Oven-Baked Crispy Black Bean Tacos
Crispy Black Bean Tacos, baked in the oven for an easy and cheap weeknight meal. Stuffed with a seasoned chipotle and sun-dried tomato black bean filling that will keep you coming back for more.
Why You’ll Want to Make These Crispy Black Bean Tacos!
- Budget-friendly. All you need are a few affordable pantry staples to make this a regular meal in your rotation.
- Easy to put together. No complicated ingredients or steps. This meal is very straightforward and comes together quick!
- Meal prep friendly. You can make a batch, then freeze and reheat when you’re really pressed for time.
- Nutritious. A nourishing dish that provides protein, fiber, and iron in each bite thanks to black beans!
Key Ingredients and Substitutions
- Black Beans: Canned for ease, but you can also make freshly cooked beans yourself. Swap for pinto beans, red kidney beans, or white beans if desired.
- Seasoning: A combination of smoked paprika, ground coriander, dry thyme, and dry oregano. Adjust amounts as needed or use a taco seasoning blend for more simplicity.
- Canned Chipotle Peppers: I like the brand La Morena. For a mild flavor, swap for 2-3 tablespoons of just the adobo sauce from the can or substitute for 1/4 cup of a mild jarred salsa.
- Sun-Dried Tomatoes: Adds both umami and a nice bite and chew to the filling. Feel free omit.
- Vegetable Broth: I personally love to use Better Than Bouillon paste mixed in water or the brand Pacific Foods if using boxed vegetable broth. Feel free to substitute for just regular water.
- Tortillas: I prefer white corn tortillas, which are gluten-free. Flour tortillas can work, just note that the texture and cook time may vary, so keep an eye on them while they bake.
How to Make Oven-Baked Crispy Black Bean Tacos
Prep for baking: Drizzle then brush a baking tray with about 2 tablespoons of oil to coat.
Cook the aromatics: Add the onions to a skillet with a pinch of salt and sauté until golden-brown. Stir in the garlic, sautéing until fragrant. Add in the sun-dried tomatoes, chipotle peppers, paprika, coriander, oregano, and thyme then continue to cook, stirring frequently until fragrant.
Mash in the beans: Add the black beans and vegetable broth, stirring well to evenly coat in the chipotle mixture. Mash the beans until the mixture starts to thicken and hold together, then remove from heat. If the mixture is loose, cook for an extra 2-3 minutes and allow to sit for a few minutes to thicken as it cools.
Properly warm the tortillas: Heat each tortilla on a cast iron pan for 15-30 seconds on each side or wrap a stack of 4-5 tortillas in a damp paper towel and microwave for 15-30 seconds to steam them. Transfer them to a tortilla warmer until ready to assemble.
Fill the tortillas: Take one tortilla and place on the greased baking sheet, giving a flip to coat both sides in oil. Spread about 2-3 tablespoons of the black bean taco filling over half a tortilla and fold it over. To make sure your taco stays closed after folding, carefully flip the taco over on to the baking tray. Repeat with remaining tortillas and filling.
Bake the tortillas: Brush the tortillas with additional oil as needed, then place in the oven to bake for 8 minutes. Carefully flip the tacos and bake for an additional 8-10 minutes until nice and golden. Remove from the oven, transfer to a cooling rack to cool for 3-5 minutes then serve with extra lime and salsas of choice.
Expert Tips
- Heat your tortillas and keep them warm to prevent them from cracking. Heat the tortillas for 15-30 seconds on both sides over a cast iron pan or wrap a stack of 4 tortillas in a moist paper towel in the microwave for 15-30 seconds to warm through. Transfer to a tortilla warmer to retain heat and maintain their pliability.
- Adjust spice level to preference. If not a fan of spice, use less chipotle peppers, use the adobo sauce from the can, or replace with 1/4 cup of your favorite mild salsa.
- Avoid overstuffing. Just 2-3 tablespoons of filling is enough for the average sized tortilla. Overstuffing can lead to the tortillas cracking as they bake.
- Prep ahead to save more time. The bean filling can be made in advance for the week. Store in the fridge for up to 4 days and reheat when ready to use.
- Make it crispy with enough oil. Make sure the tray and both sides of the folded tortilla are brushed with oil to encourage crispy behavior.
- Try different add-ins. Sauté some bell peppers with the onions for extra vegetables. If you want a gooey filling, add some vegan melty cheese to your tacos.
