These Baked Black Bean Tacos are crispy on the outside, creamy and spiced on the inside, with smoky black beans, melty vegan cheese, and a squeeze of lime to tie it all together. They’re the perfect easy weeknight dinner.
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Why You’ll Love This Recipe
- Easy: If you are tired on a weeknight, don’t worry, I got you! These are a really simple mashed black bean filling – you can’t go wrong.
- Budget friendly: You really only need some tortillas, spices and canned beans to get this dinner on the table.
- Great for sharing: These are perfect for casual dinners with friends or taco nights with the fam – just pile them on a tray and let everyone dig in.
- Pairs with everything: Serve them with salad, rice, salsa, or avocado crema – they’re simple and pair well with most Mexican inspired sides.
Ingredients You’ll Need
The recipe card is at the bottom with all the measurements, but here’s a quick shopping list of everything you’ll need:
- Olive oil
- Small red onion, finely chopped
- Garlic cloves, minced
- Canned black beans, drained and rinsed
- Tomato paste
- Soy sauce
- Water or veggie broth
- Lime juice
- Salt and pepper
- Grated vegan cheese
- Small tortillas
Spices:
- Ground cumin
- Smoked paprika
- Ground coriander
- Dried oregano
Instructions
Here’s how to make Baked Black Bean Tacos from start to finish! Or if you don’t need the photos, scroll right down to the recipe card at the bottom of this page to get all the details.
Step One: Sauté the onion in olive oil, then add garlic and spices for a minute.
Step Two: Stir in beans, tomato paste, soy sauce, and water. Let it simmer, then mash the beans and add lime juice.
Step Three: Spoon the mixture onto tortillas, sprinkle with cheese, fold, and bake until crispy.
Step Four: Serve with fresh chives, coriander, and avocado crema. Enjoy!
Storage
These are best straight out of the oven so they are nice and crispy! If you need to re-heat, I recommend using the oven or air fryer so the tortilla doesn’t go soggy (don’t use the microwave or it will be too soft).
If you want to prep these in advance, you can freeze them before baking. Then when you’re ready to eat, you can bake them from frozen, just add an extra 10 minutes or so to the cook time and keep an eye on them.
Expert Tips
I love baked tacos because the crunchy tortilla is so satisfying. If you don’t have an oven, an air fryer will also work!
FAQ
Absolutely! You can prep the bean filling a day or two ahead and store it in the fridge. When you’re ready to eat, just assemble the tacos and bake them for that fresh, crispy texture.
To keep that crispy crunch, reheat your tacos in the oven or on a pan over medium heat. The microwave can make them a bit soggy, so I recommend this method if you want them just as crispy as the first time!
Serving Suggestions
These Black Bean Tacos are pretty simple, so they do pair best with toppings that have a bit of a fresh kick like my tangy Quick Pickled Red Onion & Cabbage, or try Cowboy Caviar for extra colour and veggies. They’d even be great topped with some of this homemade enchilada sauce by Beth from Binky’s Culinary Carnival.
I hope these Baked Black Bean Tacos make your next Taco Tuesday even easier and tastier! Let me know what you think and what toppings you served them with by dropping a comment below or tagging me in your photos and stories on Instagram (I am @glowdiaries___). 🌮
Baked Black Bean Tacos
Ingredients
- 1 tbsp Olive Oil
- 1 small Red Onion Finely Chopped
- 3 cloves Garlic Minced
- 2 tsp Ground Cumin
- 2 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- 2 400g Cans Black Beans Drained and Rinsed
- 1 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 1/4 cup Water or Veggie Broth
- Juice of 1/2 Lime
- Salt to Taste
- Pepper to Taste
- 1 cup Grated Vegan Cheese
- 8 Tortillas Small
- Spray Oil or Olive Oil for Brushing
To Serve
- Avocado crema
- Chopped chives
- Fresh coriander leaves
Instructions
- Preheat oven to 200°C fan bake (or 220°C/400°F conventional oven). Line a baking tray with parchment paper.
- Heat oil in a pan over medium heat. Sauté onion for 4–5 minutes until soft.
- Add garlic, cumin, smoked paprika, coriander, and oregano. Cook for 1 minute.
- Stir in beans, tomato paste, soy sauce, and water. Simmer for 5–7 minutes, then mash most of the beans. Stir in lime juice and season to taste.
- Spoon the bean mixture onto half of each tortilla, sprinkle with vegan cheese, and fold over.
- Arrange on the tray, brush tops with oil, and bake for 10–15 minutes until golden and crisp.
To serve:
- Sprinkle with chives and coriander leaves
- Dunk your tacos into the avocado crema
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