Crispy Black Bean Tacos | Kara Lydon Leave a comment

Ready in less than 30 minutes, this quick vegetarian meal is about to become a new weeknight favorite. Baked in the oven on a sheet pan, these crispy black bean tacos with cheese are extra delicious when dipped into my tangy Avocado Lime Crema.

Why this recipe is chef’s kiss!

These tacos are a game-changer for busy weeknights.

They’re ready in less than 30 minutes and can be customized with any desired toppings like cilantro, sour cream, avocado or pico de gallo

I’ve been taking the extra 5 minutes to whip up this quick Avocado Lime Crema which adds a creamy, tangy twist and takes these tacos to the next level. I love dipping every taco bite into this delicious Greek-yogurt based sauce!

As a registered dietitian, I am always looking to add more plant-based protein to my diet, and these tacos are the perfect recipe to do just that.

With melty cheese and a crispy, crunchy texture from the corn tortillas, this recipe is sure to deliver a nourishing, satisfying meal the whole family will enjoy. Even my three year old approved it!

Ingredients You’ll Need

Notes on Ingredients

black beans: Have an earthy, slightly nutty flavor. If you’re using canned black beans (I do!) be sure to drain and rinse them before using.

olive oil: Used to coat the tortillas to contribute to their crispy texture.

taco seasoning: Adds some spice and Mexican flavor.

mild salsa: Tangy, slightly spicy kick, adds freshness to the filling.

lime juice: Provides a zesty, citrusy touch, enhances flavors and adds brightness.

Mexican shredded cheese: Has a creamy, mild flavor, and melts well.

corn tortillas: I like using corn tortillas in this recipe because I find they crisp up nicely. They tend to break pretty easily, but still taste delicious!

Black Beans are nourishing!

As a registered dietitian, I love that black beans are an excellent source of plant-based protein and fiber.

If you want to get specific, they are rich in soluble fiber which has been found to help lower cholesterol by binding with it in the body and preventing it from being absorbed into the bloodstream.

They’re also rich in vitamins and minerals such as manganese, magnesium, potassium, B vitamins, phosphorus, and iron. Woot, woot! Let’s hear it for the beans!

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Food Processor

How to Make Crispy Black Bean Tacos

Making filling. In a food processor, add beans, taco seasoning, salsa, and lime juice and pulse until smooth and creamy, about 45 seconds.

Assemble tacos. Place tortilla on greased baking sheet and spread black bean mixture over one side then top with shredded cheese. Fold tortilla over to create a taco. Repeat with remaining tortillas.

Bake tacos. Bake tacos for about 8-10 minutes, then flip them over and bake until golden-brown and crispy, about another 8 minutes. Let cool on the pan for about 2-3 minutes before serving with Avocado Lime Crema and any other desired toppings.

Tips from the expert (thaaaat’s me!)

I use a food processor to incorporate all of the filling ingredients together, but if you don’t have one you can also use a high-speed blender. 

Corn tortillas break easily. Warming them in the microwave beforehand will help but you may find they crack a little as they cook – they’ll still taste just as delicious!

Storage and Preparation

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Tacos can be stored in an airtight bag or container in the freezer for up to three months. Defrost overnight in the refrigerator before reheating.

To reheat, place in the microwave for about 60 seconds or until heated through. Or, preheat the oven to 350 degrees F and bake on a baking sheet for about 10-15 minutes, or until heated through.

Recipes That Pair Well

Avocado Lime Crema

The Best Mexican Street Corn Dip

Vegetarian Nachos

Roasted Potato Nachos (Sheet Pan)

Blackened Corn

For more taco inspiration, check out my other recipes below! 

Blackened Salmon Tacos with Corn Avocado Salsa

Buffalo Cauliflower Tacos with Ranch Slaw

Instant Pot Jackfruit Tacos

Vegan Butternut Squash and Tempeh Tacos with Salsa Verde

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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