Frequently Asked Questions
Tortilla quality and how you heat them is key for preventing your tortillas from cracking while they bake. I often will use store bought brands like La Banderita or Guerrero. Use either method to heat. Heat a cast iron pan or comal over medium heat then warm the tortillas for 15-30 seconds each side. You’ll know they are ready when they start to get some bubbles on the surface. Alternatively, you can wrap a stack of about 4-5 tortillas in a damp paper towel for 15-30 seconds in the microwave. Make sure to keep them warm. I recommend placing them in a tortilla warmer or wrapping them in a towel that retains heat well. Keeping them warm will keep the tortillas more pliable so they don’t rip.
I tend to use La Banderita or Guerrero with the best success. The Trader Joe’s branded corn tortillas also work.
Yes! Once baked, allow to cool completely then transfer to a large plate and freeze for at least 3-4 hours. Transfer to a freezer safe bag or container and store in the freezer for up to 2 months. To reheat using a toaster oven, bake them at 375F for 10-12 minutes or until warmed through and crispy. To reheat in an air fryer, bake at 400F for 6-8 minutes, flipping halfway.
If using corn tortillas, these tacos are gluten-free. Siete also offers a corn-free tortilla option as well. In place of cashews for the sauce, use raw sunflower seeds or pepitas instead.
Store leftover filling in an airtight container in the refrigerator for up to 4 days. Use the leftovers to stuff in burritos, use as a base to build your favorite tostadas, use in rice bowls or enjoy with chips.
Black beans are a high fiber food, with half a cup providing 6 grams of fiber! Some of that fiber also happens to be high in soluble fiber, which research has shown helps draw out excess cholesterol from your body.
How to Serve with More Nutrition
When prepared, these tacos provide protein, fiber and iron from the beans, whole grains from the tortillas, and healthy fats when paired with any of the following sauces: pickled jalapeño crema, cilantro lime sauce, salsa roja. While the aim for this meal is to maintain a minimal and budget-friendly ingredient list, you can absolutely add more to this meal to bulk it up and add extra nutrition.
- Add more protein: Brown some rehydrated TVP or your favorite vegan mince to stir into the black bean mixture.
- Add more veggies: Serve this with a pink slaw for some extra antioxidants and fiber.
- Add something pickled: Really great with some pickled onions.
- Add more healthy fats: If not serving with a salsa, consider serving with some slices of avocado for more fiber and mono-unsaturated fats.
More Budget-Friendly Meals to Try
- Marinated Lemon Dill Carrot Salad
- Marinated Salsa Verde Bean Salad
- Lime Drenched Sweet Potato Black Bean Patties
- Lemon Herb Smashed Cucumber Salad
- Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, YouTube, Pinterest, Facebook, and TikTok for the latest nutrition tips and recipe videos.
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Oven-Baked Crispy Black Bean Tacos
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8–10 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Vegan
Description
Crispy Black Bean Tacos an easy and cheap weeknight meal that comes together quickly. These tacos are stuffed with a delicious seasoned chipotle black bean filling and baked until crispy and golden.
Ingredients
Black Bean Tacos
- Avocado oil for cooking
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dry oregano
- 1/4 tsp dry thyme
- 1/3 cup sun-dried tomatoes packed in oil, drained and diced (omit to make the original recipe)
- 2, 15oz cans black beans, drained and rinsed
- 2–3 chipotle peppers from a can packed in adobo sauce, minced
- 1/2 cup vegetable broth
- 8–10 corn tortillas
- Kosher salt
Pickled Jalapeño Crema (Optional)
- 1/2 cup raw cashews, soaked in boiling water 10 minutes
- 1 tbsp nutritional yeast (optional)
- 2 tbsp pickled jalapeños
- Juice of 1 lime
- 1/4 cup unsweetened plant-based milk
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt plus more to taste
Serving Suggestions
- Lime wedges
- Avocado slices or Cilantro Lime Sauce
Instructions
- Preheat the oven to 425F. To a large rimmed sheet pan, drizzle with about 2 tablespoons of oil and brush to evenly coat.
- Heat up 1 tablespoon of oil in a medium-sized sauté pan over medium-high heat. Add the onions and a pinch of salt, then stir occasionally for 5-8 minutes until the onions become golden and start to caramelize. Stir in the garlic, sautéing for about 1-2 minutes or until fragrant.
- Add in the sun-dried tomatoes, chipotle peppers, paprika, coriander, oregano, and thyme. Stir to combine, then continue to sauté for 2-3 minutes.
- Add in the beans and vegetable broth, then with a potato masher or the back of a large cooking spoon, lightly mash your beans until the mixture starts to bind together then remove from heat. If the mixture is loose, cook for an extra 2-3 minutes and allow to sit for a few minutes to thicken as it cools. Adjust salt and pepper to taste.
