Bean and Cheese Crispy Corn Tacos
I wanted to share my favorite recipe for bean and cheese crispy corn tacos with the most incredible cilantro lime sauce for dipping. I could eat a million of these mini fried tacos!
Servings: 12 tacos
Calories: 126kcal
Ingredients
- 1 bag organic corn tortillas
- 1 can organic black beans drained
- 4 ounces Mexican blend cheese
- 2 jalapeños broiled skin and seeds removed, chopped.
- 1/3 cup chopped red (aka purple) cabbage
- Dash pepper and salt
- Oil for frying I used vegetable oil
- Toothpicks to hold the tacos together
Cilantro Lime Sauce
- 2 garlic cloves
- 1/4 yellow onion
- 1/3 cup cilantro
- Juice of 2 limes
- 1/2 - 1 jalapeño broiled skin and seeds removed
- Dash of salt and pepper to taste
Instructions
- Broil 3 jalapeño peppers until charred. Remove the skin and seeds and dice 2 of them. Save the other one for the sauce.
- In a medium mixing bowl, combine the black beans, cheese, cabbage, jalapeño peppers and salt and pepper. Stir to mix.
- Microwave 12 corn tortillas until soft and pliable.
- Lay the tortillas out and scoop in a spoonful of the black bean mixture. Roll the tortilla tightly and secure with a toothpick.
- Heat about 1/2 cup oil (whatever you prefer vegetable, canola, olive, etin a large skillet.
- Place the tacos in the hot oil and cook until the shell is crispy and will hold its shape.
- Lay them on a paper towel and remove the toothpick to eat.
Lime Sauce
- Blend all of the ingredients in a powerful blender until completely smooth. It's spicy!
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 182mg | Fiber: 4g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 1mg