How can I prevent my tortillas from ripping?

Tortilla quality and how you heat them is key for preventing your tortillas from cracking while they bake. I often will use store bought brands like La Banderita or Guerrero. Use either method to heat. Heat a cast iron pan or comal over medium heat then warm the tortillas for 15-30 seconds each side. You’ll know they are ready when they start to get some bubbles on the surface. Alternatively, you can wrap a stack of about 4-5 tortillas in a damp paper towel for 15-30 seconds in the microwave. Make sure to keep them warm. I recommend placing them in a tortilla warmer or wrapping them in a towel that retains heat well. Keeping them warm will keep the tortillas more pliable so they don't rip.

What store brand tortillas should I use?

I tend to use La Banderita or Guerrero with the best success. The Trader Joe’s branded corn tortillas also work.

Can these tacos be frozen?

Yes! Once baked, allow to cool completely then transfer to a large plate and freeze for at least 3-4 hours. Transfer to a freezer safe bag or container and store in the freezer for up to 2 months. To reheat using a toaster oven, bake them at 375F for 10-12 minutes or until warmed through and crispy. To reheat in an air fryer, bake at 400F for 6-8 minutes, flipping halfway.

How do I make these tacos allergy-friendly?

If using corn tortillas, these tacos are gluten-free. Siete also offers a corn-free tortilla option as well. In place of cashews for the sauce, use raw sunflower seeds or pepitas instead.

What can I do with leftover taco filling?

Store leftover filling in an airtight container in the refrigerator for up to 4 days. Use the leftovers to stuff in burritos , use as a base to build your favorite tostadas , use in rice bowls or enjoy with chips.

Can black beans lower cholesterol?

Black beans are a high fiber food, with half a cup providing 6 grams of fiber! Some of that fiber also happens to be high in soluble fiber, which research has shown helps draw out excess cholesterol from your body.

Oven-Baked Crispy Black Bean Tacos

Description

Crispy Black Bean Tacos an easy and cheap weeknight meal that comes together quickly. These tacos are stuffed with a delicious seasoned chipotle black bean filling and baked until crispy and golden.

Ingredients

Scale

Black Bean Tacos

Avocado oil for cooking
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp dry oregano
1/4 tsp dry thyme
1/3 cup sun-dried tomatoes packed in oil, drained and diced (omit to make the original recipe)
2, 15oz cans black beans, drained and rinsed
2-3 chipotle peppers from a can packed in adobo sauce, minced
1/2 cup vegetable broth
8–10 corn tortillas
Kosher salt

Pickled Jalapeño Crema (Optional)

1/2 cup raw cashews, soaked in boiling water 10 minutes
1 tbsp nutritional yeast (optional)
2 tbsp pickled jalapeños
Juice of 1 lime
1/4 cup unsweetened plant-based milk
1/2 tsp garlic powder
1/2 tsp kosher salt plus more to taste

Serving Suggestions

Lime wedges
Avocado slices or Cilantro Lime Sauce

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Instructions

Preheat the oven to 425F. To a large rimmed sheet pan, drizzle with about 2 tablespoons of oil and brush to evenly coat.
Heat up 1 tablespoon of oil in a medium-sized sauté pan over medium-high heat. Add the onions and a pinch of salt, then stir occasionally for 5-8 minutes until the onions become golden and start to caramelize. Stir in the garlic, sautéing for about 1-2 minutes or until fragrant.
Add in the sun-dried tomatoes, chipotle peppers, paprika, coriander, oregano, and thyme. Stir to combine, then continue to sauté for 2-3 minutes.
Add in the beans and vegetable broth, then with a potato masher or the back of a large cooking spoon, lightly mash your beans until the mixture starts to bind together then remove from heat. If the mixture is loose, cook for an extra 2-3 minutes and allow to sit for a few minutes to thicken as it cools. Adjust salt and pepper to taste.
Before stuffing, heat your tortillas. You can either heat each tortilla on a cast iron pan for 15-30 seconds on each side or wrap a stack of 4-5 tortillas in a damp paper towel and microwave for 15-30 seconds to steam them. Transfer the warmed tortillas to a tortilla warmer until ready to assemble.
When ready to stuff, take one tortilla at a time and place on the greased baking sheet, giving a flip to coat both sides in oil. Spread about 2-3 tablespoons of the mashed black beans over half a tortilla, then fold it over. Carefully flip the taco over so the filling placed on the bottom of the taco is weighing down on the other side.
Arrange the folded tortillas on the greased baking sheet in a single layer with space between each taco. Brush the tops with additional oil as needed, then place in the oven to bake for 8 minutes. Carefully flip and let the tacos bake for an additional 8-10 minutes until nice and golden. Allow to cool for 3-5 minutes on a wire rack to allow them to crisp up more.
For the crema, drain the cashews and add to a high-speed blender with the jalapeños, nutritional yeast, lime juice, garlic powder, salt and milk. Blend until smooth. Taste and adjust the salt as needed, then enjoy served along with the tacos.

Notes

Heat your tortillas and keep them warm to prevent them from cracking. Don’t skip heating your tortillas and make sure you keep them warm while you’re assembling. If your tortillas crack it’s usually because you let your tortillas cool too much before stuffing.

Adjust spice level to preference. If not a fan of spice, use less chipotle peppers, use the adobo sauce from the can, or replace with 1/4 cup of your favorite mild salsa.

Avoid overstuffing. Just 2-3 tablespoons of filling is enough for the average sized tortilla. Overstuffing can lead to the tortillas cracking as they bake.

Prep ahead to save more time. The bean filling can be made in advance for the week. Store in the fridge for up to 4 days and reheat when ready to use.

Make it crispy with enough oil. Make sure the tray and both sides of the folded tortilla are brushed with oil to encourage crispy behavior.