- Before stuffing, heat your tortillas. You can either heat each tortilla on a cast iron pan for 15-30 seconds on each side or wrap a stack of 4-5 tortillas in a damp paper towel and microwave for 15-30 seconds to steam them. Transfer the warmed tortillas to a tortilla warmer until ready to assemble.
- When ready to stuff, take one tortilla at a time and place on the greased baking sheet, giving a flip to coat both sides in oil. Spread about 2-3 tablespoons of the mashed black beans over half a tortilla, then fold it over. Carefully flip the taco over so the filling placed on the bottom of the taco is weighing down on the other side.
- Arrange the folded tortillas on the greased baking sheet in a single layer with space between each taco. Brush the tops with additional oil as needed, then place in the oven to bake for 8 minutes. Carefully flip and let the tacos bake for an additional 8-10 minutes until nice and golden. Allow to cool for 3-5 minutes on a wire rack to allow them to crisp up more.
- For the crema, drain the cashews and add to a high-speed blender with the jalapeños, nutritional yeast, lime juice, garlic powder, salt and milk. Blend until smooth. Taste and adjust the salt as needed, then enjoy served along with the tacos.
Notes
Heat your tortillas and keep them warm to prevent them from cracking. Don’t skip heating your tortillas and make sure you keep them warm while you’re assembling. If your tortillas crack it’s usually because you let your tortillas cool too much before stuffing.
Adjust spice level to preference. If not a fan of spice, use less chipotle peppers, use the adobo sauce from the can, or replace with 1/4 cup of your favorite mild salsa.
Avoid overstuffing. Just 2-3 tablespoons of filling is enough for the average sized tortilla. Overstuffing can lead to the tortillas cracking as they bake.
Prep ahead to save more time. The bean filling can be made in advance for the week. Store in the fridge for up to 4 days and reheat when ready to use.
Make it crispy with enough oil. Make sure the tray and both sides of the folded tortilla are brushed with oil to encourage crispy behavior.
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These were outstanding! Adjusted the flavors to meet my families needs and they were a hit with everyone! Super easy and we will definitely make these again!
Delicious! I somehow managed to rip every single tortilla but that was my own fault lol. Super easy and will definitely be making again!
I’m still so glad you enjoyed them even though they ripped. Thank you so much for the kind review. Means so much. 🙂
These were delicious and super easy to make. Will probably top with shredded lettuce and tomatoes next time. Definitely versatile to suit personal tastes.
Love to hear that Julia! And yes, really do agree, having some shredded lettuce and tomatoes to enjoy with it would add some extra freshness. Thank you so much!
Made this week and WOW! Instant family fav. Easy to put together and tasted phenomenal. I expect these will freeze well, so I intend to double the batch next time!
Thank you so much Kate! I’m so glad that you can the family enjoyed these so much. Always means so much to hear. And yes, they do freeze well. 🙂
These are so delicious, flavorful, and crisp. Best part is they come together so easily (less than 15 minutes really + cook time).
I used bigger tortillas and about 4 of them instead. This also worked well with similar cook times.
The oven technique is so much better than pan, thank you! These will be on repeat.
What brand(s) of corn tortillas do you I like to use. I made this tonight and it had good flavor, but the tortillas were not pliable and did not stay together at all.
Sorry, didn’t see this comment while I was away. Surprisingly Trader Joe’s has really great tortillas that when moistened and heated have really great texture and are more pliable. I also like the brand Mi Rancho if I can’t get fresh ones.
Any ideas on substitute for the chipotle peppers to add a bit of flavor back? My fam can’t do even a smidge of spicy
These were DELICIOUS!! They reminded me of my mother making homemade tacos from my childhood. I added pickled jalopenos (since this is what I had on hand) and they were an instant hit for the SuperBowl. I will have to double my recipe next time! THANK YOU!!
Truly made my day to hear this Meredith! This was also a core childhood memory for me too, so I’m even happier that it clicked with you too. You are so welcome and thank you for making these!
SO GOOD! Perfect to add to my collection of “lazy girl” meals lol I made a cilantro-avo-lime sauce and a birria sauce!
Thank you so much Keshea! Means so much to hear and that birria sauce sounds so good. Will have to try that the next time I make these. Thank you so much again!
Hands down one of the best new recipes I’ve made in a long time! I also love that all of the ingredients are affordable!
So glad to hear that Jordan! Thank you so much for making these and will definitely be sharing more recipes like this. 🙂
LOVED! Another great weeknight meal added to the rotation – can get creative with topping ideas too!