Ingredients
Scale
- 8–10 Small corn tortillas
- 1 Can (15 oz) black beans, rinsed and drained
- 1 Cup frozen or canned corn
- 1 Tablespoon taco seasoning (chili powder, cumin, garlic powder, onion powder)
- 1/2 Cup vegan shredded cheese (optional)
- 2 Tablespoons avocado oil or olive oil
- 1 Lime, juiced
- 1/4 Cup fresh cilantro, chopped
- Optional toppings: Shredded lettuce, salsa, sliced avocado, vegan sour cream
Instructions
- Step 1: Prepare the Plant-Based Filling – Place the rinsed black beans in a medium mixing bowl. Use a fork or potato masher to lightly smash about half of the beans; this helps the filling stay inside the taco shell. Add the corn, taco seasoning, lime juice, and chopped cilantro. Stir everything together until the spices coat the beans evenly. If you are using vegan cheese, fold it into the mixture now.
- Step 2: Assemble and Fold the Tacos – Warm your corn tortillas in the microwave for 20 seconds between damp paper towels to make them pliable. Lay a tortilla flat and place 2-3 tablespoons of the bean filling on one half of the circle. Fold the other half over to create a half-moon shape. Press down gently so the filling adheres to the tortilla. Repeat this for all tortillas until the filling is used up.
- Step 3: Crisp to Golden Perfection – Heat a large non-stick skillet over medium-high heat and add the oil. Once the oil is shimmering, carefully place 3-4 folded tacos into the pan. Cook for 2-3 minutes on the first side until the shell is golden brown and rigid. Flip the tacos carefully using tongs and cook for another 2 minutes on the other side. Remove from the pan and drain on a paper towel. Serve immediately with your favorite fresh toppings.
- Cook Time: 20 minutes