Crispy Black Bean Tacos

5 from 4 votes

You're going to love these easy vegetarian crispy black bean tacos with a smoky and spicy flavor. They're baked in the oven and ready in 30 minutes.

Prep Time10

Cook Time30

Total Time30

Course: dinner, Main Course

Cuisine: Mexican

Diet: Vegetarian

Servings:

Author: Bailey

Equipment

large skillet
sharp knives
baking sheet

Ingredients

1 Tbsp olive oil
⅓ cup red onions, chopped white or yellow onion will work well.
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
1 ½ tsp chili powder
1 ½ chipotle peppers in adobo about 1 Tbsp, chipotle peppers in adobo are spicy, add more for extra spice or less to make it milder
1 ½ Tbsp liquid smoke optional, This adds a nice smoky flavor to the beans.
½ cup cheese, shredded any cheese of choice
10-12 corn tortillas flour or corn will work great. Use small taco sized tortillas.

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 15-20 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

Don't overload the tacos. They will fall apart if try to stuff in too much filling. For these tacos, less is best.

Fresh warm tortillas. Use fresh tortillas that are slightly warmed so you can fold the tacos without the tortillas breaking and cracking.

Keep them closed. Use the bean mix as the "glue" to hold the tacos closed. If they won't stay sealed, you can also sprinkle cheese on the edges for extra help in keeping the tacos sealed while baking.

Store: Store leftover tacos in an airtight container for up to 4 days. Be sure to store the toppings separately. Reheat in an air fryer, microwave or in a skillet on low. Note that the microwave will not make the tacos crisp up again.

Nutrition