Ingredients
Filling
- 1 15oz can black beans, drained and rinsed
- 1/2 cup salsa
- 2/3 cup shredded cheese
Tortillas
- 5-6 6″ flour tortillas
Cooking Oil
- 2 teaspoons neutral oil (like avocado oil or vegetable oil)
Instructions
- Mash the beans: In a large bowl, mash the drained and rinsed black beans together with the salsa until the mixture is chunky but well combined.
- Assemble the tacos: Spread about 1/3 cup of the bean mixture onto half of each tortilla. Top with shredded cheese, then fold the tortillas in half to enclose the filling.
- Prepare skillet: Heat 1 teaspoon of neutral oil in a large skillet over medium heat.
- Cook first batch: Place 2-3 tacos in the skillet and cook for 4-5 minutes until the bottom is golden brown and crispy. Carefully flip and cook for an additional 2-3 minutes to crisp the other side and melt the cheese.
- Remove and repeat: Remove the cooked tacos from the skillet. Add the remaining teaspoon of oil if needed, then repeat the cooking process with the remaining assembled tacos until all are crispy and cooked through.
Notes
- Use a neutral oil with a high smoke point like avocado or vegetable oil for best results.
- Feel free to add your favorite toppings like avocado slices, sour cream, or fresh cilantro after cooking.
- Tortillas can be switched to corn tortillas for a gluten-free option, though crisping times may vary.
- Ensure the skillet is properly heated to achieve a perfect crispy texture on the tortillas without burning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
