Crispy Baked Black Garlic Bean Tacos

Name: Crispy Baked Black Garlic Bean Tacos
Ingredients: test

JUMP TO RECIPE

An earthy, fiery take on the classic baked taco. We bloom Bravado Spice Black Garlic Carolina Reaper Hot Sauce in hot oil with aromatics, then smash black beans directly into the pan to create a rich, aggressively spiced filling. Stuffed into corn tortillas with Oaxaca cheese and baked at high heat until shattered and crispy. Served with a cool, tropical mango dipping salsa to balance the heat.

Created By Levi Hardeman

Cooking Time

20

Prep Time

15

Cuisine

Mexican

Servings

4 (8-10 tacos)

Ingredients

15 ITEMS

2 cans (15oz each)

2 Tbsp

1/2

2 Cloves

1/2-1 Tbsp

Black Garlic Carolina Reaper Hot Sauce - Hot Ones Season 6

OUT OF STOCK

1 tsp

1/2 tsp

1/2 c

10

2 c

1 c

1/4 c

1

1/4 c

1

Instructions

Preheat the Pan: Put a heavy baking sheet in the oven and preheat to 425°F. Getting the pan screaming hot before the tacos touch it is the secret to getting a fried-level crunch in the oven.
Mix the Dip: In a small bowl, toss the diced mango, red onion, minced jalapeño, cilantro, and lime juice. Set it in the fridge so the flavors meld while you cook.
Sauté the Aromatics: Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced white onion and cook for about 4 minutes until translucent. Add the minced garlic and ground cumin, and cook for 1 more minute.
Bloom the Sauce: Pour the Bravado Spice Black Garlic Carolina Reaper Hot Sauce directly into the hot onions and garlic. Let it sizzle and reduce for about 30 seconds. This wakes up the fermented garlic and chili oils.
Smash the Beans: Drop the drained black beans into the skillet along with the water or broth and the kosher salt. Let it simmer for 2 to 3 minutes. Take a potato masher or a heavy fork and aggressively mash the beans until about 70% of them are a thick paste, leaving some whole for texture. Take it off the heat—it should be thick and sticky, not watery.
Warm the Tortillas: Wrap your corn tortillas in a damp paper towel and microwave for 45 seconds until they are soft and pliable. (If you skip this, they will split when you fold them).
The Assembly Line: Lay out the warm tortillas. Spread a heavy spoonful of the spicy black bean mash on one half of each tortilla. Top with a generous pinch of shredded Oaxaca cheese. Fold the empty half over and press down firmly so it sticks together like a glue.
The Bake: Carefully pull the hot baking sheet out of the oven and spray it quickly with cooking oil. Place the folded tacos flat on the hot sheet (you should hear them sizzle). Brush the tops of the tacos with the remaining neutral oil.
Crisp Them Up: Bake at 425°F for 10 to 12 minutes. Flip the tacos over and bake for another 5 to 8 minutes until both sides are deeply golden brown, crispy, and the cheese is bubbling out of the edges.
Serve: Let them cool for just a minute so the cheese sets, then serve them alongside a bowl of the cold mango pico for dipping.