Crispy black bean-bacon tacos with tangy romaine salad (Taquitos de frijol y tocino con ensalada) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 168) by Rick Bayless

  • tomatoes
  • apple cider vinegar
  • bacon
  • vegetable oil
  • corn tortillas
  • pickled jalapeño chiles
  • romaine lettuce
  • queso fresco
  • white onions
  • cooked black beans
  • EYB Comments

    Can substitute canned chipotle chiles in adobo sauce for pickled jalapeño chiles, and farmer's cheese for queso fresco. See recipe for variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chipotle chiles in adobo sauce for pickled jalapeño chiles, and farmer's cheese for queso fresco. See recipe for variations.

  • Zosia on May 19, 2016

    We really enjoyed this. The bacon-bean filling was delicious and the vinegary salad helped cut the richness and tempered the heat of it nicely. I used the suggested shortcut and served it in steamed tortillas with some salsa.

  • Rutabaga on February 09, 2015

    Looking for a creative way to use up the remaining cilantro lime sour cream from making fried avocado tacos, I found this recipe, then altered it to use ingredients I already had on hand: cannellini instead of black beans, turkey bacon, and pickled chipotles. The bean/bacon combo is a good one in any iteration. The pickled chipotle made them pretty spicy, so be cautious if you want something that isn't too hot. I only made six tacos, but used nearly all the filling. The cilantro lime sour cream was a good topping for the tacos and dressing for the accompanying salad, but plain crema with a hint of lime would also work well here, and would pair ideally when black beans are used. While the recipe instructs you to soften the tortilla in oil, I softened mine in a dry hot skillet, then fried them after they were filled. If you do it this way, I imagine you could set aside the pre-formed tacos the night before, then fry them right before serving.

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