Ready in less than 30 minutes, this quick vegetarian meal is set to become a new weeknight favorite. Baked in the oven on a griddle, these crispy black bean cheesy tacos are super delicious when dipped in my tangy avocado lime crema.
Because this recipe is the chef’s kiss!
These tacos are a game changer for busy nights.
They are ready in less than 30 minutes and can be customized with any desired toppings such as cilantro, sour cream, avocado or pico de gallo
I’ve taken the extra 5 minutes to make this quick avocado lime custard that adds a creamy, fluffy touch and takes these tacos to the next level. I love dipping every taco bite into this delicious Greek yogurt based sauce!
As a registered dietitian, I’m always looking to add more plant-based protein to my diet, and these tacos are the perfect recipe to do just that.
With melted cheese and a crispy, crunchy texture from the corn tortillas, this recipe is sure to provide a nutritious, filling meal that the whole family will enjoy. Even my three year old approved!
Materials you will need
Notes on ingredients
black beans: They have an earthy, slightly dry flavor. If you use canned black beans (I do!) be sure to drain and rinse them before using.
olive oil: It is used to coat tortillas to contribute to their crispy texture.
taco seasoning: It adds some spice and Mexican flavor.
mild salsa: The tangy, slightly spicy kick adds freshness to the filling.
lime juice: It offers a zesty, citrusy twist, enhancing flavors and adding brightness.
Mexican grated cheese: It has a creamy, mild taste and melts well.
corn tortillas: I like to use corn tortillas in this recipe because I find they crisp up beautifully. They tend to break quite easily, but they still taste great!
Black beans are nutritious!
As a registered dietitian, I love that black beans are a great plant-based source protein and fiber.
If you want to be specific, they are rich in soluble fiber that has been found to help they reduce cholesterol by binding it in the body and preventing its absorption into the bloodstream.
They are also rich in vitamins and minerals such as manganese, magnesium, potassium, B vitamins, phosphorus and iron. Woot, Woot! Let’s hear it about the beans!
Equipment you will need (affiliate links – if you make a purchase I get a small commission)
How to Make Crispy Black Bean Tacos
- Making stuffing. In a food processor, add the beans, taco seasoning, salsa, and lime juice and pulse until smooth and creamy, about 45 seconds.
- Assemble tacos. Place the tortilla on parchment paper and spread the black bean mixture on one side and top with grated cheese. Fold the tortilla to create a taco. Repeat with the remaining tortillas.
- Bake tacos. Bake the tacos for about 8-10 minutes, then flip them over and bake until golden brown and crispy, about another 8 minutes. Let it cool in the pan for about 2-3 minutes before serving with Avocado Lime Crema and any other toppings you like.
Tips from the expert (that’s me!)
- I use a food processor to blend all the filling ingredients together, but if you don’t have one you can also use a high speed blender.
- Corn tortillas break easily. Preheat in the microwave it will help, but you may find they crack a bit as they cook – they’ll still taste just as delicious!
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Tacos can be stored in an airtight bag or container in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
To reheat, microwave for about 60 seconds or until heated through. Or, preheat the oven to 350 degrees F and bake on a baking sheet for about 10-15 minutes or until heated through.
Recipes that pair well
Avocado lime cream
The best Mexican corn dip on the road
Vegetarian Nachos
Baked Potato Nachos (Baking Pan)
Blackened corn
eator more taco inspiration, check out my other recipes below!
Blackened Salmon Tacos with Corn Avocado Salsa
Buffalo Cauliflower Tacos with Ranch Slaw
Instant Pot Jackfruit Tacos
Vegan Butternut Squash and Tempeh Tacos with Salsa Verde
If you like this recipe, be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I will share it again with my followers! If you want to save this recipe for later, be sure to do so pin it on Pinterest!
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Description
Ready in less than 30 minutes, this quick vegetarian meal is set to become a new weeknight favorite. Baked in the oven on a griddle, these Crispy Black Bean Cheesy Tacos are super delicious when dipped in my Spicy Avocado Lime Crema.
- 2 tablespoons of olive oil
- 1 can black beans, rinsed and drained
- 1/2 teaspoon taco seasoning
- 1/2 cup mild salsa
- 1 tablespoon lime juice
- 1.5 cups shredded Mexican cheese
- 8-10 corn tortillas
- 2 tablespoons of olive oil
- Avocado Lime Crema, for serving
- Preheat oven to 450 degrees F. Coat a large baking sheet with olive oil.
- In a food processor, add the beans, taco seasoning, salsa, and lime juice and pulse until smooth and creamy, about 45 seconds.
- Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 1 minute and place in a ziplock storage bag to retain moisture until ready to use, making them more flexible to use and less prone to breaking.
- Working with one tortilla at a time, place the tortilla on the greased baking sheet, making sure it is covered with oil. Spread the black bean mixture on one side of the tortilla and top with grated cheese. Fold the tortilla to create a taco. Flip the taco over so the cheese side is closer to the pan (this will help the taco stay closed). Repeat for the remaining tortillas.
- Bake the tacos for about 8-10 minutes, then flip them over and bake until golden brown and crispy, about another 8 minutes.
- Let cool in the pan for about 2-3 minutes before serving.
- Serve with Avocado Lime Crema and any other desired toppings, such as cilantro, sour cream, avocado or pico de gallo.
Notes
- Corn tortillas break easily. Warming them up in the microwave beforehand will help, but you may find they pop a bit as they cook – they’ll still taste just as delicious!
- Preparation time: 10 minutes
- Cooking time: 16 minutes
- Category: Dinner
- Method: Sheet Pan
- Kitchen: Mexican
