Crispy Black Bean Tacos

No ratings yet

Recipe from Two Peas and Their Pod

These Crispy Black Bean Tacos are an easy vegetarian dinner made with seasoned black beans, melty cheese, and corn tortillas baked until golden and crispy. Serve with guacamole, pico de gallo, and jalapeño ranch for an easy taco night everyone will love.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: black bean tacos, crispy black bean tacos, vegetarian tacos

Servings:

Calories: 479kcal

Ingredients

For the tacos:

1 tablespoon avocado oil, plus more for greasing and brushing tortillas
1/2 yellow onion, diced
1/2 cup diced red bell pepper
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 (15 oz) can black beans, rinsed and drained
1/4 cup salsa
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
12 corn tortillas
1 1/2 cups shredded Monterey Jack or cheddar cheese

For serving:

Instructions

Preheat the oven. Preheat the oven to 425°F.
Cook the filling. Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the onion and red bell pepper and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, and salt and cook for 1 minute, until fragrant.
Add beans and finish filling. Add the black beans and salsa. Cook for 2–3 minutes, stirring occasionally, until warmed through. Lightly mash some of the beans to help the mixture hold together. Remove from heat and stir in cilantro and fresh lime juice.
Warm tortillas. Warm tortillas until soft and pliable (wrap in a damp paper towel and microwave for 30–60 seconds).
Assemble tacos. Lightly grease a large sheet pan with avocado oil. Brush both sides of each tortilla lightly with avocado oil. Place the tortillas on the prepared sheet pan. Spoon the black bean mixture onto one half of each tortilla, then top with shredded cheese. Fold the tortillas over and gently press to seal.
Bake. Bake for 15–20 minutes, flipping halfway through, until the tacos are golden and crispy and the cheese is melted.
Serve. Serve warm with guacamole, pico de gallo, and a drizzle of jalapeño ranch.

Notes

Warm the corn tortillas before assembling to prevent cracking.
Don't overfill the tortillas. A thin layer of filling will crisp up better.
Leave space between the tacos on the sheet pan so they can get crispy.
Leftovers can be refrigerated for up to 3 days. Reheat in the oven or air fryer for the best texture.
You can use Monterey Jack, cheddar, or a combination of both.
For a spicier taco, use spicy salsa or add diced jalapeño to the filling.

Nutrition