- In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
- Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the black bean mixture and cook for about 5 minutes, just long enough to cook out some liquid and deepen the flavors. Season to taste with salt and pepper.
- Spread a few tablespoons of the black bean mixture in each tortilla and top with Monterey Jack cheese. Fold the tortilla in half.
- To cook on the stovetop: Heat some olive oil in a skillet over medium heat. Cook the tacos on both sides until crispy and golden brown, about 3-4 minutes per side.
- To bake: Brush each side of the taco with olive oil and arrange them on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip the tacos, return them to the oven, and bake for another 8-10 minutes. Let them stand for 3 minutes before serving.
- Serve these delicious Crispy Black Bean Tacos with sour cream, guacamole, cilantro, and/or salsa. Enjoy!
Try out this easy and delightful recipe for a flavorful and hearty vegetarian meal. These Crispy Black Bean Tacos are sure to satisfy your taste buds and leave you wanting more. Plus, they’re a great option for those looking to include more plant-based meals in their diet. Give them a try and see for yourself!
