Black Bean Spider Taco Ring
Prep time: 15 mins
Total Time: 1hr 15 mins
Serves 8
Get ready to spin a web of deliciousness with this Black Bean Spider Taco Ring! This spooky, savory creation is the perfect Halloween party dish to impress your guests. Imagine crispy, golden black bean filled pastry shaped into a festive ring, gooey melted cheese, and all your favorite taco toppings like fresh guacamole, zesty salsa, and sour cream. Not only is it packed with flavor, but it’s also a fun and interactive dish for everyone to dig into!
But here’s the real treat: black beans aren't just tasty—they’re also incredibly nourishing for your kidneys in Traditional Chinese Medicine! In TCM nutrition, black beans are believed to support and strengthen the Kidney energy, which plays a vital role in maintaining vitality, energy levels, and overall well-being. So not only will you be serving up a delicious, spooky taco ring, but you'll also be supporting your body’s health and balance!
Whether you're hosting a Halloween party or just getting into the spooky spirit at home, this Black Bean Spider Taco Ring will have everyone crawling back for seconds. Serve it up with a side of spook-tacular creativity and let the festivities begin!
INGREDIENTS
2 tbsp. avocado oil
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 1/2 tsp. kosher salt, divided
2 cans black beans, rinsed and drained
4 tsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 1/2 c. shredded cheddar cheese
3 (8-oz.) cans crescent rolls
2 c. (or more) shredded lettuce
3/4 c. (or more) chopped tomatoes
1/4 c. (or more) Royal Crest sour cream
2 black olives, pitted
INSTRUCTIONS
In a large skillet over medium heat, heat oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 4 to 5 minutes.
Stir in beans, water, chili powder, cumin, oregano, and remaining 2 teaspoons salt. Remove from heat and let cool. Stir in cheese.
Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment.
For the spider body, unroll 2 cans of crescent rolls and divide into triangles. Arrange triangles on one prepared sheet with all the points facing out and the shortest sides of the triangles overlapping to form an empty 6" circle in the center.
Spoon cooled bean taco mixture over overlapping portion of rolls, creating a ring of filling. Fold pointed ends of rolls over filling and tuck under (some filling may peek out between strips; that’s okay).
For the legs, separate remaining can of crescent rolls into triangles. Fold the tip of the triangle inward by 1", then roll triangles up from the longest side, creating a thin rod about 7" long. Arrange on second prepared sheet in the shape of a wide “V,” then repeat with remaining crescent rolls.
Bake spider body on lower rack until golden brown and cooked through, 15 to 20 minutes. Bake spider legs on upper rack until golden brown, 10 to 12 minutes. Let cool slightly.
Arrange spider body on a platter. Insert 4 legs on each side of the body between strips so they’re standing upright. Fill center of body with lettuce, tomatoes, and sour cream in stripes; stick olives in sour cream for the eyes. Serve with more sour cream, lettuce, and tomatoes alongside, if desired. Enjoy!
photo and recipe inspiration to Delish
