Crispy Black Bean Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://delishfamilyrecipe.com/crispy-black-bean-tacos-recipe/
