Tex-Mex Black Bean and Cheese Tacos
A Tex-Mex vegetarian staple, spiced black beans and melted cheese in crispy corn taco shells with shredded lettuce, pico de gallo, and pickled jalapeños.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse 400g canned black beans. Finely dice 4 tomatoes and 0.5 red onion. Chop 2 tbsp fresh coriander. Combine tomatoes, onion, coriander, 2 tsp lime juice, and a pinch of salt in a bowl for pico de gallo. Finely shred 80g iceberg lettuce. Grate 100g cheddar.
Saute
Heat 2 tbsp vegetable oil in a skillet over medium heat. Add black beans with 1 tsp chipotle chilli powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp salt. Cook 4–5 minutes, stirring occasionally, until heated through and edges crisp. Lightly mash one-third of beans with spoon for chunky texture.
Crisp
Warm 6 hard corn taco shells in the oven at 180°C for 3–4 minutes until crisp and heated through.
Plate
Fill each taco shell with spiced black beans, scatter grated cheddar over hot beans, then top with shredded lettuce, pico de gallo, and pickled jalapeños. Serve immediately while shells remain crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.