Description
Golden skillet-crisped tacos filled with seasoned black beans and melty Monterey Jack cheese, then finished with lettuce, guacamole, sour cream, onion, cilantro, and lime for a fresh and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 8 small flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 cups shredded lettuce
- 1 cup guacamole
- 1/2 cup sour cream
- 1/2 cup white onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan or sauté pan over medium heat. Add the diced yellow onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic, black beans, cumin, chili powder, smoked paprika, kosher salt, black pepper, and lime juice. Cook for 5 to 6 minutes, stirring often, and lightly mash some of the beans so the filling holds together.
- Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil.
- Lay out the flour tortillas. Add shredded Monterey Jack cheese to one half of each tortilla, then spoon the warm black bean filling over the cheese. Fold each tortilla over into a half-moon shape.
- Cook the tacos in batches for 2 to 3 minutes per side, pressing gently with a spatula, until golden and crisp and the cheese has melted.
- Transfer to a serving platter and add shredded lettuce, guacamole, sour cream, diced white onion, and chopped cilantro as desired.
- Serve immediately with lime wedges on the side.
Notes
- Warm the tortillas briefly before filling if they feel stiff, which helps prevent cracking.
- Do not overfill the tacos or they may be harder to flip neatly.
- Reheat leftovers in a skillet or oven for the best crisp texture.
- You can make the bean filling up to 3 days ahead and refrigerate it until needed.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 860mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 35mg
Keywords: crispy black bean tacos, cheesy bean tacos, skillet tacos, vegetarian taco recipe, easy taco dinner