Face First Black Bean Taco
Handhelds
- Protein
- Black Beans
- Complete the plate
- A full plate on its own
- Serves
- 2
- Hands-on · total
- 10 min · 25 min (est.)
- Walk-away
- No
Plan ahead: soak black beans overnight. Canned works too - rinse and skip the soak.
From mykitchen
Worth knowing
- This recipe is perfect for using leftovers from burrito bowls, enchiladas, taco nights, or roasted vegetable meals.
- The key step is cooking the black bean layer long enough so it forms a slight crust. If removed too early, the beans may stick to the pan.
- A nonstick pan works best for this method.
- Think of this as a customizable taco base - the black bean layer gives structure, and everything else can change depending on what you have available.
Day 2 plan
Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.
- Cook this meal
Ingredients & method
Prep
10 mins
Cook
15 mins
Total
25 mins
Serves
4scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted
Ingredients
Black Bean Base
(canned or soaked overnight and pressure cooked)
1 tspcumin powder1 tspchili powder or chili flakesto tasteSaltto tasteBlack pepper2-4 tbsphot sauce, salsa, or mayo (optional, for flavor and texture)Taco Assembly
Ideas
Shredded lettuce(optional)
Sliced onions(optional)
Roasted sweet potato(optional)
Corn(optional)
Bell peppers(optional)
Avocado(optional)
Leftover fajita vegetables(optional)
Instructions
- 01
Prepare the black bean mixture by lightly mashing the cooked black beans. Leave some texture so the beans are not completely smooth.
- 02
Add cumin powder, chili powder, salt, and pepper. Mix well. Add a little hot sauce, salsa, or mayo if desired to make the mixture more flavorful and spreadable.
- 03
Spread a thin layer of the black bean mixture onto one side of a tortilla.
- 04
Heat a nonstick pan and add a little butter. Place the tortilla black bean side up and heat the plain tortilla side first.
- 05
Once the tortilla is warm and lightly crisp, carefully flip it so the black bean side touches the pan. Cook on the nonstick surface until the black bean layer forms a light crust and releases easily from the pan.
- 06
Remove the tortilla and add your toppings on top of the black bean layer.
- 07
Add leftover burrito bowl ingredients, vegetables, sauces, guacamole, or salsa.
- 08
Fold or enjoy open-faced - the “face first” taco is all about loading it up and enjoying all the layers.
Worth knowing
- This recipe is perfect for using leftovers from burrito bowls, enchiladas, taco nights, or roasted vegetable meals.
- The key step is cooking the black bean layer long enough so it forms a slight crust. If removed too early, the beans may stick to the pan.
- A nonstick pan works best for this method.
- Think of this as a customizable taco base - the black bean layer gives structure, and everything else can change depending on what you have available.
Day 2 plan
Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.
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