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5 from 1 vote

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!
Course: Main Course
Cuisine: American, Mexican
Keyword: bean and cheese crispy taco recipe, bean and cheese crispy tacos
Servings: 12 tacos
Calories: 126kcal
Author: Eden


  • 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


  • 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!


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