Crispy Black Bean Tacos With Fresh Salsa
KEY INFO
Total Cost: £6-8 for entire meal (serves 4)
Cost Per Portion: £1.50-2.00
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (8 tacos)
Difficulty: Very Easy
Dietary Tags: Vegetarian, easily vegan, gluten-free option
Price Level: Very inexpensive
EQUIPMENT NEEDED
Essential Tools:
- Large skillet or baking sheet
- Mixing bowl
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Cheaper Alternatives:
- Use a fork instead of potato masher for beans
- Microwave instead of skillet for warming tortillas
- Store-bought salsa if making fresh isn’t possible
INGREDIENTS
For the Black Bean Filling:
- 1 can (400g/15oz) black beans, drained and rinsed
- 1 tbsp (15ml) olive oil
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp (30ml) water or bean liquid
For Assembly:
- 8 small corn tortillas (or flour tortillas)
- 100g (1 cup) grated cheese, optional [substitute: nutritional yeast for vegan]
- 4 tbsp fresh or store-bought salsa
Optional Toppings:
- Fresh coriander, chopped
- Lime wedges
- Avocado slices
- Shredded lettuce
- Sour cream or Greek yogurt
METHOD
- Heat oil in large skillet over medium heat.
Add chopped onion and cook for 3-4 minutes until softened. - Add garlic, cumin, chili powder, and paprika.
Stir constantly for 30 seconds until fragrant – don’t let garlic burn. - Add drained black beans and 2 tablespoons water.
Using back of wooden spoon, lightly mash about half the beans leaving some whole for texture. - Season with salt and pepper.
Cook for 5-7 minutes until mixture thickens and holds together when stirred. - Warm tortillas in dry skillet for 30 seconds each side or wrap in damp tea towel and microwave for 1 minute.
- Divide bean mixture between tortillas.
Place filling on one half of each tortilla, leaving border around edges. - Add cheese if using, then fold tortillas in half.
Press gently to seal edges. - Cook assembled tacos in same skillet over medium heat.
2-3 minutes per side until golden brown and crispy. - Serve immediately with salsa and chosen toppings.
CRUCIAL TIPS
Money-Saving Tips:
- Buy dried black beans in bulk – cook large batches and freeze portions
- Use store-brand tinned beans when on offer
- Make double batch of filling – freezes beautifully for 3 months
- Skip expensive toppings – lime juice and coriander give maximum flavor impact
Success Tips:
- Don’t overfill tortillas – they’ll split when folding
- Warm tortillas properly – cold ones crack and tear
- Let filling cool slightly before assembling – prevents soggy bottoms
- Press tacos gently while cooking for even browning
Storage:
- Leftover filling keeps 4 days in fridge
- Assembled tacos best eaten fresh
- Reheat filling in microwave, assemble fresh tacos
Scaling:
- Recipe doubles perfectly for meal prep
- Single serving: use ½ can beans, 2 tortillas
- For crowds: make filling in large pot, set up taco bar
Common Mistakes:
- Skipping the spice-blooming step (less flavor)
- Making filling too wet (soggy tacos)
- Not heating tortillas (broken tacos)
- Overcooking final tacos (burnt exterior, cold filling)
Variations:
- Vegan: Skip cheese, add nutritional yeast to bean mixture
- Spicy: Add diced jalapeños with onions
- Protein boost: Stir in handful of spinach or chopped peppers
- Different beans: Pinto, kidney, or mixed beans work beautifully
The magic happens when those spices hit the hot oil – that’s when your kitchen transforms into something that smells like pure comfort food heaven.
I learned this trick from watching my neighbor’s grandmother, and it’s the difference between bland beans and restaurant-quality filling.
These tacos have saved my dinner plans countless times when I’ve opened the fridge to find basically nothing inspiring.
The beauty lies in how a few pantry staples become something genuinely exciting to eat.
Storage: Keep any leftover bean mixture in the fridge for up to 4 days – it actually tastes better the next day when flavors have had time to develop.
Worth It Factor: At under £2 per generous serving, these tacos deliver restaurant-quality satisfaction without the restaurant price tag.
You’re getting complete protein, loads of fiber, and enough flavor to make you forget you’re eating on a budget.
