Name: 30-Minute Baked Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon extra-virgin olive oil; ½ white onion, diced; 1 orange or red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 (15 ounce) can black beans, drained and rinsed; 1 teaspoon kosher salt; 1 heaping handful fresh cilantro; ¼ cup mild or medium salsa; Olive oil, or nonstick cooking spray, for brushing; 10 to 12 flour tortillas (8-inch); 1 ½ cups shredded pepper jack or cheddar cheese; Greek yogurt or sour cream; Pickled red onions and/or pickled jalapeños; Chipotle Tahini Sauce or Cilantro Lime Sauce

Ingredients

1 tablespoon extra-virgin olive oil

½ white onion, diced

1 orange or red bell pepper, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon paprika

1 (15 ounce) can black beans, drained and rinsed

1 teaspoon kosher salt

1 heaping handful fresh cilantro

¼ cup mild or medium salsa

Olive oil, or nonstick cooking spray, for brushing

10 to 12 flour tortillas (8-inch)

1 ½ cups shredded pepper jack or cheddar cheese

Greek yogurt or sour cream, for serving

Pickled red onions and/or pickled jalapeños, for serving

Chipotle Tahini Sauce or Cilantro Lime Sauce, for serving

Instructions

Step 1: Preheat the oven to 425 degrees F. Line a large or two baking sheets with parchment paper.

Step 2: Warm olive oil in a medium skillet over medium heat. Add diced onion and bell pepper and cook for 3 to 5 minutes until tender and soft. Stir in minced garlic, chili powder, cumin, oregano, and paprika, and cook until fragrant, about 1 minute. Remove from heat and set aside.

Step 3: In a food processor, combine 1 cup of the black beans (reserve the rest), the sautéed vegetables, and salt. Pulse on high for 30 seconds until well mixed but still slightly chunky. Scrape down the sides if needed and pulse again.

Step 4: Add fresh cilantro and salsa to the food processor and pulse for 15 seconds to combine. Transfer the mixture to a bowl and gently fold in the remaining whole black beans for texture.

Step 5: Lightly brush each tortilla with about 1 teaspoon of olive oil or spray one side with nonstick cooking spray. Place the oiled side down on the prepared baking sheet. Spread 2 to 3 tablespoons of the black bean filling on one half of the tortilla, then top with 2 to 3 tablespoons of shredded cheese. Fold the tortilla over the filling, pressing gently to seal into a taco shape. Repeat with remaining tortillas.

Step 6: Bake the tacos in the preheated oven for 15 to 20 minutes until the tortillas are crispy and golden in spots. Let cool for 5 to 10 minutes before serving.

Step 7: Serve warm with Greek yogurt or sour cream for dipping, pickled red onions or jalapeños inside the tacos, and your choice of chipotle tahini or cilantro lime sauce on the side.

Tips & Variations

For a gluten-free option, use corn tortillas instead of flour tortillas and adjust the baking time accordingly.

Add diced avocado or fresh tomato into the tacos for extra freshness.

Use pepper jack cheese for a bit of spice or cheddar for a milder flavor.

Make the filling spicier by adding a pinch of cayenne pepper or a diced jalapeño to the sautéed vegetables.

FAQs

Can I make the black bean filling ahead of time?

Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator. Just be sure to stir it well before assembling your tacos.

Can I freeze the baked tacos?

You can freeze the assembled but unbaked tacos by wrapping them individually in foil and placing them in a freezer-safe bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.