Crispy Black Bean Tacos with Chipotle Crema
About this recipe
These Crispy Black Bean Tacos with Chipotle Crema are a deliciously addictive dish that combines the best of tacos and quesadillas. The filling is packed with umami flavor from walnuts and mushrooms, making it a satisfying vegan option that even mushroom haters will enjoy.
This recipe is perfect for impressing friends without being overly fancy. Plus, the baking method gives the tacos a delightful crispiness that elevates the overall texture.
Ingredient notes
- Use mild or spicy salsa based on preference.
- Porcini mushroom powder can be substituted with soy sauce if unavailable.
- For the cheese, use shredded or slices of vegan cheese that melt well.
Tips from Rainbow Plant Life’s video
- Toast the walnuts before blending to enhance their flavor, transforming them from bitter to a delicious roasty nuttiness.
- When blending the filling, pulse the black beans just enough to break them down without making them sticky; the filling should be moist but not sticky.
- Using ready-to-cook tortillas will yield a flakier and crispier texture when baked.
Good to know
- How long does it take to make these tacos?
- The total time to make these tacos is about 40 minutes.
- What should I do if I don't like mushrooms?
- Don't worry! The mushrooms are blended in the food processor, so you won't even notice they're there.
- How do I ensure my tacos come out crispy?
- Brush the tacos with oil before baking them at 425°F for 8-12 minutes until crispy and golden brown.
No life story here — the video and the recipe are the whole point. All credit to Rainbow Plant Life: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Break walnuts into smaller pieces.
- 2
Roughly chop cremini mushrooms.
- 3
Finely chop garlic cloves.
- 4
Make taco seasoning with Ancho chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper.
- 5
Drain and rinse black beans, then pat dry.
- 6
Toast walnuts in a frying pan for a few minutes until roasty.
- 7
Add toasted walnuts to a food processor and blend into fine crumbs.
- 8
Add chopped mushrooms, nutritional yeast, and porcini mushroom powder to the processor and blend briefly.
- 9
Pulse the mixture until mushrooms are finely chopped, then add black beans and pulse 10 times until broken down but not sticky.
- 10
Heat a frying pan over medium heat and add olive oil.
- 11
Add chopped garlic to the pan and cook for about 2 minutes, stirring frequently.
- 12
Add taco seasoning to the pan and stir for 20-30 seconds to bloom the spices.
- 13
Add the black bean mixture to the pan and stir to coat in the spiced oil, cooking for 5-7 minutes.
- 14
Lower the heat and add salsa, cooking for about 1 minute until thickened.
- 15
Assemble tacos by spreading a quarter cup of filling on one half of each tortilla, adding cheese, and folding over.
- 16
Brush a baking sheet with oil and place tacos on it, brushing the tops with oil.
- 17
Bake in a preheated oven at 425°F for 8-12 minutes until crispy and golden brown.
Heads up — we had to guess a little:
- Estimated 1 tbsp olive oil for cooking and brushing based on typical usage.
Credit where it’s due: this recipe was transcribed from Rainbow Plant Life’s original video on YouTube. Follow them there — it’s their dish.
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