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Crispy Black Bean Tacos Recipe

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4.4 from 14 reviews

These Crispy Black Bean Tacos are a delicious and satisfying vegetarian Mexican dish featuring a flavorful black bean filling seasoned with spices and topped with melted cheese. The tacos are oven-baked until golden and crispy, making them irresistibly crunchy without any frying. Serve them with guacamole, pico de gallo, and jalapeño ranch for a perfect meal that's quick to prepare and packed with vibrant flavors.

  • Total Time: 35 minutes
  • Yield: 4 servings

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:

  • Guacamole
  • Pico de Gallo
  • Jalapeño Ranch

Instructions

  1. Preheat the oven. Preheat your oven to 425°F (220°C) to prepare for baking the tacos.
  2. Cook the filling. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté until softened, about 5 minutes. Then add the minced garlic, chili powder, cumin, smoked paprika, and kosher salt. Stir and cook for 1 minute until the spices are fragrant.
  3. Add beans and finish filling. Add the rinsed and drained black beans along with the salsa to the skillet. Cook for 2 to 3 minutes, stirring occasionally until the mixture is warmed through. Lightly mash some of the beans with a spoon or spatula to help the filling hold together. Remove from heat, then stir in the chopped cilantro and fresh lime juice for brightness.
  4. Warm tortillas. To make the tortillas soft and pliable for folding, wrap them in a damp paper towel and microwave for 30 to 60 seconds.
  5. Assemble tacos. Lightly grease a large sheet pan with avocado oil. Brush both sides of each warmed tortilla with avocado oil. Place the tortillas in a single layer on the sheet pan. Spoon the black bean mixture onto one half of each tortilla, then sprinkle with shredded cheese. Carefully fold the tortillas over and gently press to seal.
  6. Bake. Place the sheet pan in the preheated oven and bake the tacos for 15 to 20 minutes, flipping them halfway through the baking time. Bake until the tacos are golden and crispy and the cheese inside has melted.
  7. Serve. Remove from the oven and serve the tacos warm with guacamole, fresh pico de gallo, and a drizzle of jalapeño ranch for an extra kick.

Notes

  • For extra crispiness, make sure to flip the tacos halfway through baking.
  • You can substitute corn tortillas with flour tortillas if preferred.
  • If you want to make it vegan, omit the cheese or use a plant-based cheese alternative.
  • Make sure to mash the black beans lightly to improve the texture of the filling so it holds together better during baking.
  • Leftover tacos can be reheated in the oven or air fryer to retain crispiness.
  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Dinner
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://mydishspace.com/crispy-black-bean-tacos-recipe/