Crispy Chipotle Black Bean Tacos
Crispy Chipotle Black Bean Tacos are ready in just 30 minutes. Easy to make and packed with protein and fiber, they'll be a weeknight favorite.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Entree
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 3
Large skillet
Large baking sheet
- 2 Tbsp. extra-virgin olive oil, divided
- 3/4 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)
- 2 garlic cloves, minced
- 3/4 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 (15-oz.) can black beans, drained but not rinsed
- 1/4 cup vegetable broth
- 2 Tbsp. finely chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- 1/2 tsp. kosher salt
- 4 to 5 oz. shredded Mexican Blend cheese
- 6 corn tortillas
- Suggested toppings: Greek yogurt or sour cream, sliced avocado, pickled red onions, and/or extra chopped cilantro.
Preheat oven to 425ºF. Brush a large rimmed baking sheet with 1 Tbsp. of the olive oil.
Heat remaining 1 Tbsp. olive oil in a large skillet over medium. Add bell pepper and onion; cook 5 to 6 minutes, until soft. Add garlic, adobo sauce, chili powder, and cumin; cook 2 more minutes, until aromatic.
Add black beans and broth. Use a potato masher or the back of wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens. Stir in cilantro, lime juice, and salt.
Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds, until tortillas are warm and pliable. Arrange tortillas on prepared baking sheet. Sprinkle half of the tortilla with a little cheese, followed by a spoonful of the black bean mixture. Top with another light sprinkle of cheese, and fold over tortilla; press to adhere. Repeat with remaining tortillas.
Bake for 10 to 12 minutes, until the cheese is melty and tortillas are slightly crisp. Let stand for 2 minutes before transferring tacos to a platter and garnishing with toppings of choice.
- STORE: Transfer the tacos to an airtight container and refrigerate for up to 4 days.
- REHEAT: These tacos rewarm best in the oven, which helps re-establish their crisp. Place the tacos on a baking sheet and rewarm at 400ºF for about 10 minutes.
Serving: 2tacos | Calories: 408kcal | Carbohydrates: 48g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Sodium: 979mg | Fiber: 12g | Sugar: 5g