Touchdown Tacos with Football-Shape Corn Tortillas

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy corn tortillas shaped like footballs are filled with zesty chipotle-spiced black beans and avocado, inspired by the excitement of flag football games. This Mexican-inspired quick recipe (vegetarian, gluten-free), ready in about 28 minutes, pairs corn tortillas, black beans, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

8 corn tortillas
1 can (15 oz), drained and rinsed black beans
2 medium, diced avocado
3 tbsp avocado oil
1 tsp chipotle powder
1, juiced lime
1/4 cup, finely diced red onion
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Preheat oven to 375°F. Brush both sides of each corn tortilla with 1 tbsp avocado oil and place on a baking sheet. Press gently into a football shape using a greased cookie cutter or your hands, then bake for 8 minutes until crisp.
Step 2: In a medium bowl, mash 1/2 cup black beans with 1/4 tsp chipotle powder until slightly chunky, then mix with diced avocado, lime juice, red onion, and 1 tbsp cilantro.
Step 3: Spoon the bean mixture onto each shaped tortilla, top with remaining cilantro, and serve immediately while still warm.