Crispy Black Bean Tacos
Looking for the best Crispy Black Bean Tacos recipe? These easy vegetarian black bean tacos are baked until golden and crispy, then filled with seasoned black beans and melted cheese for a healthy, high-protein dinner everyone will love. Perfect for busy weeknights, Taco Tuesday, or meal prep, these homemade crispy tacos are simple to make, packed with flavor, and ready in under 30 minutes.
Ingredients
- 6 small tortillas
- 1/3 cup shredded Mexican blend cheese
- Olive oil
Black bean mixture
- 1 tablespoon olive oil
- 1 15- ounce can black beans drained and rinsed
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt
- Pepper
Instructions
- Preheat the oven 425 F. Spray a large baking sheet with non-stick spray or line with parchment paper.
- Add 1 tablespoon of olive oil to a large skillet over medium high heat. Add the black beans, tomato paste, vegetable broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.
- Cook the black beans, stirring occasionally, for about 5-10 minutes, until they’ve softened slightly. Using the back of a fork or a potato masher, mash the black beans, leaving some whole.
- Place tortillas on the baking sheet (you may need to use more than 1 baking sheet). Add 1 tablespoon of cheese to one half of each tortilla. Top each with a heaping tablespoon of the black bean mixture.
- Fold the tortillas over and brush the tops with olive oil. Bake in the preheated oven for 8-10 minutes, until golden on top.
- Serve with salsa, guacamole, or any toppings of your choice.