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30-Minute Baked Black Bean Tacos Recipe

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4.9 from 60 reviews

These 30-Minute Baked Black Bean Tacos are a quick, flavorful, and satisfying vegetarian meal featuring a spiced black bean filling with sautéed veggies, baked until crispy in flour tortillas, and served with tasty toppings like sour cream, pickled onions, and a zesty sauce.

Ingredients

Scale

Filling

  • 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

Tacos

  • Olive oil, or nonstick cooking spray, for brushing
  • 10 to 12 flour tortillas (8-inch)
  • 1 ½ cups shredded pepper jack or cheddar cheese

For Serving

  • Greek yogurt or sour cream
  • Pickled red onions and/or pickled jalapeños
  • Chipotle Tahini Sauce or Cilantro Lime Sauce

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) and line one or two large baking sheets with parchment paper to prepare for baking the tacos.
  2. Cook the veggies: Heat 1 tablespoon of extra-virgin olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper, cooking for 3 to 5 minutes until softened and tender. Stir in minced garlic, chili powder, cumin, oregano, and paprika, cooking an additional minute until fragrant. Remove from heat and set aside.
  3. Make the filling: Add 1 cup of the drained and rinsed black beans (reserve the rest), the sautéed vegetable mixture, and kosher salt to a food processor. Pulse on high for about 30 seconds until the beans are combined and the veggies are finely chopped but retain slight texture. Use a spatula to scrape down the sides if needed and pulse again. Add the fresh cilantro and salsa, pulsing for another 15 seconds to combine. Stir the remaining whole black beans into the mixture by hand to add texture.
  4. Assemble the tacos: Lightly brush each flour tortilla with about 1 teaspoon of olive oil or spray with nonstick cooking spray on one side. Place the oiled side down on the prepared baking sheet. Spread 2 to 3 tablespoons of the black bean filling onto one side of the tortilla, top with 2 to 3 tablespoons shredded cheese, and fold to close the taco, pressing gently to seal. Repeat this process with the remaining tortillas, filling, and cheese.
  5. Bake the tacos: Place the assembled tacos in the preheated oven and bake for 15 to 20 minutes, until the tortillas are crispy and golden brown in spots. Remove from the oven and allow the tacos to cool for 5 to 10 minutes to firm up before serving.
  6. Serve: Enjoy the crispy black bean tacos with sides of Greek yogurt or sour cream for dipping, pickled red onions and/or pickled jalapeños inside the tacos, plus your choice of chipotle tahini sauce or cilantro lime sauce to add extra flavor and zing.

Notes

  • You can substitute corn tortillas if preferred, but brush them gently with oil to help crisp them in the oven.
  • Adjust the spiciness by choosing mild or medium salsa and adding extra chili powder if desired.
  • For a vegan version, omit the cheese or use dairy-free cheese and substitute sour cream with a plant-based alternative.
  • Leftover filling can be refrigerated for up to 3 days and used as a dip or in salads.
  • Make sure to not over-process the filling to retain the texture of the beans and veggies.

Keywords: black bean tacos,baked tacos,vegetarian tacos,quick Mexican recipe,30 minute tacos,healthy tacos

Find it online: https://yumwithmia.com/30-minute-baked-black-bean-tacos-recipe/