Crispy Black Bean Tacos
It's taco night, but with a twist! Give this crispy, oven-baked tacos a try!
This recipe was originally created by and featured in Gluten Free & More Magazine.
3 tablespoon vegetable oil
1 red onion , diced
4 cloves garlic , minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 (15-ounce) cans of black beans, rinsed and drained
2 chipotles in adobo peppers , mined
½ cup gluten-free vegetable broth
1 –12 gluten-free soft tortillas
6- ounces of House Party Mild Cheesy Dip
Lime wedges , for serving
Avocado slices , for serving
Cilantro leaves , for serving
Preheat oven to 425°F.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic, paprika, and cumin, and cook, stirring for 30 seconds. Add the black beans, chipotle peppers, and vegetable broth, and cook until heated. Mash the beans until almost smooth.
Wrap tortillas in a damp cloth and microwave for 15–30 seconds to soften.
- Brush about 2 tablespoons of oil on a sheet pan. Spread some of the black bean mixture on half a tortilla and some House Part Cheesy Dip on the other half. Fold the tortillas in half and place them on the oiled sheet pan. Brush the tops of the tortilla with more oil, place another sheet pan on top of the tacos, and bake for 16–20 minutes or until crispy.
- Heat some House Party Cheesy Dip and serve on the side for dipping along with lime wedges, avocado slices, and cilantro.