Crispy Black Bean Tacos
Ingredients you'll need
Filling:
- 1 onion
- 2 cloves garlic
- 1 carrot
- 2 TBSP tomtato paste
- 1 TSP each cumin and paprika
- salt to taste
- 1/2 TSP chili powder
- 1 can (220g) black beans
Else:
- 6 small tortillas (I usually buy big ones and cut out small circles, the rest can be used for my „kitty
roti“)
Sauce:
- 6 TBSP vegan yogurt, unsweetened
- 1/2 bunch of cilantro
- 1 TBSP vinegar
- 1/2 TBSP agave
- salt to taste
Let's get cookin'
- Finely chop onion, garlic and carrot and sauté in some oil until slightly softened.
- Next add the spices and tomato paste. Keep roasting that while rinsing the beans.
- Now add the beans and let everything cook covered on medium heat while making the sauce.
- Add ingredients to a blender and blend until smooth (alternatively you can use an immersion
blender). - Back to the filling: slightly mash the mix with a spoon, this makes it easier to spread. Lay out
your small tortillas and add filling to one side. Then clap to close. - Fry the tacos on each side for a few minutes until nicely browned and serve with the sauce.
Freezer-friendly tacos with black beans
Discover these irresistible crispy black bean tacos that are crunchy on the outside, packed with flavor on the inside, and ready in just 30 minutes! These vegan tacos feature a savory black bean filling spiced with cumin, paprika, and chili, then pan-fried until perfectly golden and crispy. Served with a bright, tangy cilantro yogurt sauce, these tacos deliver restaurant-quality results right from your home kitchen.
What makes these Mexican vegan tacos so special is the technique: the tortillas are filled, folded into half-moons, and pan-fried until crispy, creating that satisfying crunch that makes every bite exciting. The spiced black bean filling is protein-rich and incredibly flavorful, with aromatic spices and vegetables creating a hearty, satisfying center. The creamy vegan cilantro sauce provides the perfect cooling contrast to the warm, spicy filling.
Perfect for meal prep enthusiasts, these freezer-friendly tacos can be made in bulk and frozen for 2-3 months, then simply reheated in a pan whenever hunger strikes. This makes them ideal for busy weeknights, quick lunches, or those times when you need a delicious meal in minutes. The plant-based Mexican recipe proves that convenience food can be healthy, homemade, and absolutely delicious. Whether you're feeding a crowd or prepping meals for the week, these crispy vegan tacos are guaranteed to become a staple in your recipe rotation!
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