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16 August 2012

Crunchy Black Bean Tacos

It's been a while since I shared a recipe with you!  So, today, I give you this deliciousness I came across on Pinterest.

Yes...I've been sucked into the Pinterest craze.  Don't judge; I've actually found some great inspiration for cake and life in general, and, obviously, some yummy recipes to try.

What do I love about this recipe?  Let me count the ways:
  1. It's simple to put together (read - no crazy ingredients)
  2. It's ready in about 30 minutes with minimal fuss
  3. It's got a Mexican flare, which is one of my favorite food profiles
  4. And, did I mention, it's scrumptious!
This recipe is from Nick Evans' recent cookbook Cornerstone Cooking; and if the rest of the recipes are anything like this one, I'm going to have to pick a copy up, or at least put it on my Christmas wish list.  It might be a fairly useful cookbook to have on the shelf!

Crunchy Black Bean Tacos
Adapted From:  Cornerstone Cooking
Yield: approximately 8 tacos (serves 4)
Prep:  10 minutes
Ready In:  30 minutes


  • 2 cups black beans, canned or cooked
    • If using canned, rinse before using
  • 1/2 cup red onion, minced 
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 2 Tbsp. cilantro, chopped
  • Pinch of salt and pepper
  • 6 to 8 ounces pepper jack cheese, grated
  • Corn tortillas
  • Olive Oil
  • Salsa, for serving
  • Sour cream, for serving
  • Sliced avocado or guacamole dip, for serving
  1. In a medium bowl, add the beans, red onion, cilantro, and spices, then lightly mash ingredients together.
  2. In a large, non-stick skillet (or on a large griddle), add a few tablespoons of olive oil and heat over medium-high heat.
  3. Add one to two corn tortillas (or as many as will comfortably fit in the skillet/griddle without overlapping) and let them heat in the oil for a few seconds.  Then add about 1/4 cup of the bean filling to one half of each of the tortillas.  Top with a sprinkle of grated cheese.
  4. Using a spatula, carefully fold each tortilla over so it forms a shell.  Press down lightly on the folded tortilla(s) so it holds it shape.
  5. As the first tacos cook, move them to the sides of the pan and start additional tacos, if space allows.  
  6. Cook each taco for about 3 minutes per side or until they are nicely browned and crispy.
  7. Serve tacos with salsa, sour cream, and guacamole or avocado.  Or any other toppings you prefer!
  • Corn tortillas are very resilient to heat and very flexible once warmed up; don't worry about burning them.  Just be sure to cook them on each side long enough to get them really crispy.
  • Depending on the size of your skillet or griddle, you can likely cook 3 or more tacos at once.
  • When flipping the tacos, use a spatula and flip the taco towards the fold so the filling doesn't fall out. 
Happy cooking!

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