Crispy Black Bean Tacos

5 from 3 votes
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Easy vegetarian crispy black bean tacos with a smoky spicy flavor. Baked in the oven and ready in 20 minutes.

Crispy black bean tacos on a white ceramic plate with toppings and limes.
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Why Make Crispy Black Bean Tacos

These vegetarian tacos are filling! They are jam packed with flavor and they have a nice smoky flavor to them making them addictive.

They come together so quickly, have dinner ready and on the table in about 20 minutes. A great meal prep as well, you can reheat them in an air fryer or in the oven.

Customize them the way you’d like! If you want to add some ground beef for more protein they will be great, or leave them fresh and nourishing as is. You can also try my Crispy Chicken Tacos – these are top notch flavor!

Ingredients Needed

Ingredients needed to make Crispy black bean tacos in small bowls and plates on a counter.

Black Beans. Canned black beans work perfectly for this recipe. They are quick are easy to cook up. This is the base of the taco.

Tomato. I use beef steak tomatoes for this recipe, they add a lot of volume and moisture for the beans.

Liquid Smoke. This is a wonderful condiment to upgrade flavors for savory dishes. I always have it on hand for recipes like this!

Seasonings. Salt, cumin, chili powder, smoked paprika, oregano.

Chipotle Peppers in Adobo. These are in a can, found in the international aisle. These can be spicy, so be sure to check the spice before adding the full amount.

Sour Cream. This is added to the bean mix. You can also use cream cheese. It adds a little tangy creaminess to the mix.

All other ingredients and measurements can be found in the recipe card below.

Recipe Variations

Black Beans. Use pinto beans in place if needed.

Protein. Any cooked ground meat would mix well in with with beans. Just add in with all the other ingredients while making the bean mixture.

Chipotle Peppers In Adobo. You can sub chipotle powder if needed. Note, they won’t be as spicy.

Liquid Smoke. This can be omitted if needed.

Tortillas. Use taco size corn or flour tortillas.

Steps To Make This Recipe

chopped veggies on a cutting board and a skillet with onions in it.

Step One. Gather the ingredients, chop the tomatoes, garlic, and onions. Heat a large skillet on medium heat. Add oil and chopped onions to the skillet. Preheat the oven to 375º.

Step Two. Sauté the onions for about 3 minutes. Next, add all the black bean mix ingredients: tomato paste, chipotle adobo, black beans, tomatoes, garlic, seasoning, liquid smoke.

Steps to make crispy tacos in a skillet and a baking sheet with tacos.

Step Three. Let the mixture cook down a bit and cook together. It should look similar to refried beans a bit. Squeeze the fresh lime in it. Save the rest of the lime for serving.

Step Four. Wrap about 12-14 tortillas in a damp paper towel, microwave them for 30 seconds. Working quickly, spritz the tortillas with oil spray, add about 1/4 cup or less of bean mixture to the tortilla, generously add shredded cheese and seal/press closed. Continue the process until the cooking sheet is full.

Step Five. Place in the oven for about 10-14 minutes or until the cheese is melted and crisped on the edges of the tacos and the tacos are lightly browned.

Step Six. Let them cool a bit, add sour cream, sliced jalapeños, cilantro and any other topping of choice! Enjoy.

Store leftovers in an airtight container for up to 4 days. Reheat in an air fryer, microwave or in a skillet on low.

Crispy black bean tacos up close on a plate with toppings.

Recipe FAQs

Are these tacos spicy?

Yes, these are a bit spicy from the chipotle peppers and adobo sauce, you can use 1/2 tsp chipotle powder in place if needed.

Can I add more protein to this recipe?

Yes, add more protein to this recipe by adding cooked ground meat, beef, turkey or venison would work well.

What other veggies can be added to these tacos?

Chopped mushrooms, chopped peppers or zucchini or corn would be wonderfully added in here.

Recipe Tips

Don’t overload the tacos. They will fall apart if they are overloaded.

Use fresh tortillas to get the best folded tacos without breaking and cracking.

