Crispy Baked Black Bean Tacos

These crispy baked black bean tacos are a high protein, vegetarian dinner that are so easy to make. They’re vegan friendly, gluten free and perfect with my homemade cilantro lime crema. A total family favorite.

Crispy tacos of any variety are one of my favorite things to make when I need something flavorful, meal prep friendly and with pantry staple ingredients. My crispy beef tacos and chicken tacos are favorites, but these black bean tacos are the perfect vegetarian alternative.

They have a perfectly spiced black bean filling that’s naturally vegan, but are topped with cheese so you can easily swap for your favorite vegan Mexican shredded cheese as needed. They’re perfect with my cilantro lime crema as a dip, but my vegan chipotle aioli is also delicious if you want a different flavor profile. If you love this recipe, try my black bean burrito bowl.

Tips before we get started…

• Warming up the tortillas is essential! I microwave about 3 at a time for 30 seconds which will soften them up and make them easier to roll. It helps even more to wrap them in a damp paper towel because it will release the trap the moisture to help keep them soft.
• Brushing or spraying the top of the tortillas with oil also helps crisp the tacos up, so I don’t recommend skipping this!

How to make crispy black bean tacos

Preheat the oven to 425 Fahrenheit. Heat the oil in a skillet over medium/high heat. Once hot, add the diced onion.

Saute for about 5-7 minutes, then add in the garlic and saute for 1 extra minute. Add in the tomato paste and toast for 1-2 minutes. Mix in the spices and salt, then add in the drained and rinsed beans, green chiles, and water.

Reduce the heat to medium/low and simmer until thickened. I like to mash some of the beans with the back of a fork, but this is optional. Once thickened, add in the diced cilantro and lime juice. Mix well to combine.

Warm your tortillas in the microwave for about 30 seconds- this will make them much easier to fold. Add about 3-4 tablespoons of the bean mixture to one side of the tortilla (will depend on the size of your tortillas) and top with cheese. Fold the other half of the tortilla on top and press down to seal it.

Place on a baking sheet lined with parchment paper and repeat until all of the bean mixture has been used. Spray the tops of the folded tortillas with oil. You can also sprinkle the outside with a bit of cheese if desired.

Bake for 15 minutes or until golden brown and crispy. Serve with extra cilantro, cilantro lime crema and/or hot sauce and enjoy! Try my tofu peanut lettuce wraps next!

Ingredient swaps

Cheese. For these black bean tacos, I used a shredded Mexican cheese blend which I recommend for the best flavor, but you can swap for cheddar or a cheddar jack if you prefer or a vegan blend to make these a completely vegan taco.

Tortillas. I used corn tortillas to keep these gluten free tacos, but you can sub for flour tortillas or even almond flour tortillas. However, I find almond flour tortillas don’t get quite as crispy as corn.

Green chiles. These will add a bit of spice plus lots of flavor! If you don’t want spice, look for a mild version.

Storage and freezing tips

These crispy black bean tacos store well in the fridge for up to 3 days. I like to reheat them in the air fryer or oven so they get crispy again- sitting in the fridge will naturally soften the tortilla. If you opt for the microwave, just keep in mind they will be soft and not crispy- still delicious though!

To freeze, allow the tacos to cool completely, then transfer to a freezer safe bag or container and freeze for up to 2 months. Reheat right from frozen either in your oven at 400 or air fryer at 380 until warm and crispy.

Other vegetarian dinner recipes!

• Orange Chickpeas
• Tofu Burrito Bowls
• Caprese Pasta Salad
• Tuscan Vegan Gnocchi

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