Can I make the black bean filling ahead of time?

Yes. Prepare the bean mixture up to 2 days ahead and store in the refrigerator. Reheat gently on the stovetop before assembling and pan-frying the tacos.

What cheese works best if I don't have Monterey Jack?

Oaxaca, quesadilla cheese, or Chihuahua cheese are authentic alternatives. Cheddar or mozzarella work but deliver different flavor profiles.

How do I know when the tacos are crispy enough?

Pan-fry over medium heat until the tortilla is golden brown and slightly blistered, about 2-3 minutes per side. The edges should be firm but the tortilla still pliable.

Can I use canned beans straight from the can without rinsing?

Rinsing removes excess sodium and starch, resulting in a cleaner-tasting filling. It's recommended but optional if you prefer a thicker texture.

Are these tacos vegetarian?

Yes, all ingredients are plant-based, making them fully vegetarian.

Crispy Black Bean Tacos with Monterey Jack

Name: Crispy Black Bean Tacos with Monterey Jack
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 (15-ounce) can black beans, rinsed and drained; 1/4 cup vegetable broth, plus more if needed; 1 tsp chipotle in adobo paste; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 6 small flour tortillas; 2 cups shredded Monterey Jack cheese; 2 tbsp vegetable oil, for frying; 1 large avocado; 2 tbsp cilantro, chopped, plus more for garnish; 1/2 lime, juiced; 1/2 cup shredded lettuce; 1/4 cup white onion, diced; sour cream, for serving; lime wedges, for serving; chipotle hot sauce, for serving

CookOSBeta

Crispy Black Bean Tacos with Monterey Jack | CookOS

Ingredients

1 tbsp olive oil
2 cloves garlic, minced
1 tbsp tomato paste
1 (15-ounce) can black beans, rinsed and drained
1/4 cup vegetable broth, plus more if needed
1 tsp chipotle in adobo paste
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
6 small flour tortillas
2 cups shredded Monterey Jack cheese
2 tbsp vegetable oil, for frying
1 large avocadooptional
2 tbsp cilantro, chopped, plus more for garnishoptional
1/2 lime, juicedoptional
1/2 cup shredded lettuceoptional
1/4 cup white onion, dicedoptional
sour cream, for servingoptional
lime wedges, for servingoptional
chipotle hot sauce, for servingoptional

20 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
To make the filling, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, then stir in the tomato paste and cook for another minute.
2
Add the rinsed black beans, vegetable broth, chipotle in adobo paste, chili powder, cumin, and oregano. Stir everything together to combine.
3
Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken. Use a potato masher or the back of a spoon to mash about half of the beans. If the mixture becomes too thick, add another splash of broth. Set aside.
4
Lay out the tortillas. On one half of each tortilla, sprinkle a layer of shredded cheese, top with a generous scoop of the black bean mixture, and finish with another layer of cheese.
5
Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently.
6
To make the guacamole, mash the avocado in a small bowl. Stir in chopped cilantro and lime juice. Season with salt to taste.
7
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the assembled tacos in the pan, working in batches if necessary.
8
Cook for 2-3 minutes per side, until the tortillas are golden brown and crispy, and the cheese is fully melted and gooey.
9
Remove tacos from the pan. Gently open them and stuff with your desired toppings like guacamole, shredded lettuce, sour cream, diced onion, and fresh cilantro. Serve immediately with lime wedges and hot sauce.