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Crispy Black Bean Tacos

Crispy Black Bean Tacos.jpg


- 1 (14-ounce) can of black beans, rinsed and drained
- 1/4 cup of your favorite salsa
- 1 tablespoon taco seasoning
- 6–8 small flour tortillas
- 1/4 – 1/2 cup olive oil or butter for frying


Cilantro Lime Sauce:

- 1/4 cup avocado oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 cup sour cream (sub avocado to keep it dairy free / vegan)


1. Blend all ingredients in the cilantro lime sauce until smooth-ish. Set aside.

2. In a food processor or chopper, blend the beans, salsa, and taco seasoning. Transfer to a skillet with a drizzle of oil and cook it up long enough to soften the flavors of the garlic and / or onions in the salsa. About 5 minutes is fine.

3. Spread a few tablespoons of black bean filling into a flour tortilla. Fold in half. Repeat until the filling is used up (about 6-8 tacos).

4. Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You’re welcome.


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