Crispy Baked Black Bean Tacos
by: claire cary
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.
Ingredients
- 2 tablespoons oil
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon cumin
- 1 ½ teaspoon paprika
- ½ teaspoon salt
- 2 15 ounce cans black beans drained and rinsed
- 4 ounce can diced green chiles
- ½ cup water
- 1 lime juiced
- ½ cup diced cilantro
- 8-10 corn tortillas depending on size
- 6 ounces shredded mexican cheese
- 1 batch cilantro lime crema for serving
Instructions
- 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!
Notes
You can use flour tortillas here if you prefer and are not gluten free.
Swap the cheese for your favorite dairy free/vegan cheese to make these tacos completely vegan.
Serving: 2tacos, without sauce / Calories: 364kcal / Carbohydrates: 32g / Protein: 15g / Fat: 21g / Saturated Fat: 8g / Polyunsaturated Fat: 3g / Monounsaturated Fat: 8g / Trans Fat: 0.03g / Cholesterol: 41mg / Sodium: 766mg / Potassium: 350mg / Fiber: 6g / Sugar: 4g / Vitamin A: 1050IU / Vitamin C: 18mg / Calcium: 360mg / Iron: 2mg
