Recipe for Crispy Black Bean Tacos with Cilantro-Lime Sauce

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These veggie tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings, all tucked into a crispy golden tortilla and served with a cool, creamy cilantro-lime sauce. YUM!

This is a fan favorite recipe that is part of our SOS Fall 2022 series! See the complete series.


Well HELLO, little black bean crispies!

I’ll keep it quick so you can fry them, but most importantly, FYI, at the end of the day, they’re so super delicious. Also, pro-tip, you can call them crispy black bean tacos if you want – that’s technically what they are – but it’s a little more fun to call them black bean crisps that’s what we lovingly call them in our house.


In this article: everything you need for these tacos


What’s in these black bean tacos

Aside from the obvious reasons (crispy golden tortilla, super satisfying black bean filling, brought together with a cool, creamy dip, gahh), this is one of my all-time favorite easy recipes because, well, it’s easy. Like, stupid easy. Nothing’s easier :

  • Tortillas
  • Black beans
  • salsa
  • taco seasoning

That’s it! And if you want to be extra, a creamy cilantro-lime sauce for dipping.

Remember when we said SOS recipes weren’t pretentious? And how do we actually celebrate short and understated ingredient lists? That time is now.

Ingredients for crispy black bean tacos

Of course, you have options if you want to go beyond that! Would a handful of delicious Mexican cheeses slipped into this little black bean crisp be really nice? Yes, it would. Like some vegetable fajitas would. Like a roast chicken would. And yes, if you want to make Cilantro Lime Dip, it’s very doable and I’ve included the instructions for you and it will take you five minutes.

But if you’re lacking…everything (and believe me, I pretty much live in this house), I promise you can skip supplements. The black bean filling is super satisfying as is, and that’s how I always eat them! Quite simply.

Pro Tip: If time is tight, instead of cilantro-lime sauce, you can simply mix a little extra taco seasoning with a small bowl of sour cream, and voila. You have “seasoned sour cream” which, at least in my house, always goes VERY well with the family dinner crowd.

Crispy Black Bean Tacos Drizzled with Cilantro-Lime Sauce

How to Freeze These Black Bean Tacos

I have another good news that I would like to shout from the rooftops is that YOU CAN FREEZE THEM!

One of my best black bean taco decisions was to make a double batch, fold the black bean mixture into tortillas and stick a few in a bag in the freezer – and check it out! Fry these babies when you’re ready to eat them, and you’ve got a quick and easy lunch, dinner, or—yes—even a snack. This is the life I want to live.

Crispy Black Bean Taco Dipped in Cilantro Lime Sauce

Crispy Black Bean Tacos: Frequently Asked Questions

How long does Cilantro Lime Sauce stay good as leftovers?

Leftover sauce keeps best in the fridge for 3-4 days.

What type of oil is best for Cilantro Lime Sauce?

A neutral-tasting oil, something like canola oil, works well here. But usually I have olive oil on hand so that’s what I use often too!

Can I make these black bean tacos?

Sure! Prepare the filling and store it in the refrigerator for a few days. When you’re ready to eat the tacos, spread this filling in the tortillas and fry them! Easy. OR, alternatively, you can freeze these little cuties! Spread black bean filling into tacos, fold, then freeze BEFORE frying. When you’re ready to eat them, bring them to room temperature (15-30 seconds in the microwave will do) and return them to your pan until hot, golden and crispy!

Prefer to watch rather than read?

Click here to see the web story’s step-by-step instructions for this recipe!

Source Notes: I saw the idea for this recipe from a recipe community member on Tasty – thank you, Mitch and Justine Chapman, wherever you are in the world! ♡ What a fun idea. And the cilantro-lime sauce is borrowed from one of my favorite shrimp taco recipes because I look for excuses to make this sauce again whenever possible.

To print

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The description

These veggie tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings, all tucked into a crispy golden tortilla and served with a cool, creamy cilantro-lime sauce. YUM!


Crispy Black Bean Tacos

  • 1 (14 oz) box of Black beansrinsed and drained
  • 1/4-ish Chopped off of your favorite salsa
  • 1 tbsp taco seasoning
  • little wheat tortillas
  • olive oil Where Butter for frying

Cilantro Lime Sauce:

  • 1/4 cup oil
  • 1/4 cup the water
  • 1/2 cup chopped Green onions
  • 1/2 cup coriander leaves
  • 2 cloves Garlic
  • 1/2 teaspoon salt
  • juice 2 limes
  • 1/2 cup sour cream (sub avocado to keep it dairy free/vegan)

Remarks

Your taco seasoning decision matters! They all have different salt levels as well as different spices that come out more or less depending on the mix. I’m not too picky and will use any grocery store brand I can get my hands on, but one of my favorite next-level taco-style mixes is called Wow-a Chihuahua. It is unsalted, so you will only need to add salt to the recipe if you have salt-free taco seasoning.

The same goes for salsa – since there are so few ingredients, the brands you use have a real impact on the end result in terms of flavor. My FAVORITE salsa is called At Mateo’s – I can eat so much of this salsa (like, unrecommended), plus it’s great in recipes like this. I like the medium. I also really like all Salsas Fronterathat they sell at ALDI!

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Category: Having dinner
  • Method: Frying pan
  • Kitchen: Mexican inspired

Key words: black bean tacos, vegetarian tacos recipe, cilantro lime sauce

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Collage of a crispy black bean taco recipe made by Pinch of Yum readers.

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