Crispy Baked Black Bean Tacos
337kcal
Ingredients
- 1 tablespoon olive oil plus more oil for frying
- 3 cloves of garlic minced
- 800 g tinned black beans drained and lightly rinsed
- 2 tablespoon tomato paste
- 1 tablespoon chipotle paste
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 100 g shredded mozzarella
- 8 mini tortilla wraps
Method
- Heat the oil in your frying pan and add the minced garlic. Sauté for 2-3 minutes.1 tbsp olive oil, 3 cloves of garlic
- Add the tomato paste and chipotle paste and cook into the garlic mixture for a minute or two until the pastes have deepened in colour and turned fragrant.2 tbsp tomato paste, 1 tbsp chipotle paste
- Add the drained black beans and the spices. Stir the combine the mixture and leave the beans to cook for 4-5 minutes.800 g tinned black beans, 1 tsp smoked paprika, 0.5 tsp cumin, 1 tsp dried oregano, 0.5 tsp onion powder, 0.5 tsp cayenne pepper
- Use a potato masher or fork to mash about ⅔’s of the black beans.
- Spread the black bean mixture over one-half of each tortilla, then sprinkle over the cheese and fold the tortilla in half to make a taco.8 mini tortilla wraps, 100 g shredded mozzarella
- Fry the tacos for ~2 minutes on each side, or until the tacos are golden and crispy.
Nutrition
Serving1gCalories337kcalCarbohydrates50gProtein12gFat10gSaturated Fat3gPolyunsaturated Fat7gCholesterol8mgSodium443mgFiber5gSugar1g
Notes
As you're cooking the black bean mixture, you want a little liquid present to avoid the beans turning claggy. I lightly rinse the beans, and then whatever liquid is left clinging to the beans goes into the pan - this always works fine, but if you think your beans look too dry, add a tablespoon or two of water while they're cooking.
Avoid using too much oil when frying the tacos - you don't want them turning greasy, but equally, frying them instead of toasting them does make a big difference to how the tacos turn out. Enough oil to just coat the very bottom of the pan should do, and don't add the tacos until the oil is hot. Fry in batches.
Storage and Reheating
Tacos are definitely better when served fresh, but if you find yourself with leftovers, here's how to store and reheat them:- Black Bean Mixture: Store any leftover black bean mixture in an airtight container in the refrigerator for up to 3 days. When you're ready to use it, give it a quick stir and reheat in a saucepan over medium heat, adding a splash of water if needed to retain its moisture.
- Tacos: If you've got more tacos than you can eat, place them in an airtight container, separating layers with parchment paper to prevent sticking. They'll stay fresh in the refrigerator for up to 2 days. For reheating, pop them in a preheated oven at 350°F (175°C) for about 10 minutes or until they're crispy again, or reheat in the air fryer for 5 minutes.