These gorgeous crispy baked black bean tacos are a fantastic flavor-packed weeknight meal the whole family can enjoy! They use less oil than traditional tacos by being oven-baked and are ready in just 30 minutes.

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. This recipe uses a black bean recipe very similar to my Mexican black beans recipe.

I love that these crispy black bean tacos mean you can make a large number of tacos quicker, too – putting the tacos on a baking tray and popping them in the oven is a huge time saver compared to individually frying each one to crisp up the tortilla! Swap out the black beans for refried beans for another way to enjoy this recipe, or try these potato tacos instead!

Ingredients

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

• Onion: I like a red onion in this recipe, but you could also use a white onion! Whatever you have available will work.
  
• Garlic: Use a clove or two of fresh garlic, minced, according to your preferences.
  
• Seasonings: Mexican seasoning is essential for this recipe. Here, I use a combination of smoked paprika, cumin, salt, onion powder, dried oregano, and black pepper. You could also add some cayenne chili pepper or chipotle paste for more spice – I often make this recipe for my daughter so keep things quite mild.
  
• Black beans: This recipe uses canned black beans to make it quick and easy to make! If you use dried black beans, be aware that you’ll increase the cooking time significantly.
  
• Tomato paste: A little tablespoon helps to add flavor and color to the black beans.
  
• Apple cider vinegar: I love my black beans to have a slight tang to them. You could also use lime juice instead!
  
• 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 they may struggle to hold their shape.
  
• Cheese: I love mature cheddar cheese in these black bean tacos, but feel free to use whatever cheese you most prefer.
  
• Toppings: I love these crispy baked black bean tacos served with this avocado lime crema, fresh cilantro, lime wedges, and pickled red onion.

Making These Crispy Black Bean Tacos

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

Step 1) Cook Your Aromatics

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

Step 2) Add The Black Beans

Tip in your drained black beans, and add the apple cider vinegar or lime juice.

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.

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 and brushing the wraps with a little oil (this helps the tortillas wraps turn golden brown and crispy!).

Bake your tacos for 15-18 minutes, flipping halfway through (or until the wraps are golden and crispy).

Serving

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 this creamy jalapeno sauce, 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.

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.

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.