Crunchy black bean tacos from One Pan, Two Plates: Vegetarian Suppers: More Than 70 Weeknight Meals for Two (page 139) by Carla Snyder

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Notes about this recipe

  • gretchen_8rq6ra on March 03, 2026

    Agreed with the other comment that this was pretty bland. I mashed the black beans into a thick paste and seasoned generously with a Mexican blend. It was good! And the leftovers made a nice burrito.

  • clcorbi on September 06, 2017

    These were pretty good. The filling wasn't super special--it needed to be salted aggressively to have a decent amount of flavor. I did like the technique of crisping these up--they really were halfway between a taco and a quesadilla. I just think it would have worked better with a less spill-able filling; for example, if the beans had been mashed up a bit, maybe. I substituted feta for the queso fresco.

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