Crispy Black Bean Tacos

An incredibly cheap and delicious weeknight dinner. Spiced black beans pan-fried in corn tortillas until crispy and golden.

By Cressio Rinaldi

A crispy taco is one of the great little pleasures: the crunch of a fried tortilla, then a soft, cheesy, savory filling inside. These ones are made with just a can of black beans, a spoonful of taco seasoning and a handful of cheese, and they cost almost nothing.

The method is called a fold-and-fry. You fill a soft corn tortilla, fold it in half and cook it in a skillet until it is crisp on both sides. The cheese melts and glues the filling in place, so the taco holds together as you eat it.

The only real trick is the tortilla. Cold corn tortillas crack when you fold them, so a 30 second steam in the microwave is what makes the whole recipe work.

Read this first

1. Steam the tortillas first. Cold corn tortillas crack when folded.
2. Don’t overfill. One to two tablespoons of beans is plenty.
3. Fry on medium heat so the cheese melts before the shell burns.

Prep time: 10 mins · Cook time: 15 mins · Serves 4

Ingredients

• 1 can (15 oz) Black beans, rinsed and drained
• 8 Corn tortillas
• 1 cup Cheddar or Monterey Jack cheese, shredded
• 1 tbsp Taco seasoning
• 2 tbsp Vegetable oil
• 1 Avocado, sliced (optional)
• for serving Salsa

Instructions

1. In a medium bowl, slightly mash the black beans with a fork. Stir in the taco seasoning. Look for: A thick, slightly chunky mix that holds together on a fork.
2. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable and prevent cracking. Look for: Soft, warm tortillas that bend without cracking.
3. Spread 1-2 tablespoons of the seasoned black bean mixture onto one half of each tortilla. Sprinkle a generous pinch of shredded cheese over the beans, then fold the tortilla in half. Look for: A neat half-moon, with cheese sitting on the beans and the edges pressed closed.
4. Heat the vegetable oil in a large skillet over medium heat. Look for: The oil shimmers and a small piece of tortilla would sizzle straight away.
5. Place the folded tacos into the skillet. Cook for 2-3 minutes per side until the tortillas are crispy, golden brown, and the cheese has melted. Look for: Golden, crisp shells with cheese peeking out at the edges.
6. Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with salsa and avocado. Look for: Crisp tacos that are not greasy, and they crackle a little when you bite in.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 460
• Fat: 24g
• Saturated Fat: 8g
• Carbohydrates: 50g
• Fiber: 9g
• Sugar: 2g
• Protein: 15g
• Sodium: 340mg
• Cholesterol: 25mg

Notes

• Storage: Refrigerate leftover cooked tacos for up to 3 days; reheat in a dry skillet to re-crisp them.
• Make Ahead: The seasoned bean filling can be made up to 3 days ahead — fold and pan-fry the tacos fresh.
• Warm the Tortillas: Warming the tortillas first, as directed, keeps them pliable so they fold without cracking.

Cook It With Me

Season the beans

In a medium bowl, mash the rinsed and drained 15 oz can of black beans with a fork. You want it slightly mashed, with some beans still whole, so the filling holds together but still has texture. Stir in the 1 tablespoon of taco seasoning.

Warm the tortillas

Wrap the 8 corn tortillas in a damp paper towel and microwave them for 30 seconds. They will be soft and bendy, and they won’t crack when you fold them. Keep them wrapped so they stay warm.

Fill and fold

Lay a tortilla flat and spread 1 to 2 tablespoons of the bean mixture over one half. Sprinkle a generous pinch of the 1 cup of shredded cheese over the beans, then fold the tortilla in half and press gently.

Heat the oil

Heat the 2 tablespoons of vegetable oil in a large skillet over medium heat until it shimmers.

Fry until golden

Place the folded tacos in the skillet, as many as fit without touching. Cook for 2 to 3 minutes per side, until the tortillas are crisp and golden and the cheese has melted. Press gently with a spatula.

Drain and serve

Move the tacos to a paper towel-lined plate to drain excess oil. Serve right away with salsa and the sliced avocado, if using.

The Ingredients, One by One

Black beans

A 15 oz can, drained and rinsed. Mashing some of them helps the filling stick together.

Corn tortillas

They give the best crunch when fried. Flour tortillas will work, but they get chewy more than crisp.

Cheddar or Monterey Jack

Cheddar is sharper, and Monterey Jack melts more smoothly. Shredding it yourself from a block gives the best melt.

Taco seasoning

A spoonful turns plain beans into something savory and smoky. Check the salt, as some brands are very salty.

Vegetable oil

Two tablespoons gives enough to crisp the shells without deep frying. A neutral oil won’t add its own flavor.

Avocado and salsa

They add creaminess and freshness, and cool the crisp, hot taco.

The Technique Behind It

Why steam corn tortillas

Corn tortillas are brittle when cold. Moisture and heat make them flexible, so they fold without breaking.

Why cheese goes on top of the beans

Melted cheese acts as glue. It seals the filling inside and stops it from falling out.

Why medium heat

High heat browns the outside before the inside is hot. Medium heat gives the cheese time to melt while the shell crisps.

Mistakes That Cost You the Dish

• Skipping the steam The tortillas split.
• Overfilling The filling spills out and the taco won’t close.
• Heat too high The shells burn and the cheese stays solid.
• Crowding the pan They steam and are not crisp.
• Not draining The tacos stay greasy.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Tortillas crack	They were cold	Steam them for another 20 seconds.
Tacos are greasy	Oil wasn’t hot enough	Drain on paper towels and heat the oil longer next time.
Filling falls out	Overfilled or no cheese	Use less filling and press the edge.
Shells are pale	Not hot enough	Raise the heat slightly.
Tacos are soggy	Wet beans	Drain the beans well.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Corn tortillas	Crisp shell	Flour tortillas work but are chewier.
Black beans	Protein and body	Pinto beans or refried beans work.
Cheddar or Monterey Jack	Melty glue	Pepper jack adds heat.
Taco seasoning	Savory spice	Cumin, chili powder and garlic powder work.
Vegetable oil	Crisping	Avocado oil works.
Avocado	Creaminess	Guacamole works.

Plan Ahead

• Prep ahead: Mix the filling a day ahead.
• Keep warm: In a 200 F oven while you cook the rest.
• Fridge: Up to 2 days.
• Reheat: In a hot skillet or oven to crisp them again.

What to Serve With It

Serve with salsa, sliced avocado, sour cream and lime. Rice or a simple slaw on the side makes it a full meal.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.