Back to Recipe
Crispy Black Bean Tacos with Feta and Lime

Crispy Black Bean Tacos with Feta and Lime

Here's a new favorite to add to your weeknight dinner rotation. Made with canned black beans, a few simple but lively seasonings, and tangy feta cheese, these vegetarian tacos come together in just 20 minutes. A quick turn in a nonstick skillet warms the filling and creates the crispy exterior. The recipe is a Yummly original created by Sher Castellano.

Author: OnlineCook

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 800 kcal per serving

Ingredients

  • 2 cans - black beans
  • 1 cup - cilantro leaves
  • 4 - green onions
  • 2 - limes
  • 2 tablespoons - extra virgin olive oil
  • 4 teaspoons - chili powder
  • 2 teaspoons - garlic powder
  • ½ tsp - salt
  • 1 cup - crumbled feta cheese
  • 12 - corn tortillas
  • 2 tablespoons - extra virgin olive oil
  • ¼ cup - cilantro leaves
  • sour cream
  • hot sauce

Instructions

  1. Preheat the oven to 200°F. Place a baking sheet on middle rack while it heats.
  2. Rinse and drain the black beans. Chop the cilantro and green onions. Cut one lime into wedges and set aside. Squeeze the juice from the remaining lime.
  3. Transfer the black beans to a medium mixing bowl and add the chopped cilantro, green onions, lime juice, olive oil, chili powder, garlic powder, salt, and feta. Stir well to combine.
  4. Heat a large nonstick skillet over medium-high heat. Add about 1 teaspoon of oil and place two tortillas in the skillet. When tortillas are warm, place 1/4 cup of the bean mixture down the center of each. Fold each tortilla over to make a taco (you may have to press gently with a spatula to get the tortillas to stay folded). Cook until golden brown on bottom, 1-2 minutes. Flip the tacos over and cook for an additional 1-2 minutes.
  5. Transfer tacos to the baking sheet in the oven to keep warm.
  6. Repeat the steps until all 12 tortillas are filled and cooked.
  7. Transfer the tacos to a platter with the lime wedges and scatter cilantro leaves on top. Serve warm with sour cream and hot sauce, if desired.

Nutrition

Energy: 800 kcal | Total Fat: 30 g | Saturated: 12 g | Trans: 0 g | Cholesterol: 43 mg | Total Carbs: 109 g | Fiber: 27 g | Sugars: 3 g | Proteins: 31 g | Sodium: 1,506 mg | Polyunsaturated: 10 g | Monounsaturated: 20 g

©2026 OnlineCook LLC