Crispy tortillas, seasoned black beans, and bright toppings — meatless tacos that even carnivores finish first.
Ingredients (serves 4)
- 2 cans black beans, drained and rinsed
- 8 corn or flour tortillas
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 garlic cloves, minced
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- Shredded cabbage, salsa, avocado, cilantro
- Oil, salt
Instructions
- Sauté garlic in oil; add beans and spices. Mash lightly; cook until thick, 5–7 minutes. Season with salt.
- Mix sour cream with lime juice and a pinch of salt for crema.
- Warm tortillas in a skillet until lightly crisp; fill with beans; fold and crisp both sides if you like crunchy tacos.
- Top with cabbage, salsa, avocado, cilantro, and crema.
Make ahead
Bean filling keeps 4 days refrigerated — great for taco night leftovers.