Face First Black Bean Taco

Name: Face First Black Bean Taco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups cooked black beans; (canned or soaked overnight and pressure cooked); ½ tsp cumin powder; ½ tsp chili powder or chili flakes; to taste Salt; to taste Black pepper; 1-2 tbsp hot sauce, salsa, or mayo (optional, for flavor and texture); 4 corn tortillas; 1 tbsp butter or oil, for heating; 2 cups leftover burrito bowl toppings or vegetables of choice; Shredded lettuce; Sliced onions; Roasted sweet potato; Corn; Bell peppers; Avocado; Leftover fajita vegetables

Handhelds

Protein: Black Beans
Complete the plate: A full plate on its own
Serves: 2
Hands-on · total: 10 min · 25 min (est.)
Walk-away: No

Plan ahead: soak black beans overnight. Canned works too - rinse and skip the soak.

From my
kitchen

Worth knowing

This recipe is perfect for using leftovers from burrito bowls, enchiladas, taco nights, or roasted vegetable meals.
The key step is cooking the black bean layer long enough so it forms a slight crust. If removed too early, the beans may stick to the pan.
A nonstick pan works best for this method.
Think of this as a customizable taco base - the black bean layer gives structure, and everything else can change depending on what you have available.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

Black Beanseasy effortweeknight-friendlyprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

15 mins

Total

25 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Black Bean Base

4 cupscooked black beans

(canned or soaked overnight and pressure cooked)

1 tspcumin powder1 tspchili powder or chili flakesto tasteSaltto tasteBlack pepper2-4 tbsphot sauce, salsa, or mayo (optional, for flavor and texture)

Taco Assembly

8corn tortillas2 tbspbutter or oil, for heating4 cupsleftover burrito bowl toppings or vegetables of choice

Ideas

Shredded lettuce(optional)

Sliced onions(optional)

Roasted sweet potato(optional)

Corn(optional)

Bell peppers(optional)

Avocado(optional)

Leftover fajita vegetables(optional)

Instructions

01
Prepare the black bean mixture by lightly mashing the cooked black beans. Leave some texture so the beans are not completely smooth.
02
Add cumin powder, chili powder, salt, and pepper. Mix well. Add a little hot sauce, salsa, or mayo if desired to make the mixture more flavorful and spreadable.
03
Spread a thin layer of the black bean mixture onto one side of a tortilla.
04
Heat a nonstick pan and add a little butter. Place the tortilla black bean side up and heat the plain tortilla side first.
05
Once the tortilla is warm and lightly crisp, carefully flip it so the black bean side touches the pan. Cook on the nonstick surface until the black bean layer forms a light crust and releases easily from the pan.
06
Remove the tortilla and add your toppings on top of the black bean layer.
07
Add leftover burrito bowl ingredients, vegetables, sauces, guacamole, or salsa.
08
Fold or enjoy open-faced - the “face first” taco is all about loading it up and enjoying all the layers.

Worth knowing

This recipe is perfect for using leftovers from burrito bowls, enchiladas, taco nights, or roasted vegetable meals.
The key step is cooking the black bean layer long enough so it forms a slight crust. If removed too early, the beans may stick to the pan.
A nonstick pan works best for this method.
Think of this as a customizable taco base - the black bean layer gives structure, and everything else can change depending on what you have available.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

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