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Crispy Black Bean Tacos Recipe

Crispy Black Bean Tacos Recipe
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★★★★★

4.8 from 29 reviews

These Crispy Black Bean Tacos are a delicious, plant-based meal that combines smoky spiced black beans with a tangy, creamy cilantro lime dipping sauce. Perfectly crispy on the outside and packed with flavor inside, these tacos make for a satisfying lunch or dinner that’s easy to prepare and gluten-free.

Ingredients

Scale

Black Bean Filling

  • ½ yellow onion, diced
  • 3 cloves garlic, diced or minced
  • 2 tbsp tomato puree
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 28 oz black beans (2 cans), drained and rinsed
  • ¼ cup vegetable broth
  • 1 lime, juiced

Tacos

  • 12 corn tortillas
  • ½ cup vegan cheese (optional)
  • 2 tbsp olive oil or cooking spray

Cilantro Lime Dipping Sauce

  • 1 handful cilantro, large chopped
  • 1 clove garlic
  • ½ tsp salt
  • 1 cup unsweetened vegan yogurt
  • 1 lime, juiced

Instructions

  1. Preheat Oven: Set your oven to 450°F (230°C) to prepare for crisping the tacos.
  2. Sauté Aromatics: In a medium pan over medium heat, sauté diced yellow onion until translucent, about 4-5 minutes. Add minced garlic, tomato puree, remaining vegetable broth, chili powder, cumin, paprika, nutritional yeast, and salt. Cook together for 2 more minutes until fragrant and well combined.
  3. Add Beans: Stir in the drained black beans along with ¼ cup vegetable broth into the pan. Mix well with the spices and tomato base to combine thoroughly.
  4. Mash Beans: Use a potato masher or the back of a fork to crush the beans into a thick, chunky paste. Finish this step by squeezing fresh lime juice into the mixture to brighten the flavor.
  5. Assemble Tacos: Lightly coat a baking sheet with olive oil or cooking spray and lay out the corn tortillas. Spoon about 2 tablespoons of the black bean mixture onto one side of each tortilla. If desired, sprinkle vegan cheese over the filling. Fold tortillas in half gently, pressing to seal so they won’t open while baking.
  6. Bake Tacos: Place the filled tortillas on the prepared baking sheet and bake for 5 minutes. Flip each taco carefully and bake the other side for an additional 5 minutes or until the tortillas are golden and crispy.
  7. Prepare Dipping Sauce: While tacos bake, add chopped cilantro, garlic clove, salt, vegan yogurt, and lime juice to a blender. Blitz until smooth and creamy. Adjust seasoning as needed.
  8. Serve: Remove tacos from the oven and serve immediately with the cilantro lime dipping sauce on the side for dipping.

Notes

  • For extra heat, add a pinch of cayenne pepper or a drizzle of hot sauce to the bean mixture.
  • Use fresh corn tortillas for the best texture and flavor.
  • To make this recipe oil-free, use cooking spray or omit oil altogether and watch closely to prevent burning.
  • Vegan cheese is optional but adds a creamy, melty texture inside the tacos.
  • These tacos freeze well; reheat in a toaster oven or air fryer to regain crispiness.

Nutrition

Keywords: black bean tacos, vegan tacos, crispy tacos, plant-based tacos, easy vegan dinner, gluten-free tacos, healthy tacos

Find it online: https://yumwithmia.com/crispy-black-bean-tacos-recipe-2/