Description
These Crispy Chipotle Black Bean Tacos are a flavorful and satisfying meal, featuring a spicy black bean filling and melted cheese, all wrapped in crispy corn tortillas. Perfect for a quick and delicious weeknight dinner.
Ingredients
Units
Scale
Main Fillling:
- 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
Additional Ingredients:
- 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
Instructions
- Preheat the Oven: Preheat the oven to 425ºF and brush a large rimmed baking sheet with 1 Tbsp. of olive oil.
- Sauté Vegetables: In a large skillet over medium heat, sauté bell pepper and onion until soft. Add garlic, adobo sauce, chili powder, and cumin, cook until aromatic.
- Prepare Bean Mixture: Add black beans and broth. Mash half of the black beans, simmer until thickened. Stir in cilantro, lime juice, and salt.
- Assemble Tacos: Warm tortillas in the microwave, fill with cheese and bean mixture, fold over, and place on the baking sheet.
- Bake: Bake for 10-12 minutes until cheese is melted and tortillas are crisp.
- Serve: Let stand for 2 minutes, transfer to a platter, and garnish with toppings.
Notes
- Store the tacos in an airtight container in the refrigerator for up to 4 days.
- For reheating, place the tacos on a baking sheet in a 400ºF oven for about 10 minutes.
Nutrition
- Serving Size: 2 tacos
- Calories: 408 kcal
- Sugar: 5g
- Sodium: 979mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 25mg
