Dinner

Crispy Black Bean Tacos with Cilantro Lime Sauce Recipe

ByElara Stone November 15, 2025November 15, 2025

Introduction

Crispy Black Bean Tacos with Cilantro Lime Sauce are a flavorful and satisfying meal perfect for any day of the week. These tacos combine a savory black bean filling with a zesty, creamy sauce that brightens every bite. Easy to make and sure to impress, they’re a great option for both vegetarians and taco lovers alike.

A white oval plate holds five golden brown quesadillas folded in half, each filled with a dark, slightly crumbly mixture visible at the edges, arranged in a slight overlapping row. Small green herb pieces are sprinkled on top of the quesadillas and plate. Three lime wedges rest at the bottom side of the plate. Around the plate on a white marbled surface, there are light yellow tortilla chips with black specks scattered, a clear jar of creamy green sauce with a spoon inside it, some loose green herb leaves, and a dark blue textured cloth partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14-ounce) can of black beans, rinsed and drained
1/4 cup of your favorite salsa
1 tablespoon taco seasoning
6-8 small flour tortillas
1/4 – 1/2 cup olive oil or butter for frying
1/4 cup avocado oil
1/4 cup water
1/2 cup chopped green onions
1/2 cup cilantro leaves
2 cloves garlic
1/2 teaspoon salt
Juice of 2 limes
1/2 cup sour cream (or avocado for a dairy-free/vegan option)

Instructions

Step 1: Prepare the cilantro lime sauce by blending avocado oil, water, green onions, cilantro leaves, garlic, salt, lime juice, and sour cream until smooth but still slightly textured. Set this sauce aside for serving.
Step 2: In a food processor or chopper, blend the black beans, salsa, and taco seasoning until combined but not completely smooth. Transfer the mixture to a skillet with a small amount of oil and cook over medium heat for about 5 minutes, stirring occasionally to soften the flavors.
Step 3: Warm the flour tortillas. Spoon a few tablespoons of the black bean filling onto each tortilla, then fold it in half. Continue until all filling is used, making about 6 to 8 tacos.
Step 4: Heat olive oil or butter in a skillet over medium heat. Fry each folded taco until both sides are crispy and golden brown, about 2-3 minutes per side.
Step 5: Serve the crispy black bean tacos hot, dipped in the cilantro lime sauce. They pair wonderfully with chips, salsa, and a refreshing drink.

Tips & Variations

For a vegan option, substitute the sour cream in the sauce with mashed avocado or a plant-based yogurt.
If you prefer corn tortillas, lightly toast them first so they hold up well to frying.
Add diced jalapeños to the filling for extra heat.
Use fresh homemade salsa if possible to enhance the flavor profile of the filling.

Storage

Store any leftover black bean filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before refilling tortillas. The cilantro lime sauce is best kept in a sealed container and consumed within 2 days. Tacos are best enjoyed fresh for maximum crispiness, but you can keep fried tacos wrapped in foil in the fridge for up to 1 day and reheat in a skillet to restore crispness.

How to Serve

Four folded quesadillas are stacked closely on a white plate set on a white marbled texture. Each quesadilla has two golden-brown crispy tortilla layers with a dark brown, crumbled filling in between. Light green creamy sauce is drizzled unevenly on top and garnished with chopped fresh green herbs. A small lime wedge peeks out from the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the black bean filling can be prepared a day in advance and stored in the refrigerator. Just reheat it on the stovetop before assembling the tacos.