These crispy black bean tacos are wholesome, comforting, and easy to make! The black bean filling is made from Right Foods Organic Lower Sodium Black Bean Soup. Paired with a spicy, tangy, vegan yogurt dipping sauce, perfect for a weeknight dinner.

While your oven is heating up to 400 degrees F, it's time to prepare the delicious black bean filling. Start by pouring the Right Foods Organic Lower Sodium Black Bean Soup into a pan and adding 2 teaspoons of taco seasoning. Mix the seasoning thoroughly with the soup and then cook the mixture over medium-high heat. This should take about 10 to 15 minutes. Continue cooking until most of the liquid has evaporated, leaving behind a thick, flavorful black bean filling.

Once the liquid has cooked off, you can take a spatula to gently mash the black beans, creating a creamy and hearty filling. With the filling ready, lay out your mini whole wheat tortillas on a clean surface. Scoop 2 tablespoons of the prepared black bean filling onto one half of each tortilla. Fold the tortillas over, creating a half-moon shape with the filling neatly enclosed.

Now it's time to bake your creations. Place the filled tacos on a baking sheet and slide them into the preheated oven. Let them bake for 15 minutes, then flip the tacos and return them to the oven for an additional 3 minutes to ensure both sides are perfectly crispy.

While your tacos are baking to crispy perfection, you can prepare the Vegan Yogurt Sauce. In a small bowl, combine 1/3 cup of vegan yogurt, 1 teaspoon of taco seasoning, and the juice of half a lime. Season the sauce with salt to taste and mix until all the ingredients are well incorporated, creating a zesty and tangy dipping sauce.

Once the crispy black bean tacos are done baking, carefully remove them from the oven and plate them. For an extra burst of flavor and freshness, you can garnish them with some fresh cilantro and slices of pickled jalapeño.