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Magdalena

Black Bean Tacos

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 tacos
Course: Main Course
Cuisine: American
Calories: 472
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Place crispy taco shells in a 9×13" pan. Divide taco-meat evenly between the taco shells. Divide cheese evenly between the taco shells.
  5. Bake for 4-6 minutes. Top with all of your favorites like a lettuce, sour cream, jalapeno, queso fresco, cilantro and guacamole.