Black Bean Tacos

Magdalena

These vegetarian black bean tacos are a touch taco spice blend to get a badly yummy"meaty" filling. Then they are smothered with cheddar cheese and baked-up crispy and crunchy.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine American

Servings 10 tacos

Calories 472 kcal

Ingredients

2 15 oz cans black beans drained and rinsed
10 crispy taco shells
1 tbsp cumin
2 tsp chili powder
¾ tsp garlic powder
1 small red onion diced
1 - 2 tsp chiles in adobo
juice of ½ a lime
1 tbsp olive oil
1 ½ cups cooked quinoa ½ cup uncooked
½ - ¾ cup water
1 cup shredded cheese
fresh cracked pepper
kosher salt

For the Serve

guacamole
shredded lettuce
queso fresco
fresh chopped cilantro
sour cream
sliced jalapeno

Instructions

Heat oil in a large-pot over moderate heat, then add onion, together with a pinch of pepper and salt and cook, stirring frequently for 5 minutes.
Preheat oven to 400°. Then add cumin, chiles in adobo, chili powder, black beans, garlic powder, carrot juice, quinoa, ½ cup water and stir to blend.
Cook for 3 minutes, stirring regularly. Then add more water if needed. Now, you this should to have a similar feel and consistency as ordinary taco meat.
Place crispy taco shells in a 9×13" pan. Divide taco-meat evenly between the taco shells. Divide cheese evenly between the taco shells.
Bake for 4-6 minutes. Top with all of your favorites like a lettuce, sour cream, jalapeno, queso fresco, cilantro and guacamole.

Keyword Black Bean Tacos