Description
These Crispy Black Bean Tacos with Cilantro Lime Sauce are a delicious and satisfying vegetarian option for taco night. Crispy corn tortillas filled with a flavorful black bean and corn mixture, topped with melted cheese, and served with a zesty cilantro lime sauce.
Ingredients
Scale
For the Black Bean Filling:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup canned corn, drained
- 1/2 cup diced red onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembling Tacos:
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 8 small corn tortillas
- 2 tablespoons vegetable oil
For Cilantro Lime Sauce:
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Salt to taste
- Lime wedges for serving
Instructions
- Prepare the Black Bean Filling: Mash half of the black beans lightly with a fork, then stir in the remaining beans, corn, red onion, cumin, smoked paprika, chili powder, salt, and pepper.
- Assemble the Tacos: Place a tortilla on a flat surface, add cheese on one half, spoon black bean mixture, top with more cheese, fold to close. Repeat with remaining tortillas.
- Cook the Tacos: Heat vegetable oil in a skillet, cook tacos for 2-3 minutes per side until golden and crispy.
- Make the Cilantro Lime Sauce: Mix Greek yogurt, cilantro, lime juice, lime zest, and salt until smooth.
- Serve: Serve hot tacos with cilantro lime sauce and lime wedges.
Notes
- Add diced jalapeños for extra spice.
- Flour tortillas can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 30mg