Try to use the bean mix as the “glue” to hold the tacos closed. You can also sprinkle cheese on the edges to help seal the tacos while baking.

Make these tacos extra spicy and delicious with my Chili Onion Crunch on top!

Crispy Black Bean Taco Pairings

These tacos pair great with my Roasted Poblano Corn Salad, Black Bean and Corn Salad, or my Roasted Red Pepper Kale Salad.

Other Taco Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Crispy Black Bean Tacos on a white plate with limes and cilantro, sour cream and jalapeño.
5 from 3 votes

Crispy Black Bean Tacos

Easy vegetarian crispy black bean tacos with a smoky spicy flavor. Baked in the oven and ready in 20 minutes. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Equipment

  • large skillet
  • sharp knives
  • baking sheet

Ingredients 

  • 1 Tbsp olive oil
  • cup red onions, chopped , *see notes
  • 4 garlic cloves, minced
  • 2 14 oz cans black beans
  • 2 Tbsp tomato paste
  • 1 cup tomatoes, chopped
  • ½ tsp dried oregano
  • ½ tsp salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • tsp chili powder
  • chipotle peppers in adobo , about 1 Tbsp
  • Tbsp liquid smoke, *see notes
  • ½ cup cheese, shredded, any cheese of choice
  • 10-12 corn tortillas , *see notes

Toppings (Optional)

  • 4 Tbsp sour cream
  • sliced avocado
  • 4 Tbsp cilantro, chopped
  • 1 jalapeño, sliced
  • 1 lime, sliced

Instructions 

  • Gather the ingredients, chop the tomatoes, garlic, and onions. Heat a large skillet on medium heat. Add oil and chopped onions to the skillet. Preheat the oven to 375º.
  • Sauté the onions for about 3 minutes. Next, add all the black bean mix ingredients: tomato paste, chipotle adobo, black beans, tomatoes, garlic, seasoning, liquid smoke.
  • Let the mixture cook down a bit and cook together. It should look similar to refried beans a bit. Squeeze the fresh lime in it. Save the rest of the lime for serving.
  • Wrap about 12-14 tortillas in a damp paper towel, microwave them for 30 seconds. Working quickly, spritz the tortillas with oil spray, add about 1/4 cup or less of bean mixture to the tortilla, generously add shredded cheese and seal/press closed. Continue the process until the cooking sheet is full. 
  • Place in the oven for about 10-14 minutes or until the cheese is melted and crisped on the edges of the tacos and the tacos are lightly browned. 
  • Let them cool a bit, add sour cream, sliced jalapeños, avocado, cilantro and any other topping of choice! Enjoy. 

Notes

*white or yellow onion will work well. 
*chipotle peppers in adobo are spicy, add more for extra spice or less to make it more mild. 
*optional, this adds a nice smoky flavor to the beans. 
*flour or corn will work great. Use small taco sized tortillas.
Store leftovers in an airtight container for up to 4 days. Reheat in an air fryer, microwave or in a skillet on low. 
 

Nutrition

Serving: 2tacos | Calories: 292kcal | Carbohydrates: 37g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 592mg | Potassium: 398mg | Fiber: 6g | Sugar: 4g | Vitamin A: 923IU | Vitamin C: 13mg | Calcium: 201mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: dinner, Main Course
Cuisine: Mexican
Servings: 4
Calories: 292
Keyword: 30 minute, Tacos, vegetarian
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5 Comments

  1. Looking forward to trying this! Assuming the beans get drained and the chipotle pepper gets chopped. Is that right?

    1. Hi Carmen! Yes, you are exactly correct thanks for catching that. I will adjust the instructions so they’re a little more clear.

  2. 5 stars
    Let me just say these were DELISH! I will be making again, I can’t get over the fact that they are meat free.

  3. 5 stars
    These were incredibly tasty. I am already thinking what else I can put these beans on. My tortillas were not crisping and I was losing hope but, trust the process! Will make again.

    1. I am so happy to hear this! Thank you for the feedback.