Crispy Black Bean Tacos Recipe

Introduction

Crispy Black Bean Tacos are a flavorful and satisfying vegetarian option that’s perfect for weeknights or casual gatherings. With a spicy, well-seasoned black bean filling and melted cheese, these tacos come out crispy and delicious every time.

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ white onion, diced
• 1 orange or red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon kosher salt
• 1 heaping handful fresh cilantro
• ¼ cup mild or medium salsa
• Olive oil or nonstick cooking spray, for brushing
• 10 to 12 flour tortillas (8-inch)
• 1½ cups shredded pepper jack or cheddar cheese
• Greek yogurt or sour cream, for serving
• Pickled red onions and/or pickled jalapeños, for serving
• Chipotle Tahini Sauce or Cilantro Lime Sauce, for serving

Instructions

1. Step 1: Preheat the oven to 425 degrees F and line a large or two baking sheets with parchment paper.
2. Step 2: Warm olive oil in a medium skillet over medium heat. Add diced onion and bell pepper, and cook for 3 to 5 minutes until tender and soft. Stir in garlic, chili powder, cumin, oregano, and paprika; cook for 1 more minute until fragrant. Remove from heat.
3. Step 3: In a food processor, combine 1 cup of black beans (reserve the rest), sautéed veggies, and kosher salt. Pulse on high for about 30 seconds until well combined but still slightly chunky. Scrape down the sides if needed and pulse again. Add cilantro and salsa, then pulse for 15 seconds to combine.
4. Step 4: Stir the remaining whole black beans into the mixture by hand to add texture.
5. Step 5: Lightly brush each tortilla with 1 teaspoon olive oil or spray one side with nonstick cooking spray. Place the oiled side down on the prepared baking sheet.
6. Step 6: Spread 2 to 3 tablespoons of the black bean filling on one side of each tortilla. Top with 2 to 3 tablespoons shredded cheese, then fold or shut the tortilla firmly to make a taco.
7. Step 7: Repeat with remaining tortillas, filling, and cheese, arranging all tacos on the baking sheet.
8. Step 8: Bake for 15 to 20 minutes until tacos are crispy and golden brown in spots.
9. Step 9: Let the tacos cool for 5 to 10 minutes before serving.
10. Step 10: Serve with sour cream or Greek yogurt, pickled red onions or jalapeños, and your choice of chipotle tahini or cilantro lime sauce.

Tips & Variations

• For extra crunch, toast the tortillas in a dry skillet before assembling the tacos.
• Swap pepper jack for a dairy-free cheese if you want a vegan version; just add extra salsa for moisture.
• Use corn tortillas if you prefer, but handle gently as they can be more fragile when baking.
• Add diced avocado or fresh lime juice for brightness before serving.

Storage

Store any leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350-degree F oven for 8 to 10 minutes to help retain crispiness, or use a toaster oven. Avoid microwaving as it can make the tacos soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the black bean filling ahead of time?

Yes, you can prepare the black bean mixture up to two days in advance and refrigerate it in an airtight container. Bring it to room temperature before assembling the tacos.

Can these tacos be made gluten-free?

Absolutely! Use gluten-free tortillas instead of flour tortillas to make this recipe gluten-free. Just be sure to check your salsa and spices for any hidden gluten ingredients.

Crispy Black Bean Tacos Recipe

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★★★★★

4.9 from 91 reviews

Crispy Black Bean Tacos are a delicious and vegetarian-friendly meal featuring a flavorful black bean and veggie filling seasoned with chili powder, cumin, and smoked paprika. These tacos are baked to perfection with melted cheese inside warm flour tortillas, offering a satisfying crunch and rich taste. Served with creamy Greek yogurt or sour cream and zesty pickled toppings, these tacos bring a perfect balance of spice, texture, and freshness for an easy and nutritious dinner.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 to 12 tacos 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1 tablespoon extra-virgin olive oil
• ½ white onion, diced
• 1 orange or red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon kosher salt
• 1 heaping handful fresh cilantro
• ¼ cup mild or medium salsa

Tacos

• Olive oil or nonstick cooking spray, for brushing
• 10 to 12 flour tortillas (8-inch)
• 1 ½ cups shredded pepper jack or cheddar cheese

For Serving

• Greek yogurt or sour cream
• Pickled red onions and/or pickled jalapeños
• Chipotle Tahini Sauce or Cilantro Lime Sauce

Instructions

1. Preheat the oven: Set your oven to 425 degrees F and line one or two large baking sheets with parchment paper to prepare for baking the tacos.
2. Cook the veggies: Heat 1 tablespoon of extra-virgin olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper and sauté for 3 to 5 minutes until they are tender and soft. Stir in minced garlic, chili powder, cumin, dried oregano, and paprika and cook for an additional minute until the spices release their aroma. Remove the skillet from heat and set aside.
3. Make the filling: In a food processor, combine 1 cup of the drained black beans, sautéed vegetables, and kosher salt. Pulse on high for about 30 seconds until the mixture becomes blended but still slightly chunky. Use a spatula to scrape down the sides and pulse again if needed. Add the fresh cilantro and salsa then pulse for 15 seconds to incorporate. Finally, stir in the remaining whole black beans gently with a spoon for texture.
4. Assemble the tacos: Lightly brush each tortilla with about 1 teaspoon of olive oil or spray one side with nonstick cooking spray. Place oil-side down on the prepared baking sheet. Spread 2 to 3 tablespoons of the black bean filling over one half of each tortilla, top with 2 to 3 tablespoons of shredded cheese, then fold the tortilla over to create a closed taco, pressing to seal slightly.
5. Bake the tacos: Place the assembled tacos in the preheated oven and bake for 15 to 20 minutes until they are crispy and have golden brown spots, indicating the cheese has melted and the tortillas are toasted.
6. Cool and serve: Remove tacos from the oven and allow them to cool for 5 to 10 minutes before serving. Serve with Greek yogurt or sour cream for dipping, add pickled red onions and/or pickled jalapeños inside the tacos, and accompany with chipotle tahini sauce or cilantro lime sauce for extra flavor.

Notes

• For a gluten-free option, substitute flour tortillas with corn tortillas certified gluten-free.
• You can use canned black beans to save time but make sure to rinse and drain them to reduce sodium content.
• Adjust the level of heat by choosing mild or medium salsa and the amount of chili powder according to your spice preference.
• Make sure to fold tacos firmly so the filling doesn’t fall out during baking.
• Leftover filling can be refrigerated for up to 3 days and used in burritos or as a dip.

Keywords: black bean tacos, crispy tacos, vegetarian tacos, baked tacos, Mexican taco recipe, easy taco recipe, meatless tacos