Crispy Black Bean Tacos with Chipotle Crema

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 12 small corn tortillas
• 2 (15 oz) cans black beans, drained and rinsed
• 3 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 2 tbsp lime juice
• 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
• 1/2 cup sour cream
• 1 tbsp chipotle in adobo, minced
• 2 cups shredded cabbage or slaw mix
• 1/2 cup fresh cilantro leaves
• 1 large avocado, sliced

Instructions

1. 1Make the chipotle crema first: stir together sour cream, minced chipotle in adobo, lime juice, and salt until smooth. Thin with a teaspoon of water if needed and refrigerate until serving.
2. 2Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and lightly golden, about 5 minutes. Stir in garlic, cumin, chili powder, smoked paprika, and salt; cook 30 seconds until fragrant.
3. 3Add the drained black beans and water. Mash half the beans with a potato masher or fork so the mixture becomes thick and slightly chunky. Cook 3–4 minutes until heated through and cohesive. Stir in remaining lime juice and remove from heat.
4. 4Warm the corn tortillas between damp paper towels in the microwave for 30–45 seconds so they are pliable and won’t crack.
5. 5Heat a clean large nonstick or cast-iron skillet over medium heat and brush lightly with olive oil. Place 3–tortillas in the pan, sprinkle a little cheese on one half of each, then spoon 2–black bean mixture on top of the cheese. Fold each tortilla over into a half-moon.
6. 6Cook the tacos 2–3 minutes per side, pressing gently with a spatula, until the tortillas are deeply golden and crisp and the cheese is melted and oozing. Transfer to a wire rack or plate and repeat with remaining tortillas, adding a little more oil as needed.
7. 7To assemble, open each taco slightly and tuck in shredded cabbage, avocado slices, and cilantro leaves. Drizzle generously with the chipotle crema.
8. 8Serve immediately while the shells are still shatter-crisp, with extra lime wedges on the side for squeezing.