Baked Crispy Black Bean Tacos
Serves 610 mins prep20 mins cook
An easy sheet pan recipe, you can serve these crispy black beans tacos for a vegetarian weeknight dinner or a Super Bowl appetizer.
0 servings
What you need
Instructions
0 Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. 1 In a large bowl, stir the black beans, red onions and jalapeños with 2 tablespoons olive oil, cumin, garlic powder, paprika, oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Once they are coated in the spiced-oil mixture, smash the beans with a fork. 2 To warm the tortillas, wrap them in a damp paper towel. Microwave for 30 seconds. This steams the tortillas, so then you can fold them to assemble the tacos. 3 Brush each tortilla with olive oil on both sides. Spoon the black bean filling onto one half (about 1/3 cup not packed). Then sprinkle the filling with cabbage and about 1 tablespoon cheese. Fold over the tortilla and gently press it down. Repeat for the remaining tortillas and filling. 4 Bake the tacos for 5 minutes. Then flip them over. Bake for another 10 minutes. Flip them again and bake for 5 minutes until they are golden brown and crisp on the outside. 5 To make the avocado sauce, combine the avocado, yogurt, lime juice, water, cilantro and pinches of salt & pepper in the bowl of a food processor. Puree until smooth. (You may need to add another tablespoon of water to thin it out.) 6 Arrange the tacos on a serving plate. Top with chopped cilantro and serve with avocado sauce on the side or drizzled over the tacos.View original recipe