Go Back
–+ servings
Crispy Black Bean Tacos Recipe filled with black bean and onion mixture, garnished with fresh cilantro.

Crispy Black Bean Tacos

Cheesy Crispy Black Bean Tacos with a spicy kick, baked to golden perfection.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Mexican, Vegetarian
Keyword: black bean tacos, Crispy Black Bean Tacos, crispy tacos, sheet pan dinner, vegetarian tacos
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 380kcal
Cost: $4

Ingredients

  • 3 tablespoons olive oil divided for sautéing and brushing
  • 1 medium yellow onion diced
  • 4 cloves garlic finely chopped or grated
  • 1 chipotle pepper from a can packed in adobo sauce finely chopped, optional
  • 2 tablespoons tomato paste for rich flavor
  • 1 ½ teaspoons chili powder for a mild heat
  • 1 ½ teaspoons ground cumin earthy and aromatic
  • 1 ½ teaspoons smoked paprika adds smokiness
  • 2 cans 14 ounces each black beans drained and rinsed
  • ½ cup vegetable broth or stock for moisture
  • 1 lime juiced
  • 10 corn tortillas soft for flexibility
  • 6 ounces Pepper Jack cheese freshly shredded or melty cheese of choice
  • Kosher salt to taste
  • Ground black pepper to taste

For serving:

  • Shredded lettuce optional
  • Mashed avocado optional
  • Guacamole optional
  • Sour cream optional
  • Cashew crema optional
  • Pickled red onions optional
  • Chopped cilantro optional
  • Salsa of choice optional
  • Lime wedges optional

Instructions

  • Preheat your oven to 450°F, placing a rack in the center.
  • Prepare all ingredients ahead of time, as this recipe cooks quickly.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the diced onion and season with salt. Cook for 3-4 minutes until the onion is soft and fragrant.
  • Add garlic and chipotle (if using) to the skillet, cooking for 30 seconds until fragrant. Then add chili powder, cumin, paprika, and tomato paste, stirring to coat the onions. Cook for an additional 1-2 minutes.
  • Stir in the black beans and cook for 1-2 minutes, warming them up. Add vegetable broth and bring to a simmer, mashing the beans slightly to combine. Cook for another 1-2 minutes to thicken. Squeeze lime juice into the mixture, then season with salt and pepper to taste. Remove from heat.
  • While the bean mixture is cooking, warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
  • Brush the baking sheet with the remaining 2 tablespoons of olive oil. Place the warmed tortillas on the sheet, flipping once or twice to coat them in oil. Spread the bean mixture over half of each tortilla, then top with cheese. Fold each tortilla into a taco, flipping them so the cheese side faces down.
  • Bake the tacos for 8-10 minutes, then flip carefully with a spatula. Return to the oven for an additional 8-10 minutes, until the tacos are golden and crispy. Remove from the oven and let cool for 2-3 minutes.
  • Serve the tacos warm with your choice of toppings such as avocado, salsa, and lime wedges.

Notes

Perfectly crisp tacos with rich black beans and melted cheese. The smoky heat from chipotle adds a delightful kick!

Nutrition

Serving: 200g | Calories: 380kcal | Carbohydrates: 50g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 550mg | Potassium: 550mg | Fiber: 10g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 20mg