Crispy Baked Black Bean Tacos

A few crispy baked tacos made with black beans and a side of guacamole.

5 from 1 vote

Crispy Baked Black Bean Tacos

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.

Prep Time15

Cook Time16

Total Time31

Course: dinner

Cuisine: American, Mexican inspired

Keyword: baked tacos, black bean tacos, vegan tacos

Servings: tacos

Calories: 130kcal

Author: Jessica Laroche

Equipment

Baking sheet
Parchment paper
Large pan
Measuring cups and spoons

Ingredients

1 small onion diced
2 cloves of garlic crushed
1 tsp chili powder
½ tsp cumin powder
½ tsp smoked paprika
½ tsp dried oregano
2 x 15 oz black beans rinsed and drained
¾ cup fresh tomato diced
¼-½ cup water
½ lime juiced
salt to taste
10 corn tortillas

Instructions

Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Warm up a large pan with a little oil and add the onion with a pinch of salt. Cook for 5-7 minutes stirring often. Then add the garlic and the spices (chili, cumin, paprika and oregano), stir and cook for another minute.
Add the black beans, fresh tomato, water (start with ¼ cup) and lime juice, then stir to combine. Cook for 2-3 minutes, then use a potato masher to mash the beans until smooth yet with some beans still intact (it should be a coarse and creamy mixture). You can add a little extra water if necessary and taste to adjust spices and salt. Remove from the heat.
Wrap the corn tortillas with a damp towel and warm up in the microwave for 60-90 seconds (steaming them helps with folding without breaking).
Place the tortillas on the baking sheet and spread some of the bean mixture on half of them only (about 3 tablespoons). Fold them and place them on the baking sheet so the part with the bean mix is on top (the heavier weight helps the tortillas remain folded).
Spread out the bean tortillas on the baking sheet, spray with some oil and bake for about 8 min. Flip the tortillas, spray a little oil on the other side and bake for another 8 minutes. Let them cool down for 3 minutes, then enjoy with salsa, guacamole or vegan sour cream.

Video

Notes

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.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition