30-Minute Baked Black Bean Tacos
Incredible crispy black bean tacos filled with sneaky vegetables, cozy spices, and a layer of melty cheese. These easy baked black bean tacos are the perfect 30-minute vegetarian dinner that even kiddos will love! Serve with different sauce options for dipping, drizzling, and devouring.
Servings 5 servings
Calories 491cal
Ingredients
- 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
- 1/4 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
- Preheat the oven to 425 degrees F. Line a large or two baking sheet with parchment paper.
- Cook the veggies: Warm olive oil in a medium skillet over medium heat. Add in the onion and bell pepper and cook for 3 to 5 minutes until tender and soft. Add in the garlic, chili powder, cumin, oregano and paprika, and cook until fragrant, 1 more minute. Remove from heat and set aside.
- Make the filling: In a food processor, add only 1 cup of the black beans (reserve remaining for later), the sauteed veggies, and salt. Pulse on high for 30 seconds until beans are well combined and bell pepper and onion are small, but still slightly chunky to your liking. You may need to use a spatula to scrape down the sides of the food processor and pulse/process again. Add cilantro and salsa and pulse for 15 seconds until just combined into the mixture. Stir in the remaining whole beans with a spoon to add some nice texture.
- Make the tacos: Lightly brush each tortilla with 1 teaspoon of olive oil, or spray one side with non-stick cooking spray and place oil-side down on the prepared baking sheet. Spread 2 to 3 tablespoons of the black bean mixture on one side of the tortilla, then top with 2 to 3 tablespoons shredded cheese and fold/shut the tortilla pushing to adhere shut and make a taco. Repeat with remaining tortillas, filling and cheese.
- Bake the tacos: Bake the tacos until nice and crispy and slightly golden brown in places, 15 to 20 minutes. Allow the tacos to cool for 5 to 10 minutes.
- Serve: Enjoy tacos with sour cream or greek yogurt for dipping, pickled red onions and/or pickled jalapeños stuffed into the tacos, and my chipotle sauce or cilantro lime sauce for dipping.
Notes
To make gluten-free: use corn tortillas or your favorite gluten-free tortillas in place of the flour tortillas.
To make dairy-free or vegan: omit the cheese, use your favorite vegan/dairy-free cheese shreds, or dip them in my Vegan Jalapeño Butternut Squash Queso. You can also serve the tacos with plain, dairy-free Greek yogurt on its own or in the suggested sauces.
Nutrition
Serving: 2tacos (without optional toppings & sauces) | Calories: 491cal | Carbohydrates: 60.3g | Protein: 19.5g | Fat: 19.4g | Saturated Fat: 8.8g | Fiber: 9.5g | Sugar: 5.5g