Vegetarian Crispy Fried Tacos
Delight your taste buds with these Vegetarian Crispy Fried Tacos, a mouthwatering fusion of bold flavors and irresistible crunch. Packed with a savory filling of black beans, sweet corn, red bell pepper, and aromatic spices like cumin and smoked paprika, these tacos deliver a perfect balance of hearty and fresh. The crispiness comes from frying corn tortillas to golden perfection, sealing in a layer of melty cheddar cheese alongside the veggie-packed goodness. Top with creamy sour cream, zesty salsa, and a squeeze of lime for a burst of flavor in every bite. Quick to prepare in just 40 minutes, these tacos are a surefire hit for Meatless Monday, a family dinner, or a festive party snack. Perfect for vegetarians and taco enthusiasts alike, these crispy fried tacos are as satisfying as they are easy to make!
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Recipe Information
Ingredients
- 1 can canned black beans
- 1 cup canned corn kernels
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 12 small corn tortillas
- 2 cups vegetable oil, for frying
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup salsa
- 4 pieces lime wedges
Instructions
Drain and rinse the black beans. Drain the corn kernels.
In a large skillet over medium heat, add 1 tablespoon of vegetable oil.
Sauté the diced onion, red bell pepper, and minced garlic until softened, about 5 minutes.
Stir in the black beans, corn, cumin, smoked paprika, chili powder, and salt. Cook for another 3-4 minutes, allowing the flavors to meld.
Remove the mixture from heat and stir in the chopped cilantro. Set aside to cool slightly.
Heat the 2 cups of vegetable oil in a large frying pan over medium-high heat.
To assemble the tacos, place a small amount of the bean mixture on one half of each tortilla, top with a little shredded cheese, and then fold the tortilla in half.
Carefully place each taco into the hot oil, using tongs, and fry in batches, cooking each side for about 2-3 minutes until golden and crispy.
Remove the fried tacos and place them on a plate lined with paper towels to drain excess oil.
Serve the crispy tacos immediately, topped with sour cream, salsa, and a squeeze of lime juice.
Nutrition Facts
Calories |
6581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.7 g | 703% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 82.3 g | 294% | |
| Total Sugars | 36.7 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1511 mg | 116% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3825 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
