Crispy Black Bean Tacos with Cilantro Lime Sauce Recipe

These vegetarian tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings all tucked into a golden crispy tortilla and served alongside a cool and creamy cilantro lime sauce. YUM!

Well HELLO there, little black bean crispies!

I will keep it quick so you can get to frying these up but mostly, FYI, bottom line, these are so-super-yummy. Also, pro-tip, you can call them crispy black bean tacos if you want – it’s technically what they are – but it’s a little more fun to call them black bean crispies which is what we’ve lovingly come to refer to them in our house.

Why Are These Black Bean Tacos SO GOOD?

  • Black Beans
  • Taco Seasoning

Remember when we said the SOS recipes were not pretentious? And how we actually really celebrate short, low-key ingredient lists? That moment is now.

Of course, you have options if you want to go above and beyond! Would a handful of delicious Mexican cheese tucked into that little black bean crispy be real nice? Yes, it would. As would some fajita veggies. As would some roasted chicken. And yes, if you want to make a cilantro lime dipping sauce, it is very doable and I included the directions for you and it will take you all of five minutes.

Pro-tip: if time is tight, in place of the cilantro lime sauce, you can just mix some additional taco seasoning in with a little bowl of sour cream, and voilà. You have “seasoned sour cream” which, at least in my house, always goes over VERY well with the family dinner crowd.

Also, I have one more piece of good news that I would like to shout from the rooftops which is that YOU CAN FREEZE THESE!

One of my best black bean taco decisions ever was making a double batch, folding the black bean mixture in tortillas, and sticking a few of them into a bag in the freezer – and look at that! Fry those babies up when you’re ready to eat them, and you have a quick and easy lunch, dinner, or – yes – even a snack. This is the life I want to live.

Crispy Black Bean Tacos: Frequently Asked Questions

Sauce leftovers do best in the fridge for 3-4 days.

A neutral-tasting oil, something like canola oil, works well here. But usually I have olive oil on hand so that’s what I often use as well!

Description

These vegetarian tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings all tucked into a golden crispy tortilla and served alongside a cool and creamy cilantro lime sauce. YUM!

Crispy Black Bean Tacos

Cilantro Lime Sauce:

  • 1 (14 ounce) can of black beans, rinsed and drained
  • 1/4-ish cup of your favorite salsa
  • 1 tablespoon taco seasoning
  • small flour tortillas
  • olive oil or butter for frying
    • 1/4 cup oil
    • 1/4 cup water
    • 1/2 cup chopped green onions

    Your taco seasoning decision is an important one! They all have varying levels of salt as well as different spices that come through more or less depending on the blend. I am not too picky and will use any grocery store brand I can get my hands on, but one of my favorite next-level taco-seasoning-style blends is called Wow-a Chihuahua. It’s not salted, so you’ll just need to add salt to the recipe if you have a salt-free taco seasoning.

    Same goes for the salsa – since there are so few ingredients, the brands you use really impact the end result in terms of flavor. My FAVORITE salsa is called Mateo’s – I can eat so much of this salsa (like, an unadvisable about), plus it’s great in recipes like this one. I like the medium one. I also really love all the Frontera salsas, which they sell at ALDI!

  • 1/2 cup cilantro leaves
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • juice of 2 limes
  • 1/2 cup sour cream (sub avocado to keep it dairy free / vegan)
    • Category: Dinner
    • Method: Pan Fry
    • Cuisine: Mexican-Inspired

    Keywords: black bean tacos, vegetarian taco recipe, cilantro lime sauce

    We Really Love Vegetarian Tacos! See?

    Read More