Bean Dip Tacos
These delicious Bean Dip Tacos are a perfect blend of creamy bean dip, fresh toppings, and crunchy taco shells. Easy to prepare and quick to cook, they make for a satisfying meal any time of day.
Equipment
- 1 large mixing bowl
- 1 skillet
- 8 taco shells
- 1 spoon for mixing
- 1 set measuring cups and spoons
Ingredients
- 1 can (15 oz) black beans drained and rinsed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon lime juice
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 8 pieces taco shells
- to taste salt
- to taste pepper
Instructions
- In a large mixing bowl, mash the black beans using a fork or a potato masher until mostly smooth but still a little chunky.
- Add the sour cream, shredded cheddar cheese, chili powder, cumin, lime juice, salt, and pepper to the mashed beans. Stir until well combined.
- Heat a skillet over medium heat. Fill each taco shell with a generous spoonful of the bean dip mixture.
- Place the filled taco shells in the skillet and cook for about 2-3 minutes per side until the shells are crispy and golden.
- Once the tacos are cooked, remove them from the skillet and let them cool slightly.
- Top each taco with diced tomatoes, shredded lettuce, diced onions, and chopped cilantro.
- Feel free to add other toppings like avocado slices, jalapeños, or hot sauce for extra flavor.
Notes
Feel free to add other toppings like avocado slices, jalapeños, or hot sauce for extra flavor.
You can use refried beans instead of black beans for a smoother texture.
Leftover bean dip can be refrigerated for up to 3 days.