Crispy Black Bean Tacos with Cilantro Lime Sauce
Crispy Black Bean Tacos stuffed with seasoned mashed black beans and melty cheese, pan-fried to golden perfection and served with a creamy cilantro lime sauce. Easy, flavorful, and ready in under 30 minutes.
Ingredients
Scale
- 6 medium flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
- 2 tablespoons olive oil
- 1/2 cup fresh cilantro, packed
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic
- 2 tablespoons lime juice
- 1 small jalapeño, seeded (optional)
- 2–4 tablespoons water (to thin sauce)
Instructions
- Warm a skillet over medium heat.
- In a bowl, mash black beans with garlic powder, cumin, and salt until smooth but chunky.
- Spread 2–3 tablespoons of bean mixture on half of each tortilla, sprinkle with cheese, and fold in half.
- Add oil to skillet and pan-fry tacos for 2–3 minutes per side until crispy and golden. Work in batches if needed.
- In a blender, combine cilantro, yogurt, mayo, garlic, lime juice, jalapeño, and water. Blend until smooth.
- Serve tacos hot with cilantro lime sauce on the side.
Notes
- Warm tortillas before assembling to prevent tearing.
- Keep cooked tacos warm in the oven while frying the rest.
- Adjust sauce thickness with water to your liking.
- Great for meal prep — store filling and sauce separately.