Crispy Black Bean Tacos
Golden, crispy, and filled with smoky chipotle black beans, these tacos are a quick and satisfying meal that’s both healthy and budget-friendly. They’re baked until perfectly crunchy, making them lighter than fried tacos while still delivering the same satisfying bite. Serve with fresh lime, avocado, or your favorite salsa for a wholesome and flavorful plant-based dinner.
Equipment
- 1 large rimmed baking sheet
- 1 medium sauté pan
- 1 wooden spoon or spatula
- 1 potato masher (or large spoon)
- 1 Knife and cutting board
- 1 Measuring Spoon Set
- 1 microwave-safe plate & damp paper towel (for tortillas)
- 1 pastry brush (optional, for oil)
Ingredients
- 2 tbsp avocado oil for baking sheet
- 1 tbsp avocado oil for sautéing
- ½ medium onion finely chopped
- 4 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 2 cans 15 oz each black beans, rinsed and drained
- 2 chipotle peppers in adobo sauce minced
- ½ cup vegetable broth
- 8 –10 corn tortillas
- Salt and black pepper to taste
- Lime wedges for serving
- Avocado slices or cilantro-lime sauce for serving
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 425°F (220°C) so it’s ready for crisping the tacos. While the oven heats, grab a large rimmed baking sheet. Drizzle about 2 tablespoons of avocado oil directly onto the pan, then use a pastry brush or the back of a spoon to spread the oil evenly across the surface. This coating ensures that your tortillas will crisp up beautifully without sticking. Set the pan aside.
- Sauté the Aromatics: Place a medium-sized sauté pan on the stove over medium heat. Add 1 tablespoon of avocado oil and allow it to warm for about a minute.Once hot, toss in the finely chopped onion with a pinch of salt. Stir frequently and cook for 5–7 minutes, or until the onion turns soft and translucent. Then, stir in the minced garlic and cook for about 1 minute, just until fragrant, being careful not to burn it.
- Add Spices for Depth: Sprinkle in the smoked paprika, ground coriander, dried oregano, and dried thyme. Stir continuously for 30 seconds to 1 minute so the spices bloom in the hot oil. This step unlocks their natural oils, which will intensify the overall flavor of the taco filling.
- Incorporate the Black Beans and Chipotle: Add the drained black beans directly to the pan along with the finely minced chipotle peppers. Stir to combine everything, allowing the beans to soak up the smoky, spicy notes from the peppers and spices. Let this mixture cook for about 2–3 minutes, stirring occasionally so nothing sticks to the bottom of the pan.
- Mash and Thicken the Filling: Pour in the vegetable broth and bring the mixture to a gentle simmer. Using a potato masher or the back of a large spoon, mash about half of the beans until the mixture starts to look creamy and holds together. Leave some beans whole for texture. If the mixture feels too loose, continue cooking for 2–3 additional minutes, stirring often, until it thickens and becomes scoopable. Taste and adjust with salt and black pepper as needed. Remove the pan from the heat and let the filling rest for a couple of minutes—it will firm up slightly as it cools.
- Steam the Tortillas: Stack your 8–10 corn tortillas and wrap them in a damp paper towel. Place them on a microwave-safe plate and heat for 15–30 seconds until they are warm and pliable. This step prevents the tortillas from tearing when you fold them around the filling. If you don’t have a microwave, you can warm each tortilla for a few seconds on a dry skillet instead.
- Assemble the Tacos: Working one tortilla at a time, place it on the greased baking sheet and flip it once so both sides are lightly coated with oil. Spoon 2–3 tablespoons of the black bean mixture onto one half of the tortilla, spreading it evenly but not overfilling. Gently fold the tortilla over the filling to form a half-moon shape. To help the taco stay closed, flip it so the side with the filling faces downward on the tray. Repeat with all remaining tortillas, leaving a bit of space between each one on the sheet.
- Bake Until Golden and Crispy: Transfer the tray to the preheated oven and bake for 8 minutes. Carefully remove the pan, flip each taco with a spatula or tongs, then return to the oven for another 8–10 minutes. The tacos should be golden brown and crisp on both sides. Baking instead of frying keeps them light but still crunchy.
- Cool Slightly Before Serving: Once the tacos are done, remove them from the oven and allow them to rest on the baking sheet for 3–5 minutes. This cooling time helps them firm up even more and prevents the filling from spilling out when you bite into them.
- Serve and Enjoy: Transfer the crispy tacos to a serving platter. Squeeze fresh lime juice over the top and add garnishes such as avocado slices, cilantro-lime sauce, salsa, or hot sauce. Serve immediately while they’re hot and crunchy. These tacos pair perfectly with a fresh side salad, rice, or grilled vegetables for a complete meal.
Notes
- Warm tortillas before filling. This prevents cracking and makes folding easier.
- Adjust spice to preference. Use fewer chipotle peppers for mild tacos, or just the adobo sauce for smoky flavor without too much heat.
- Avoid overstuffing. About 2–3 tablespoons of filling per tortilla is the perfect amount.
- Oil ensures crispiness. Coat tortillas well in oil to prevent dryness and achieve that golden crunch.
- Prep ahead. Have all ingredients measured and ready since this recipe moves quickly once you start cooking.
- Customizable filling. Add sautéed peppers, corn, or vegan cheese for more texture and variety.
