Crispy Plant Based Bean Tacos

Ingredients

• 3 tablespoons (45 ml)vegetable oil
• 1red onion, diced
• 4 clovesgarlic, minced
• 1 teaspoonsmoked paprika
• 1 teaspoonground cumin
• 2 cans (425 g each; 15 oz each)black beans, rinsed and drained
• 2chipotles in adobo, minced
• ½ cup (120 ml)gluten-free vegetable stock
• 1–12gluten-free soft tortillas
• 6 oz (170 g)House Party Mild Cheesy Dip
• to tastelime wedges, for serving
• to tasteavocado slices, for serving
• to tastecoriander leaves, for serving

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Cook the beans

   Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, paprika and cumin, and cook, stirring, for 30 seconds. Add the black beans, chipotles and vegetable stock; cook until heated through, then mash the beans until almost smooth.

3. 3

   Soften tortillas

   Wrap the tortillas in a damp cloth and microwave for 15–30 seconds to soften them.

4. 4

   Fill and bake

   Brush about 2 tablespoons of oil over a baking tray. Spread some black bean mixture over one half of each tortilla and some House Party Cheesy Dip over the other half. Fold the tortillas in half and arrange them on the oiled tray. Brush the tops with more oil, place another baking tray on top and bake for 16–20 minutes, or until crisp.

5. 5

   Serve with dip

   Heat some House Party Cheesy Dip and serve it alongside the tacos for dipping, with lime wedges, avocado slices and coriander.

What are crispy bean tacos?

Tacos are a familiar Mexican dish built around a tortilla and a savoury filling. This version uses black beans, chipotle and spices, then folds the filled soft tortillas and bakes them until crisp.

The contrast between the seasoned, mashed beans and the cheesy dip gives the filling a creamy texture, while baking makes the tortilla edges crunchy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 61 calories, 1g protein, 4g carbs, 5g fat.

The beans and tortillas provide most of the carbohydrates, while the vegetable oil and cheesy dip contribute much of the fat. Black beans add some protein, though the listed nutrition is modest; serve the tacos with extra vegetables or a bean-rich side to make the plate more substantial.

The bean filling

Aromatics: cooking the onion before adding garlic lets it soften; the garlic and spices need only a short time in the pan so they become fragrant without burning.

Black beans: rinsing and draining the canned beans removes their packing liquid. Mash them until mostly smooth, leaving a little texture if you like.

Chipotle and spice

Chipotles in adobo bring smoky heat, while smoked paprika and cumin round out the flavour. Mince the peppers finely so they are distributed through the bean mixture.

For a milder filling, use less chipotle; the recipe does not specify an amount of adobo sauce, so add only the peppers listed.

Keep the tortillas pliable

Softening the tortillas briefly in a damp cloth makes them easier to fold without cracking. Microwave them for 15–30 seconds, as directed, and keep them covered until you fill them.

If working in batches, soften only the tortillas you are ready to fill so they remain flexible.

Getting the crisp finish

Oil: brushing the tray and the tortilla tops helps them brown and crisp in the oven. Spread the oil evenly rather than leaving large pools.

Weight: the second tray sits over the tacos while they bake, helping keep them folded. Check at 16 minutes and continue baking up to 20 minutes if they need more colour or crunch.

Serving ideas

Serve the tacos with warm cheesy dip for dunking, plus lime wedges to squeeze over the filling. Avocado and fresh coriander add a cool, fresh contrast.

A simple salad or extra vegetables can round out the plate without competing with the smoky bean filling.

Recipe notes & tips

• Drain the beans thoroughly so the filling does not become watery.
• Stir the spices briefly with the garlic before adding the beans to bring out their aroma.
• Mash the beans while they are hot for an easier, smoother filling.
• Use a damp cloth to soften the tortillas without drying them out.
• Leave a little space between tacos on the tray so they bake evenly.
• Serve the lime wedges at the table so everyone can add them to taste.

Variations

• Milder filling: use fewer chipotles for less heat.
• Extra lime: squeeze lime over the bean mixture just before filling.
• More vegetables: add finely diced cooked peppers to the bean mixture.
• Fresh topping: finish with extra coriander and avocado at the table.
• Crispier edges: bake towards the longer end of the stated time, checking for browning.

Common mistakes to avoid

• Skipping the tortilla-softening step: the tortillas may crack when folded, so warm them briefly in a damp cloth.
• Burning the garlic: it cooks quickly, so stir it with the spices for just 30 seconds.
• Leaving the beans wet: excess liquid can make the filling loose, so drain them well before adding.
• Overfilling the tortillas: too much filling can make folding difficult, so spread a moderate layer on each half.
• Forgetting the oil on top: the tortillas may not crisp as evenly, so brush their surfaces before baking.

How to store

Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; add the lime, avocado and coriander just before serving.

Frequently asked questions