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Crispy Black Bean Tacos

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Crispy Black Bean Tacos are the perfect weeknight dinner—quick, crunchy, and loaded with smoky, cheesy black bean filling. This easy vegetarian taco recipe is oven-baked, not fried, and can be customized with your favorite toppings. Great for Meatless Monday or Taco Tuesday!

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican-Inspired / Tex-Mex
  • Diet: Vegetarian

Ingredients

  • Corn tortillas
  • 2 cans black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1–2 cups shredded cheese (cheddar, Monterey Jack, or blend)
  • Olive oil
  • Salt and pepper, to taste
  • Optional toppings: guacamole, pickled onions, chopped cilantro, lime wedges

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a skillet, heat olive oil and sauté onion and garlic until soft and fragrant.
  3. Stir in black beans, chipotle peppers, chili powder, cumin, salt, and pepper. Lightly mash beans as they cook.
  4. Spoon the bean mixture onto one side of each tortilla. Top with shredded cheese and fold in half.
  5. Place folded tacos on a baking sheet and brush lightly with oil.
  6. Bake for 12–15 minutes, flipping halfway through, until golden and crispy.
  7. Serve hot with desired toppings like guacamole, pickled onions, cilantro, and lime wedges.

Notes

  • For a vegan version, use dairy-free cheese or skip cheese and add avocado for creaminess.
  • Add roasted sweet potatoes or sautéed peppers to the filling for extra flavor.
  • Adjust spice by using more or fewer chipotle peppers.
  • To freeze: bake, cool completely, then wrap and freeze. Reheat directly in oven.

Nutrition

Find it online: https://juliameals.com/crispy-black-bean-tacos/