Crunchy Black Bean Tacos

Name: Crunchy Black Bean Tacos
Prep time: 10 min
Total time: 30 min
Yield: Servings: 3-4, or 8 tacos
Cuisine: United States
Ingredients: Pinch of salt; 2 tablespoons vegetable or canola oil; 4-6 ounces (1 heaping cup) grated Pepper Jack cheese; 8 corn tortillas; Sour cream; Avocado; 1 teaspoon paprika; ½ teaspoon ground cumin; 2 cups cooked black beans; 2 tablespoons minced fresh cilantro; ½ cup minced red onion; Hot sauce

Preparation info

Servings:
8
, or tacos

Difficulty
Easy
Ready in
30 min

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

This is a hybrid between a quesadilla and a hard-shell taco, which may sound strange. I can guarantee, though, that once you try this method of making your own hard-shell tacos, you’ll have a hard time going back to the store-bought shells. When you have the method down, you can put almost anything in these for a delicious Tex-Mex dinner.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Black Beans

No reviews for this recipe

The licensor does not allow printing of this title