These gorgeous, crispy baked black bean tacos are a fantastic flavor-packed weeknight meal the whole family can enjoy! They're one of my go-to quick-and-easy recipes, featuring deliciously smoky black beans, melty mozzarella, and a crispy fried taco shell, served with fresh pico and a zesty cilantro-lime sauce.

I think every household interested in eating more vegetarian meals should have this black bean taco recipe up their sleeve. It's easy, super delicious, and suitable for all ages.

They're quick, delicious, and always a crowd-pleaser. Swap out the black beans for refried beans for another way to enjoy this recipe, or try these potato tacos instead! I love serving my black bean tacos with fresh pico de gallo and a creamy dip - like my avocado lime crema or this jalapeno sauce for a bit of added spice!

Ingredients

For the full quantities and instructions, scroll down to the recipe card. All the ingredients you'll need are as follows - plus, I've added a few variations/substitutions if you don't have a certain ingredient.

• Garlic: I like lots of garlic in my black beans for a smoky, tangy taste. We use about three cloves, minced - but feel free to adjust to your preferences.
  
• Seasonings: I use a combination of smoked paprika, cumin, salt, onion powder, dried oregano, and cayenne pepper for this recipe. Smoky, spicy, and delicious. If I'm cooking for my daughter, I'll omit the cayenne pepper and just add hot sauce to my own tacos!
  
• Tomato Paste and Chipotle Paste: This dual-combo provides a lovely element of savory, umami, and heat to the black beans.
  
• Black beans: This recipe uses two cans of black beans, so it's really quick and easy. Just drain the black beans and give them a quick rinse. If you use dried black beans, be aware that you'll increase the cooking time significantly as you'll need to soak and cook them before making this recipe.
  
• Mini tortilla wraps: Mini tortilla wraps (corn or flour) are best suited to this recipe. You could make this recipe with large tortilla wraps, but my black bean quesadilla recipe is best in that case.
  
• Cheese: I love using melty mozzarella and a little cheddar cheese for these black bean tacos, but feel free to use whatever cheese you most prefer.
  
• Toppings: These crispy baked black bean tacos are the perfect base for your favorite Mex-inspired toppings! Perfect served with my avocado lime crema, fresh cilantro, lime wedges, pico de gallo, and pickled red onion.

How To Make These Crispy Black Bean Tacos

Here is an overview on making this easy black bean taco recipe!

Step 1) Cook the Garlic and Pastes

Start off by sauteing your minced garlic in a little oil, then adding the tomato paste and chipotle paste. Cook the pastes into the oil and garlic for a minute or two so they deepen in color and turn lovely and fragrant.

Step 2) Add The Black Beans and Spices

Tip in your drained black beans, and add the spices. Cook the beans for about 5-8 minutes, then remove from the heat and mash the beans with a potato masher or fork. I like to leave about ⅓ of the beans whole to give the mixture some texture, but without the beans just falling straight out of the tacos once cooked! Your choice, though.

The black bean recipe is very similar to my Mexican black bean recipe, just a little less 'saucy'.

Step 3) Assemble Your Tacos

Spread a layer of the black bean mix on mini tortilla wraps and add a sprinkle of cheese before folding it in half.

Fry the tacos in a large frying pan in a neutral oil, 2-3 minutes on each side, until the tortillas are golden and crispy.

Serving: What Toppings Go Best with Black Bean Tacos?

Okay, so my favorite thing about tacos is how many different toppings and dips you can serve with them! I think of these black bean tacos as the humble, simple base to a world of tasty toppings!

You could serve them with:

• Avocado lime crema (I often also make a simpler version of Greek yogurt and/or sour cream, lime, and cilantro blended into a sauce that you can see in some of the photos for this recipe!)
  
• Pico de gallo (a combo of fresh tomatoes diced and de-seeded, cilantro, diced onion, a little salt, and lime juice.
  
• Guacamole
  
• Another sauce, like my spicy jalapeno sauce or this creamy salsa.
  
• You could also serve the tacos alongside something like my spicy rice recipe, or these Mexican potatoes.

Storage and Reheating

Tacos are definitely better when served fresh, but if you find yourself with leftovers, here's how to store and reheat them:

• Black Bean Mixture: Store any leftover black bean mixture in an airtight container in the refrigerator for up to 3 days. When you're ready to use it, give it a quick stir and reheat in a saucepan over medium heat, adding a splash of water if needed to retain its moisture.
  
• Tacos: If you've got more tacos than you can eat, place them in an airtight container, separating layers with parchment paper to prevent sticking. They'll stay fresh in the refrigerator for up to 2 days. For reheating, pop them in a preheated oven at 350°F (175°C) for about 10 minutes or until they're crispy again, or reheat in the air fryer for 5 minutes.

FAQs:

Can I use canned black beans for this recipe?
Yes, canned black beans work perfectly for this recipe; it's what I used. Just ensure you drain and rinse them before use. You could use dried black beans that you've soaked and cooked, but I rarely have time for this!

Can I freeze the black bean mixture for later use?
Absolutely! The black bean mixture can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before using.

What other tortilla types can I use for this recipe?
While mini tortilla wraps are recommended, you can also use corn tortillas or regular flour tortillas based on your preference.

Is there a vegan alternative to the cheese used in the tacos?
Yes, you can use vegan cheese shreds available in most grocery stores as a substitute.