These delicious crispy black beans taco are loaded with flavours and gooey cheese. Easy Tex-Mex dish for a mid-week dinner. Vegetarian.
Recipe
Serves: 2 | Time: 20-30 min
Ingredients
- 1 tbsp of olive oil
- 1 onion
- Salt
- 1 can of black beans (465g | 16oz)
- 3 tsp of chipotle tabasco
- 6 small tortilla wraps
- 80 to 100g of shredded cheese (gouda or other cheese with good melt point)
Method
- Pre-heat your pan on medium heat with 1 tbsp of olive oil.
- Finely chop the onion.
- Add the chopped onion to the pan and sauté with a pinch of salt for about 5min, or until translucent.
- Add 1/2 tsp of cumin powder, 1/2 tsp of garlic powder and 1/2 tsp of onion powder.
- Drain the beans, rinse, add to the pan and mix.
- Add 3 tsp of chipotle tabasco.
- Mix well, mashing the bean with the back of your spoon or spatula.
- Shred about 100g of gouda cheese (or other melty cheese).
- Cover each half of the tortillas with about 1 heaping tbsp of the bean mixture and top with cheese. Distribute the beans and cheese evenly across all tortillas.
- Fold in half and pan fry on medium high heat for about 3min per side, or until golden brown.
- Serve immediately.
Substitutions
I highlight here possible substitutions to adapt the tacos to your preferences, diet and ingredients available to you.
Substitutions:
| Recipe components | Possible substitutions* |
| Black beans | Any canned beans or legumes |
| Gouda | Any hard cheese with a good melt point (Swiss cheese, comté, gruyère, etc.) |
| To serve | A squeeze of lime Sour cream Coriander crema Hot sauce Salsa Coleslaw |
The Global Homecook 