Crispy Black Bean Tacos with Cilantro Lime Sauce

Name: Crispy Black Bean Tacos with Cilantro Lime Sauce
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g canned black beans; 65 g salsa; 8 g taco seasoning; 8 ea small flour tortillas; 60 ml olive oil; 60 ml avocado oil; 4 ea green onions; 15 g cilantro leaves; 2 ea garlic cloves; 3 g salt; 2 ea limes; 120 g sour cream

Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com

These vegetarian tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings all tucked into a golden crispy tortilla and served alongside a cool and creamy cilantro lime sauce. YUM!

Serves 4 25 min 10.3g proteinKid-friendly

VegetarianLegumesMexican

Ingredients

canned black beans — rinsed and drained400 g
salsa65 g
taco seasoning8 g
small flour tortillas8 ea
olive oil — for frying60 ml
avocado oil60 ml
green onions — chopped4 ea
cilantro leaves15 g
garlic cloves2 ea
salt — ½ tsp3 g
limes — juiced2 ea
sour cream120 g

Method

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 120 g Dairy-free sour cream instead of sour cream
Gluten-free
- 8 ea Corn tortillas instead of small flour tortillas
Warm the corn tortillas before filling so they fold without cracking, and fry a minute longer per side to crisp.
Dairy-free
- 120 g Dairy-free sour cream instead of sour cream

Swaps are suggestions — check labels if you are cooking for an allergy.

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canned black beans · 400 g
salsa · 65 g
taco seasoning · 8 g
small flour tortillas · 8 items
olive oil · 60 ml
avocado oil · 60 ml
green onions · 4 items
cilantro leaves · 15 g
garlic cloves · 2 items
salt · 3 g
limes · 2 items
sour cream · 120 g

Make the cilantro lime sauce: blend the avocado oil, 60 ml (1/4 cup) water, green onions, cilantro, garlic, salt, lime juice and sour cream until smooth-ish. Set aside.
In a food processor or chopper, blend the beans, salsa and taco seasoning. Transfer to a skillet with a drizzle of oil and cook for about 5 minutes to soften the flavours.
Spread a few tablespoons of the black bean filling onto a flour tortilla and fold in half. Repeat until the filling is used up (about 6-8 tacos).
Heat some oil (or butter) in a skillet over medium heat and fry the tacos until crispy and golden brown. Dip in the cilantro lime sauce.