Crispy Smashed Black Bean Tacos
These crispy smashed black bean tacos are proof that a great dinner doesn't need meat or money. You smash seasoned black beans onto a tortilla, crisp it in a hot pan until the cheese turns golden and lacy, then fold it around cool avocado and a squeeze of lime.
It's the kind of recipe that started as a pantry-clean-out and earned a permanent spot in the weekly rotation. Ready in 20 minutes, endlessly customizable, and genuinely crave-worthy — meat eaters won't miss a thing.
Frequently asked questions
＋ − Can I make them vegan?
Use a plant-based shredded cheese — everything else is already vegan.
＋ − What toppings work well?
Pickled onions, hot sauce, cilantro, or a dollop of sour cream all shine here.
Crispy Smashed Black Bean Tacos
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Mash the black beans with cumin, smoked paprika, and a pinch of salt until spreadable.
- 2
Spread the bean mixture over half of each tortilla and top with cheese.
- 3
Heat olive oil in a skillet over medium. Fold tortillas in half and fry until crisp and golden, about 2–3 minutes per side.
- 4
Open each taco and tuck in avocado slices. Serve with lime wedges.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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