Go Back
–+ servings
Crispy Black Bean Tacos

Crispy Black Bean Tacos: A Quick, Flavor-Packed Delight

Enjoy these Crispy Black Bean Tacos, a quick vegetarian treat bursting with flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 tablespoons Olive oil Adds richness and helps crisp the tacos; avocado oil can be a great alternative.
  • 1 medium Yellow onion, diced Provides foundational flavor; shallots offer a sweeter twist.
  • 4 cloves Garlic, finely chopped Enhances the aromatic quality; garlic powder can serve as a substitute.
  • 1 pepper Chipotle pepper in adobo sauce Optional; adjust for spice preference.
  • 2 tablespoons Tomato paste Deepens flavor and adds necessary moisture.
  • 1.5 teaspoons Chili powder Provides spice; opt for a mild variety if you'd like it less hot.
  • 1.5 teaspoons Ground cumin Offers warm undertones; coriander serves as a suitable substitute.
  • 1.5 teaspoons Smoked paprika Adds that irresistible smoky depth.
  • 2 cans (14 ounces) Black beans, drained and rinsed The star protein; dried beans can also be prepared.
  • 0.5 cup Vegetable broth Helps to create an ideal filling consistency; low-sodium options are best.
  • 1 Lime, juiced Adds bright acidity; lemon can be used in a pinch.
For the Tacos
  • 8-10 pieces Corn tortillas These are the base for your Crispy Black Bean Tacos; flour tortillas can offer a different texture.
  • 6 ounces Pepper Jack cheese, shredded Provides a melty, flavorful filling; vegan cheese is a great option.
  • Kosher salt and black pepper Essential for seasoning; adjust to taste.

Equipment

  • Skillet
  • Baking sheet
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Gather all your ingredients, including the black beans, onion, garlic, and spices. Set up your baking sheet.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté diced onion until translucent, about 3-4 minutes.
  3. Add finely chopped garlic and optional chipotle pepper, cooking for about 1 minute until fragrant. Stir in tomato paste, chili powder, ground cumin, and smoked paprika.
  4. Add black beans and vegetable broth to the skillet. Lightly mash some beans while stirring and simmer for about 5 minutes. Finish with lime juice.
  5. Wrap corn tortillas in a damp paper towel and microwave for 30 seconds.
  6. Brush baking sheet with remaining 2 tablespoons of olive oil. Fill warmed tortillas with black bean mixture and sprinkle with cheese. Fold each taco.
  7. Bake tacos for 8-10 minutes. Gently flip and return to oven for another 8-10 minutes.
  8. Remove from oven and let cool for a couple of minutes. Serve warm with toppings.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 20mg

Notes

For best results, store leftover filling separately from tortillas to maintain crispiness. Enjoy customizing your tacos with different toppings!

Tried this recipe?

Let us know how it was!