Crispy Plant Based Bean Tacos
Taco Tuesday is my favorite night of the week. The only downside to it is that I find myself making the same taco recipe every week. Recently I got to mix up my taco Tuesday night with these Crispy Plant-Based Bean Tacos. Everyone can join in the fun with these tacos being gluten-free and vegan.
The real star of the taco is the House Party Mild Cheesy Dip. This mild cheese dip gives the tacos an extra kick and let’s face it who doesn’t love a good cheese dip. Making these tacos are rather simple. You first start out by placing all of your spices, vegetables, and black beans in a skillet on medium heat. After letting that mixture cook for a bit and preparing the tortillas, you get to assemble the tacos. What makes this recipe slightly different from other taco recipes is that you put the tacos in the oven for about 20 minutes to make them crispy.
Once the tacos are out of the oven you can garnish them however you like. I like to put some avocados on mine and some extra House Party Mild Cheese Dip on the side. Give this taco recipe a try next taco Tuesday!
Get more gluten-free taco recipes here.
Crispy Plant Based Bean Tacos
Ingredients
- 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
Instructions
- 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.
Nutrition
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