Black Bean Smash Tacos
These Black Bean Smash Tacos are my new favorite! So dang easy and delicious, and perfect for a quick weeknight meal!
I made some Smash Tacos with Chickpeas a little while back and loved them, so I figured I might as well make some more but with Black Beans!
These are just as good, but in a completely different way! I’ve been loading them up with my Cilantro Sauce and have been eating them everyday for lunch and I can’t stop!
This Smash Taco Recipe also makes about 1.5 pounds worth, and I recommend doing 2 – 3 oz. portions, so that’s 8 – 12 Tacos!
ingredients for Black Bean Smash Tacos
- Black Beans – I’m using canned black beans, but fresh will work too. You’ll need about 3 cups (500g) of cooked beans. If you use low sodium canned beans you will likely have to adjust the salt since I used regular canned black beans.
- Flavorings – Soy Sauce, Tomato Paste, Vegan Mayo, will be our wet flavorings. Onion and Garlic Powder, Smoked Paprika, Cumin, Cayenne, Nutritional Yeast will be the dry seasonings.
- Binders – I’ll be using Cornstarch and Instant Potato Flakes for the binders. You can also use Breadcrumbs if you like instead of the Potato Flakes.
- Cilantro Sauce – I made my homemade Cilantro Sauce, as well as some Chipotle Mayo, but use whatever you like!
- Lettuce – I like Iceberg!
- Pico de Gallo – a classic taco topper!!
- Pickled Onions – I also tried out one with Pickled Onions!
- Tortillas – You can use corn or flour, both work great! I did prefer the corn however, so go for those ideally!
How to make a soy and gluten free Smash Taco?
For Soy and Gluten Free, swap the Soy Sauce for Coconut Aminos. I used Potato Flakes and Cornstarch, so it’s naturally GF on that end too. And obviously use Corn Tortillas for GF!
how to make Black bean Smash Tacos
Drain and wash the beans. Add them along with all the other ingredients to a food processor and pulse / blend until it’s smooth but with some good chunks still.
You can also mash this mixture with a fork or potato masher in a large mixing bowl.
To make a taco, simply take out about 2 – 3 oz worth, and roll into a ball.
You can smash the taco in two ways. The first option is to add the bean ball to a hot non-stick pan, then the tortilla on top, and then smash it.
The second option is to smash the ball into the tortilla. I recommend using some parchment or burger paper and a stiff spatula or burger press.
Then add that to a non-stick pan heated over medium with a bit of oil. I like to spray the smashed bean patty with oil too.
Pan fry until browned, about 3 – 4 minutes. You can flip and fry the tortilla for a few minutes as well if you like it to be a bit crispy.
Top with whatever you like! I’ve been doing my Cilantro Sauce or Chipotle Mayo, shredded lettuce and pico de gallo!
Storage
You can store the Black Bean Mixture for 4 – 5 days in the fridge. Then just whip up 2 – 3 tacos as needed!
other recipes you’ll dig!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Black Bean Smash Tacos
Ingredients
Black Bean Mixture
- 2 (15 oz) Cans of Black Beans
- 1 Tbsp Tomato Paste
- 2 Tbsp Soy Sauce
- 2 Tbsp Vegan Mayo
- 1/2 cup Instant Potato Flakes (or Bread Crumbs, Oat Flour)
- 2 Tbsp Cornstarch
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Cayenne
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Jalapeño Brine
- Salt & Pepper
For Tacos
- Corn Tortillas (or Flour)
- Shredded Lettuce
- Pico de Gallo
- Cilantro Sauce
- Chipotle Mayo
- Whatever You Want!
Instructions
- Drain and wash the beans. Add them along with all the other ingredients to a food processor and pulse / blend until it’s smooth but with some good chunks still. You can also mash this mixture with a fork or potato masher in a large mixing bowl.
- You can store the mixture in the fridge for 4 – 5 days. To make a taco, simply take out about 2 – 3 oz worth, and roll into a ball.
- You can smash the taco in two ways. The first option is to add the bean ball to a hot non-stick pan, then the tortilla on top, and then smash it.
- The second option is to smash the ball into the tortilla. I recommend using some parchment or burger paper and a stiff spatula or burger press.
- Then add that to a non-stick pan heated over medium with a bit of oil. I like to spray the smashed bean patty with oil too.
- Pan fry until browned, about 3 – 4 minutes. You can flip and fry the tortilla for a few minutes as well if you like it to be a bit crispy.
- Top with whatever you like! I’ve been doing my Cilantro Sauce or Chipotle Mayo, shredded lettuce and pico de gallo!
