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Black Bean Tacos

Spicy black bean filling, Pico de Gallo, Gooey melted cheese. Layered together in a crispy tortilla to make this incredibly flavorful Smashed Black Bean Taco. Don’t look further. The ultimate Veg Taco fantasy is right here!

A hearty filling is made with black beans, tomato paste and taco seasoning, which is then smashed between a hot griddle/ pan and a tortilla to get a sizzling crust. Topped with crunchy pico de gallo and shredded cheese, this dish delivers the ultimate taco experience.

What’s so smashing about these Tacos?

As a food blogger, my day is mainly divided between the kitchen where I test recipes and the internet, where I do my research and update my blog. But when I find time, I cannot help but head to TikTok or Instagram where I love to check out the latest food trends. It also helps me to come up with new interesting recipes

A while back, a dish that went viral was the Smashed Burger Taco recipe. My recipe today is a vegetarian take on this unique Taco concept. Meat is replaced by shiny black beans which have a creamy texture and a meaty flavor that make it favorite with the non-meat eaters. The black beans develop a robust flavor when cooked with onions, garlic, tomatoes and taco seasonings.

The cooked bean filling sticks to the tortilla and develops a nice crust on the side that comes in contact with the griddle. Once done, stuff it with your favorite taco toppings for an amazing smashed black bean taco. And this is what is so ‘smashing’ about this recipe! It is one trend that you don’t want to miss out on.

Ingredients

Black Beans – Canned black beans, drained and rinsed well.
Garlic, Onions– Finely diced onion and chopped garlic.
Tomato Paste – I have used tomato paste instead of tomatoes because of its more concentrated flavor.
Taco seasoning – Make your own Taco seasoning as you can control the salt in it or just grab your favorite bottled one. My seasoning consists of roasted ground cumin, paprika, cayenne pepper, oregano, salt and pepper. I have skipped onion and garlic powder here as I am adding fresh onion and garlic to the filling.

For topping/stuffing Taco

Pico de Gallo – Finely diced onion, tomatoes, cilantro and green chilis, seasoned with lemon and salt make a vibrant and fresh topping for our taco.
Cheese – I have used a mix of Cheddar and Monterey Jack.
Tortillas – Flour, corn or
Avocado – Gives a creamy mouthfeel to go with the crunchy taco and spicy pico de gallo.
Cilantro – A little chopped cilantro imparts an earthy flavor to the dish and a bright green pop of color.

Let’s get smashing!

First, make the black bean filling

Rinse canned beans well and drain them.
Heat oil in a skillet. Saute onion and garlic until onion has softened and garlic is aromatic.
Add the drained beans, tomato paste, and all the taco seasonings mentioned in the recipe card. Saute well on low flame for 30 seconds for the spices to cook.

While the beans are still cooking, use the back of a spoon/spatula or a potato smasher to mash the filling until it comes together.
The mixture will start to thicken and stick to the pan. Add 1/3 cup of water or stock and cook the mix on the lowest heat for one minute. Take off the heat and check the seasoning.

Then take time to smash the filling

Heat a nonstick skillet or an outdoor griddle till hot. Use an ice cream scoop to place 1-1.5 tablespoons of bean mix on the hot skillet. Place a tortilla on top and then smash it!
Err… not quite. I don’t think you want food splatters all over your kitchen ! So, smash the filling, but gently. Use your fingers, a flat spatula or a meat hammer over the spatula to gently and evenly press the filling down on to the pan.
An evenly spread out filling will ensure that there are more contact points with the skillet. A crust will develop on the underside, trapping the juices inside and the filling will stick to the tortilla on the other side.

At last, pile on the toppings

Flip the tortilla and sprinkle shredded cheese on it. Let it melt.
Once the cheese has melted, fold it into half. Fill the taco with pico-de-gallo and avocado. Garnish with a few sprigs of cilantro.
For a crispy taco, leave it (tortilla side down) a little longer on the skillet.

Look at those mouth-watering tacos. Crispy taco, juicy black bean filling, spicy pico de gallo stuffing and delicious cheese just oozing out. Try out this absolutely ‘smashing’ recipe today !

Your Taco questions… answered.

Should my tacos be crispy or soft?

It depends on your preference. If you like them crispy, leave them for a little longer on the skillet. If not, fold them up once the cheese melts. They both taste equally scrumptious.

Can I add some meat to this dish?

Though this a vegetarian taco version, feel free to add cubes of chicken or beef to make a hearty taco. ((CHECK))

What other toppings can I use ?

You can try any of these
– Shredded lettuce
– Cole Slaw
– Pickled onions or Pickled radish
– Chopped olives

Can I prepare these tacos in advance?

The black bean filling and Pico de Gallo can be made in advance and stored in the refrigerator for a couple of days. I would recommend that the tortilla goes on the griddle and the toppings are added just before serving.

How do I store these tacos?

Though I would always recommend freshly assembling the tacos, sometimes leftovers are inevitable. The assembled tacos can be stored in the refrigerator and reheated in the same way on the skillet till they crisp up once again. But if toppings like pico de gallo and diced avocados have been added to the taco, then they will lose their freshness while being reheated.

Can I make a big batch of these tacos and freeze them?

Yes, but as mentioned above, do not add the toppings to the taco before freezing.
I recommend that you prepare the filling and smash it onto the tortillas. Melt the cheese on top and fold the taco. Cool it completely and freeze in freezer bags.
Before serving, bring the Tacos to room temperature and reheat them on the skillet or griddle. When they have sufficiently crisped up, take them off the pan, add the toppings and serve.

These tacos definitely need an accompaniment. Any suggestions?

You could serve them with Roasted tomato Salsa, Mexican Rice and Avocado Dip.