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Crispy Black Bean Tacos (Oven Baked)

If we’ve been out most of the day and I come home wanting to make something easy and delicious, you can almost guarantee that some concoction of black beans and tortilla wraps are making their way to my kitchen table. These crispy black bean tacos are an absolute staple and very easy to whip up – served with the most delicious avocado crema to dip that you’ll ever try!

crispy black bean tacos

This recipe is ready in less than 30 minutes, from start to finish. The only real ‘work’, if you can call it that, is dicing your onions, assembling the black bean tacos, and chucking your crema ingredients in a blender. That’s pretty much it.

I love that these crispy black bean tacos mean you can make a large quantity of tacos quicker, too – putting the tacos on a baking tray and popping in the oven is a huge time saver compared to individually frying each one to crisp up the tortilla!


So, equipment-wise, for this recipe you’ll need:

  • A blender to whiz up all the ingredients for the avocado crema
  • A chopping board and knife for a few ingredients
  • A saucepan/frying pan for the black beans, plus either a potato masher or fork to mash the beans
  • A baking tray for baking your tacos
oven baked black bean tacos with avocado dip


For the full quantities and instructions, scroll down to the recipe card for this recipe. All the ingredients you’ll need are as follows:

  • White onion
  • Garlic
  • Seasonings:
    – Smoked paprika
    – Cumin
    – Salt
    – Pepper
  • Black beans
  • Tomato paste
  • Apple cider vinegar
  • Chipotle chilli paste
  • Mini tortilla wraps
  • Cheese
  • Avocado
  • Cream cheese or sour cream
  • Coriander
  • Lime
  • Jalapenos

Making the Crispy Black Bean Tacos

The black bean mixture is ready in about 10 minutes. The rest of the time is baking them.

Start off by finely dicing your onion (I don’t like any big chunks of onion in my taco mix!). Then add garlic, your spices and seasonings (full list in the recipe card below), and stir to coat the onion fully.

Tip in your drained black beans, and add tomato paste, apple cider vinegar, and chipotle chilli paste (or chipotle peppers, finely diced, if you have them – I struggle to find these in the UK!).

Cook for 3 – 4 minutes until fully combined, and then mash the beans with your potato masher or fork. I like to still 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.

That’s it! You’re ready to assemble and bake.

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

I spread a layer of the black bean mix on mini tortilla wraps and add a sprinkle of cheese before folding it in half and baking for 15 minutes (or until the wraps are golden and crispy). One tin of black beans and the accompanying ingredients should make 6 tacos, for reference.

Avocado Crema

Once the black bean tacos are baking, you can quickly whizz up the avocado crema! This dip/sauce is so, so good. I cannot even explain.

I would even go so far as to say that it’s better than my homemade guacamole recipe – and that really is saying something.

I also made this avocado crema plant-based because I used my favourite Philadelphia plant-based cream cheese. As a substitute or alternative, though, sour cream or greek yoghurt would be perfection.

Add avocados, lime juice, jalapenos and jalapeno pickle juice (adjust this ingredient to suit your tastes as the crema can get pretty spicy if you add a lot!), coriander, salt and pepper, and the plant-based cream cheese.

Blitz into a wonderfully smooth, creamy, luscious green avocado crema to dip the tacos in. 

Meet your new favourite meal accompaniment.


This recipe is great served alone, simply dip the tacos in the avocado crema and devour as many as you can!

It would also be lovely served with pico de gallo, perhaps a chimichurri sauce, or with a nacho cheese sauce.

To bulk up the black bean tacos, you could add the crispy potatoes I used in my potato tacos recipe.

Oven baked black bean tacos

Variations for Crispy Black Bean Tacos

This is my go-to easy, quick, and relatively simple crispy black bean taco recipe.

If you’re feeling adventurous or just want to mix things up a bit, here are some delightful twists to jazz up your dinner:

  • Protein Boost: Add some tofu or tempeh for more protein. Sofritas is a great option.
  • Veggie Delight: Roasted peppers, sautéed mushrooms, or even some caramelized onions can elevate the flavours of these crispy black bean tacos beautifully.
  • Cheese Varieties: While a sprinkle of cheese is always welcome, why not experiment? Try using feta for a tangy twist or pepper jack for a spicy kick. 
  • Make the black beans into a burritop with rice, fajita vegetables, and salsa. Check out my black bean burrito recipe for more ideas.

Storage and Reheating

Let’s be real; sometimes, the best part of cooking is enjoying the fruits of your labor the next day. If you find yourself with leftovers (kudos to your self-control!), 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.
  • Baked Tacos: If you’ve baked 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.
  • Avocado Crema: Due to the nature of avocados, the crema is best enjoyed fresh. However, if you have leftovers, store in an airtight container in the refrigerator for up to 2 days. A tip to retain its vibrant green color is to place a piece of plastic wrap directly on the surface of the crema before sealing the container.


  • 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!
  • How can I make the avocado crema less spicy?
    • You can reduce the amount of jalapenos and jalapeno pickle juice or omit them entirely for a milder flavor.
  • What can I use instead of the plant-based cream cheese?
    You could use silken tofu, coconut cream, plant-based yoghurt for a vegan option. Or, you could use sour cream or Greek yoghurt for a vegetarian avocado crema.
  • 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.
  • How long does the avocado crema last in the fridge?
    • The avocado crema can be stored in an airtight container in the refrigerator for up to 2 days. It’s best consumed fresh to enjoy its creamy texture and vibrant color.
  • Can I use a food processor instead of a blender for the avocado crema?
    • Yes, a food processor will work just as well to achieve a smooth and creamy consistency for the avocado crema.
crispy black bean tacos

Crispy Black Bean Tacos (Oven-Baked)

Yield: 6 tacos
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These easy oven-baked crispy black bean tacos are a fantastic easy, quick, and relatively simple vegetarian dinner that is ready in 30 minutes and yet packed with flavour and amazing tastes.


  • 1 white onion, finely diced
  • 2 cloves of garlic, minced
  • 1 can of black beans, drained (400g)
  • 3 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 6 mini tortilla wraps
  • 40g cheese (your preference)

Avocado Crema

  • 1 large avocado
  • 1 lime, juiced
  • 2 tbsp plant-based cream cheese or sour cream
  • 1 handful coriander
  • 2 tbsp jalapeno pickle juice
  • 1 tbsp jalapenos (adjust to your taste)
  • 1 tsp salt
  • 1 tsp black pepper


  1. Preheat your oven to 180°C and line a baking tray with baking paper. Spread your 6 mini tortilla wraps on the tray and set to one side.
  2. Heat a little oil in your frying pan and then add your finely diced onion. Saute for 4 - 6 minutes on a low heat until soft and translucent
  3. Add your minced garlic, cook for another few minutes, and then add the seasonings and stir to coat the onion fully.
  4. Add the drained black beans, tomato paste, chilli paste, and apple cider vinegar. Stir and cook for another 2 -3 minutes.
  5. Use a potato masher or fork to mash about ⅔’s of the black beans.
  6. Spread the black bean mixture over one half of each tortilla, then sprinkle over the cheese and fold the tortilla in half to make a taco.
  7. Pop them in the oven and bake for 15 minutes or until the tacos are golden and crispy.

To make the avocado crema

  1. Put the avocado, lime juice, cream cheese/sour cream, coriander, jalapenos and juice, and seasonings in a blender and blitz into a smooth and creamy sauce.
  2. Taste and adjust the ingredients to suit your own preferences.


Both the tacos and the avocado crema are best served fresh - when the tacos are hot from the oven and the crema is fresh! Store separately if you have leftovers and want to prep ahead of time.

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