I love Mexican food, especially a good taco. They’re simple to make, plus messy and fun to eat!
Most of the tacos I eat these days come in soft corn tortillas, but I grew up eating the hard shell kind. I got a craving for those crunchy tacos recently and had to have some.
These Crunchy Black Bean Tacos with Fresh Salsa were the result. They’re so crispy and delicious … you just have to try them!
These Crunchy Black Bean Tacos are inspired by the ones I ate as a kid. Tacos were always a favorite in my home. My mom seasoned the filling (always meat) with a taco seasoning packet, and the tacos were always served in hard shells. They were not very authentic, but they sure were delicious!
I don’t eat meat these days, so I made a smokey black bean filling for my crunchy tacos instead. The beans take minutes to make and are so good.
For toppings, I stuck to the classics: Monterey Jack cheese, sour cream, shredded lettuce, and homemade fresh salsa. The salsa comes together super quickly in a food processor, making this the perfect weeknight meal!
These Crunchy Black Bean Tacos with Fresh Salsa also make great party food. Just double or triple the recipe, depending on the number of guests, then set out the toppings so everyone can assemble their own tacos.
Add some easy sides, like Mexican rice and corn (season it with lime, cumin, and cilantro), to your table, too. Then throw some beers and Jaritos in an ice-filled tub, and you have a fiesta!
- 1 large clove garlic
- 1 medium jalapeno
- 1 pint grape tomatoes, halved
- 1 lime, juiced
- 1 tsp. salt
- 1 tbsp. chopped cilantro
- 2 tsp. extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. smoked paprika
- 2 (15.5-oz.) cans black beans
- 12 hard taco shells
- 8 oz. shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 head of iceberg lettuce, shredded
- Place garlic clove in the bowl of a food processor. Pulse until minced.
- Cut jalapeno in half, then remove seeds and membranes from jalapeno.
- Quarter jalapeno halves and add to garlic. Process until chopped.
- Add tomatoes, lime juice, and salt to jalapenos. Pulse until tomatoes are finely chopped.
- Transfer salsa to a small bowl and stir in cilantro. Set aside.
- Heat olive oil in a skillet over medium heat.
- Add garlic and spices to oil. Cook until fragrant, about 30 seconds to 1 minute.
- Discard excess liquid from beans, then add to garlic mixture.
- Cook beans until thickened, then season to taste with salt.
- Fill taco shells with black beans.
- Top beans with cheese, sour cream, lettuce, and reserved salsa.
- Serve immediately. Enjoy!
If you don’t have a food processor, you can make the salsa by hand. Just finely chop the garlic, jalapeno, and tomatoes and stir together, along with the salt, lime juice, and cilantro.