Crispy Black Bean Tacos

Tacos are on trend at the moment, you can add just about anything in there but its hard to beat spicy smashed black beans. They’ve got to be crispy so give them a good fry and serve up with your favourite taco sides.

We are big fans of Mexican style food in our house its great family food to share and dip and mix and match. Add fresh salsa, guacamole, cheese and jalapeños.

Find all the orgainc beans and spices you need in our groceries.

Lou 🙂


  • 1 tablespoon oil
  • 1 onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried herbs
  • 1 tablespoon tomato puree
  • 1/2 cup water
  • salt to taste
  • 1 tin (400g) black beans, drained
  • 100g grated cheddar cheese
  • 6 small tortilla wraps (wheat or corn)
  • 1 lime, cut into quarters
  • smashed avocado and fresh coriander to serve


Step 1: Make the spicy smashed beans. Add the oil to a warm frying pan along with the onions and garlic. Gently cook to soften. Add the chilli, cumin, paprika, dried herbs, a pinch of salt and tomato puree. Cook for 3-5 minutes.

Step 2: Tip in the beans, stir to coat in the spices pour in the water and simmer for 5-10 minutes until the beans cook down, add a squeeze of lime. Mash with a fork or a potato masher, transfer to a bowl and clean the frying pan.

Step 3: Spoon the mashed beans onto the tortilla wrap, add cheese and fold over. Heat the frying pan, add oil and fry the taco on both sides until golden and crispy. Push down with a weight or small pot to get better contact with the pan, flip and fry on the other side until crispy. Repeat.

Step 4: Serve hot with smashed avocado, fresh coriander and lime.