30 Minute Smashed Black Bean Tacos with Pumpkin Seeds
You will devour these crispy smashed black bean tacos! Stuffed with an easy no cook filling, and crisped up on a sheet pan, they’re filling, nutrient-dense and kid friendly.
Equipment
- Food Processor or smash the black beans by hand!
Ingredients
Smashed Black Bean Filling
- 2 14 oz cans black beans rinsed well and drained
- ½ cup cilantro leaves and tender stems
- ¼ cup pumpkin seeds
- 2 tablespoons taco seasoning store-bought or homemade
- 1 tablespoon tomato paste
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt
- 2 tablespoons avocado oil or neutral, high heat oil
For Serving (choose your faves!)
- 8 6 inch flour tortillas or your fave gluten free corn tortillas
- vegan cheese shreds
- pickled jalapeños chopped
- vegan mayo or sour cream
- hot sauce I like Valentina's extra hot
Instructions
- Preheat the oven to 450℉ (230℃).
- Add the black beans, cilantro, pumpkin seeds, taco seasoning, tomato paste, lime juice and salt to a food processor and pulse until a thick, chunky mixture forms. It should stick together when pressed. You can also do this by hand! Just chop the pumpkin seeds and cilantro first.
- Add ¼ cup (60 mL) of filling to one side of each tortilla. If using, add a bit of jalapeño and vegan cheese. Fold the tortilla over the filling.
- Spread the avocado oil evenly on a nonstick baking sheet. Place them, filling side up, on the baking sheet. Bake for 5 minutes and then carefully flip and cook for another 5 minutes until crispy and golden on both sides.
- Want to serve with a dip? Start with ½ cup (125 mL) vegan mayo or sour cream and add enough hot sauce until it's the perfect blend of spicy and creamy. I use about 2-3 tablespoons of Valentina's extra hot.
Notes
I like flour tortillas because they break less. But you can absolutely use corn tortillas if you prefer, or if you're gluten free.
A couple of tips: heat them up in a moist dish towel in the microwave for about 15 seconds to help make them more pliable. And don't over fill! Try just 2 tablespoons of filling for 4 inch tortillas and 3 tablespoons for 6 inch tortillas.