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Crispy Black Bean + Feta Tacos

black bean tacos 3

It’s hard not to get drawn into the Mexican food love-in happening all over the internet this week – the power of suggestion is strong with me and all things edible, and so my mind started to wander down south and I pulled a stack of corn tortillas out of the freezer and went to the store to squeeze some avocados.

What I love about black bean tacos: I almost always have a can of black beans, which cost about a dollar, and which need minimal dressing up (chili powder, cumin, red onion, cilantro, lime, no particular measure) before being mashed, as-is, with a potato masher or fork. Feta or queso fresco or whatever kind of cheese you have or love acts as a deliciously melty, salty glue to hold the crunchy pockets together, which cook in less time than a grilled cheese sandwich. They’re far more stable than the yellow boxed kit version, reminiscent of both pizza pockets and hand pies, and if you were so inclined, you could load one up with an impressive amount of salsa/avocado/sour cream/all of the above.

black bean tacos 2

If your corn tortillas tend to crack, give them a quick (the briefest) dip in water and throw into a skillet to warm/steam – they’ll be nice and pliable so that you can fill and fold them, then cook in a drizzle of oil until crunchy and golden. Or skip the water and toss them directly into the warm pan, spread half with black beans and crumbled cheese, then fold over the other side with your spatula and cook until crisp.

This is also a perfect sort of thing to make when you have a house full of kids or kitchen full of people, or any situation in which you need something snacky that’s filling enough to count as a meal.

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black-bean-tacos-1
black-bean-tacos-1

Crispy Black Bean + Feta Tacos

Recipe link

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May 3, 2016

Ingredients

1 19 oz (540 mL) can black beans, drained

1 Tbsp. chili powder

1 tsp. cumin

1/2 tsp. salt

1/4 cup finely chopped purple onion

1/4 cup chopped cilantro

1 Tbsp. lime juice

fresh corn tortillas

canola oil, for cooking

1/2-1 cup feta or queso fresco, crumbled

Directions

1Drain (and rinse, if you like) the black beans and dump into a bowl. Add the chili powder, cumin, salt, onion, cilantro and lime juice and mash with a potato masher or fork until chunky.

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3Set a heavy skillet over medium-high heat. Add a drizzle of oil and slide in a corn tortilla - the warmth should make it pliable. Spoon some of the black beans over one half, add crumbled feta and fold the other side over with a spatula, making a pocket. Cook, flipping once or twice (do it across the spine, to keep from spilling), until golden and crisp on each side. Repeat with the remaining filling and serve right away.

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5Makes 8-10 tacos.

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19 comments on “Crispy Black Bean + Feta Tacos

  1. Danielle
    May 4, 2016 at 7:48 am

    These look incredible! The recipe isn’t showing up though. :(

  2. Hafsa
    May 5, 2016 at 11:41 am

    It looks delicious and I am going to try it soon :)

  3. Bonnie
    May 5, 2016 at 1:21 pm

    Mmmmm, my fave!
    I always peel back the top shell just enough to stuff in some lime and cilantro cabbage slaw…

    • Julie
      May 6, 2016 at 9:05 am

      Yes, I used to do that a lot too! Brussels sprout slaw with lime and cilantro! It works to just pile it on top too…

  4. Jules @ WolfItDown
    May 5, 2016 at 1:36 pm

    These pictures are great! Feels like I can just reach out my hand and grab one 😀
    I love black bean tacos! I made a chili casserole today without realising what day it was, haha! It isn’t as common a day over here in the UK, but I love Mexican dishes! Always seems to hit the spot :) x

    • Julie
      May 6, 2016 at 9:05 am

      Awesome. Chili casserole – yum! and yes, it’s funny how you subliminally get caught up in food trends going on without even realizing it!

  5. jeanne
    September 13, 2016 at 12:28 pm

    Yum… this would make a good casserole recipe too… maybe with a layer of guacomole

  6. Jo Ann
    September 13, 2016 at 1:22 pm

    I made this today for an early dinner. Tomorrow, will use leftovers for quesadillas. A little salsa and good to go. My new favorite!

    • Julie
      September 13, 2016 at 2:41 pm

      So glad to hear it!!

  7. Brenda
    September 22, 2016 at 3:54 pm

    These taste really good, but it was a bit of a pain to stand there and fry each one until crispy. Why not just make them in a crispy taco shell to begin with? I think that’s what I’ll do next time – just heat up the bean mixture, stuff it in some heated crispy taco shells and all done. Much easier. Can add some slaw on top.

  8. Missy
    December 21, 2016 at 7:11 am

    These look delicious! I will have to try! I need more Mexican/Tex-Mex inspiration for my own culinary adventures (www.behindtheplates.com) This will defintiely be on my winter “try” list :) YUM

  9. Emilie
    March 7, 2017 at 8:35 am

    I highly recommend using Queso Fresco! I tried using both the QF and the Feta and the feta was too bitter in combination with the other ingredients. The QF (Queso Fresco) gave is a little sweeter and gives the meal the perfect authentic flavor!

    • Julie
      March 8, 2017 at 9:01 am

      I love both, but yes, queso fresco is a bit more authentic!

  10. V
    March 28, 2017 at 5:03 pm

    LOVED IT!! I was curious about the spices but WOW, these tacos are one of the best I’ve made. What a great alternative to potato tacos. FYI, I used queso fresco because I love queso fresco but I’m going to make them with feta next time around.

    • Julie
      April 2, 2017 at 11:05 pm

      Yay! I love them both ways!

  11. Candy
    June 11, 2017 at 6:11 pm

    Made this today…..Awesome?

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