
  • Serve up tacos with chipotle yogurt sauce for dipping!

Notes

    • Flour tortillas work too. If you prefer flour tortillas, feel free to substitute them. Just keep in mind that they’ll give you more of a quesadilla vibe than a traditional taco. They won’t get quite as crispy as corn tortillas, but they’ll still be delicious and soft. 
    • Choose how thick you want the sauce. Adding a splash of water to the chipotle yogurt sauce can help you thin it out to a desired consistency. Start with a teaspoon at a time until you reach the thickness you want. 
    • Be gentle with the corn tortillas. I prefer to wait to fold the tortilla over after they've started to warm up a bit in the pan. Corn tortillas can be a bit fragile when folding, so it's best to warm them up a bit before folding so you don't have to worry about cracks or breaks.
    • Use a cookie scoop for easy portioning. Use a cookie scoop to portion out the black bean mixture onto each tortilla to keep things easy. It ensures you get an even amount of filling in every taco, which makes folding and cooking a breeze.
    • Crisp up leftovers in the oven. If you have any leftover tacos (if they last that long!), pop them in the oven at 350°F for about 10 minutes to crisp them back up. They’ll be almost as good as fresh, and the filling will heat through perfectly.

Nutrition

Calories: 261kcal | Carbohydrates: 51g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0mg | Sodium: 28mg | Potassium: 558mg | Fiber: 11g | Sugar: 16g