crispy black bean tacos (vegetarian)

By Ambitious Kitchen · 35 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line one or two large baking sheets with parchment paper.
2. Warm the olive oil in a medium skillet over medium heat. Add the onion and bell pepper and cook 3 to 5 minutes until soft. Add the garlic, chili powder, cumin, oregano and paprika and cook 1 more minute until fragrant. Take off the heat.
3. In a food processor, add 1 cup of the black beans, the cooked vegetables and the salt. Pulse on high for 30 seconds until the beans are combined and the vegetables are small but still slightly chunky, scraping down the sides as needed. Add the cilantro and salsa and pulse 15 seconds until just combined. Stir in the remaining whole beans.
4. Brush each tortilla lightly with 1 teaspoon of olive oil, or spray one side with nonstick spray, and place oil side down on the baking sheet.
5. Spread 2 to 3 tablespoons of the filling on one half of each tortilla, top with 2 to 3 tablespoons of cheese, and fold and press the edges shut to make a taco. Repeat with the remaining tortillas, filling and cheese.
6. Bake 15 to 20 minutes until crispy and slightly golden in places.
7. Let the tacos cool for 5 to 10 minutes before serving.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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GarlicOnionCheeseBell pepperSour creamCheddar cheeseTortillaBlack bean