Crispy Black Bean + Feta Tacos
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.
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.
Crispy Black Bean + Feta Tacos
AuthorJulie
Drain (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.
Set 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.
Makes 8-10 tacos.
Ingredients
Directions
Drain (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.
Set 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.
Makes 8-10 tacos.
These look incredible! The recipe isn’t showing up though. 🙁
It looks delicious and I am going to try it soon 🙂
Mmmmm, my fave!
I always peel back the top shell just enough to stuff in some lime and cilantro cabbage slaw…
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…
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
Awesome. Chili casserole – yum! and yes, it’s funny how you subliminally get caught up in food trends going on without even realizing it!
Yum… this would make a good casserole recipe too… maybe with a layer of guacomole
I made this today for an early dinner. Tomorrow, will use leftovers for quesadillas. A little salsa and good to go. My new favorite!
So glad to hear it!!
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.
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
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!
I love both, but yes, queso fresco is a bit more authentic!
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.
Yay! I love them both ways!
Made this today…..Awesome?
Awesome!!!!
What is queso fresco? I am in Australia so what is a substitute?
It’s a mild, milky fresh cheese popular in Latin American countries – I like using feta, something I always have on hand!
Tried these tonight and they were a with the whole family. Thank you!!
So great to hear!
What a great recipe and looks great on a plate too! I love black beans anyway so different ways of serving them are always welcome. We cant get queso fresco in Ireland but one of the artisan farmhouse cheeses usually works, especially goat’s cheese. Thank you
These are really, really good – great recipe!
Super good, my three year old loved them as well as my husband. We used queso fresco in place of feta because hubby is a feta-party-pooper. Tip for those that have said they don’t like raw onion, or it’s dry… try grating the onion into the beans! Super easy, they provide both the onion flavor and moisture, and if you have any picky eaters then there are not chunks of onion to complain about LOL. Thanks for the recipe!!
NOTE: I linked to this recipe from Yummly, that’s where the reviews about the dry/etc came from 😉
Thanks!
such a great idea! thanks!
This was AMAZING and super easy! Both vegetarians and meat lovers in our family enjoyed this… it’ll be a regular addition to our Mexican dinner nights.
I’m so glad!
i made far too many substitutions/additions based on what I had on hand to really comment on this recipe (although what I made was still delicious so thank you for the base recipe!). But to those of you complaining about it taking too long, I put pans on all 4 burners of my stove and finished 8 tacos in the time it took to make 1! Sure it’s more dishes, but it was worth it for the upfront time savings. I’m mexican so the idea of just using a taco-bell-esque crispy shell is horrifying. And that’s coming from someone who just put feta in a fried taco – and loved it! 🙂
Also, to flip them easily, I used a combination of a spatula and tongs. Easy peasy!
This may sound like a dumb question but do i cook the black beans before mashing them and placing in a bowl?
I just found your site and somehow didn’t have black beans. Instead I made the sauce and poured it over veggies in a saute’ pan, toasted flour tortillas, and then added vegan feta cheese. MY GOODNESS , tonight — you changed my life!! These are absolutely incredible, I couldn’t find such amazing flavor if I ate at a restaurant! Off to browse your cookbooks! Thank you!
Oh yay! that sounds amazing!!