Crispy Baked Black Bean Tacos (Simple and Quick recipe!)

These crispy baked black bean tacos make for a perfect quick and easy weeknight dinner recipe! They are packed with flavor, easy to make, healthy and very versatile, plus you can make them in under 30 minutes! Vegan and gluten-free.

I do love easy sheet pan recipes for chaotic weeknight evenings. These vegan tofu fajitas are our go-to on busy days, or this chickpea vegetable tray bake when we crave Mediterranean flavors.

And now this ultra simple crispy baked black bean taco recipe earned its spot on our list of regulars. It is so straightforward, yet you will be surprised by the huge amount of flavors the simple list of ingredients delivers. It is inspired by my vegan black bean taquitos recipe, but even quicker and easier!

And the best part is the crispiness of the tacos! On taco nights, we typically choose soft tortillas, such as seen in these kale tacos or sweet potato mushroom tacos. But here, the spiced soft black bean filling contrasting with the crispy corn tortillas baked until golden brown makes for such a delicious complementing combo. Serve with a side of salsa or guacamole, a must-try on your next busy night!

For another cripsy taco dinner, try these avocado black bean tostadas!

Let me know if you give them a try! ❤️

❤️ Why you will love this recipe

• Quick and easy dinner recipe, perfect for busy weeknights!
• Very versatile, you can add more veggies or protein to the bean filling
• Family-friendly: kids love them, especially when served with a fun dipping sauce!
• Crowd-pleasing recipe that's not expensive!
• Healthy, filling and packed with fiber and plant-based protein
• Naturally vegan, dairy-free and gluten-free (if using corn tortillas)

🗒 Ingredient notes (+substitutions)

• Black beans: use canned black beans to make this recipe fast and convenient. No added sodium black beans are best, so you can season as you wish.
• Corn tortillas: compared to flour tortillas, I find that corn tortillas crisp better and have more flavor. Try using street taco tortilla size so they are easy to grab and go with one hand.
• Spices: there is a lot of room for the choice of seasoning, so feel free to adapt to your taste and what you have. I used a combination of chili powder, cumin powder, smoked paprika and dried oregano. Smoked paprika (as opposed to regular sweet paprika) is preferred to add more smoky flavor. Try other spices, such as chipotle powder or cayenne pepper.
• Tomatoes: help create a sauce with the black beans. You can also use cherry tomatoes.

⭐️ Full list of ingredients (with quantities) down below in the recipe card!

📝 Variations

• Taco seasoning: swap the spices and salt for about 3 teaspoons of store-bought taco seasoning!
• No tomato: you can swap the fresh tomato for 1-2 spoonfuls of salsa, especially if you plan on opening a jar to serve with the crispy tacos. Or, use some tomato paste with a splash of water.
• Spicy crispy tacos: add a finely chopped jalapeño, ground cayenne pepper or a few dashes of hot sauce to the black bean mixture.
• Veggie-packed baked tacos: add some finely chopped bell pepper, sweet potatoes, squash or mushrooms.
• Chipotle tacos: add 1-2 spicy chipotle peppers in adobo sauce for a delicious smoky and spicy flavor.
• Cheesy baked tacos: feel free to sprinkle some vegan cheese shreds over the black bean filling before closing it up!

🍽 How to make crispy baked black bean tacos

Step 1: Warm up a large pan with a little olive oil and add the onion with a pinch of salt. Cook for 5-7 minutes, then add the garlic and spices. Cook for 1-2 more minutes stirring often.

Step 2: Add the black beans, tomatoes, lime juice and a little water (about 3-4 tablespoons). Stir and cook for about 3-5 minutes.

Step 3: Use a fork or a potato masher to mash the mixture until smoother but still with some beans intact. Taste and adjust the seasoning, then remove from the heat.

Step 4: Wrap the pile of corn tortillas with a humid hand towel, then warm up in the microwave for 1.5-2 minutes (or until the tortillas are soft and pliable).

Step 5: Transfer some of the black bean filling over half of each tortilla (about 2-3 tablespoons).

Step 6: Then fold the tortillas so the part with the filling is on top (the weight from the bean that's over helps keep the tortilla folded while baking).

Step 7: Spray some oil (optional, to help with crispiness), then bake at 425ºF for 8 minutes, flip and bake for another 8 minutes. Let them cool down for 3-5 minutes before enjoying.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Helpful tips

• Corn tortillas are stiff when cold or at room temperature. To help them not crack when you fold them, make sure to steam and warm them up in the microwave first! This will ensure they are pliable and don't rip when you fold them.
• It is important to help the tacos stay folded once you fill them: spread the black bean filling on one side, fold and then flip so the heavy black bean filling is on top. This will help the tacos stay folded!
• The black bean filling is ultra-versatile! Make sure to taste straight from the pan and adjust the seasoning to your preference before spreading in tacos.

🍴 Serving suggestions

These baked black bean tacos are amazing served with 1-2 sauces to dip them in. Our favorites are this vegan avocado lime crema, roasted habanero and mango salsa, high-protein guacamole, vegan creamy chipotle sauce or fresh mango corn salsa.

Or serve with this amazing and all-time favorite vegan white queso for a cheesy taco meal.

To save some time, simply get a jar of salsa from the store, they are usually pretty healthy and so convenient!

To accompany these crispy baked tacos, try pairing them with vegan elote, vegan Mexican tomato rice or a zesty quinoa cilantro salad, plus a side of lime-marinated red onions for a punch in flavor.

❗️ Storage tips

The vegan crispy tacos are best enjoyed right away for optimal crispiness. If you have some leftovers, then store them in an airtight container in the fridge for up to 3 days.

Reheat in the oven (a mini toaster oven is great for that!) at 425ºF for about 10 minutes.

🌱 More quick Mexican dinners to try

I hope you like this easy crispy baked black bean taco recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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