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Crispy Baked Black Bean Tacos with Creamy Avocado Lime Crema

crispy baked black bean tacos - featured image
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These crispy baked black bean tacos paired with a creamy avocado lime crema offer a quick, tasty, and satisfying vegetarian meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • ½ cup (60 g) shredded cheese (cheddar or Monterey Jack), optional
  • 6 small corn tortillas
  • Olive oil spray or brush
  • 1 ripe avocado, peeled and pitted
  • ½ cup (120 ml) sour cream or Greek yogurt
  • Juice of 1 lime (about 2 tbsp)
  • 1 clove garlic, minced
  • Salt, to taste
  • Fresh cilantro, chopped, optional
  • Optional toppings: fresh chopped tomatoes or pico de gallo, shredded lettuce or cabbage, pickled jalapeños, extra lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until softened and translucent.
  3. Add the minced garlic, cumin, smoked paprika, and chili powder to the pan. Stir constantly for 1 minute until fragrant.
  4. Stir in the black beans. Mash some of the beans with the back of a spoon to create a mix of whole and mashed beans for texture. Cook for 5 minutes, stirring occasionally.
  5. Season with salt and pepper to taste. If using cheese, stir in shredded cheese now, letting it melt into the warm beans.
  6. Lightly brush or spray both sides of each corn tortilla with olive oil. Place them on the baking sheet folded gently into taco shapes using edges of a metal baking rack or crumpled foil to help keep shape.
  7. Bake tacos in the oven for 8-10 minutes until the shells are crispy and golden brown.
  8. While the tacos bake, make the avocado lime crema: In a food processor or blender, combine the ripe avocado, sour cream or Greek yogurt, lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. Add chopped cilantro if using, and pulse a couple of times to combine.
  9. Fill the crispy shells with the warm black bean mixture and top with a generous drizzle of the avocado lime crema.
  10. Add any optional toppings like fresh tomatoes, lettuce, or pickled jalapeños.
  11. Serve immediately with extra lime wedges on the side.

Notes

Brush tortillas with olive oil to ensure crispiness. Use a rack or crumpled foil to keep taco shells upright while baking. Mash some beans but leave some whole for texture. Make avocado lime crema ahead and refrigerate. Warm tortillas briefly in microwave if stiff before baking to prevent cracking. Store filling and crema separately from shells to avoid sogginess. Reheat filling gently and crisp shells again in oven before serving leftovers.

Nutrition

Keywords: black bean tacos, baked tacos, avocado lime crema, vegetarian tacos, gluten-free tacos, easy dinner, plant-based meal

Find it online: https://fuzzyforker.com/crispy-baked-black-bean-tacos-recipe-easy-homemade-with-creamy-avocado-lime-crema/