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Oven-Baked Crispy Black Bean Tacos Recipe

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4 from 12 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

These Oven-Baked Crispy Black Bean Tacos are a flavorful, easy-to-make vegetarian meal featuring seasoned black beans, melty Mexican cheese, and baked to a golden, crispy perfection. Served with fresh avocado, crispy red onions, and creamy sauces, they deliver a satisfying crunch and bold taste in every bite, perfect for a hearty weeknight dinner or casual gathering.

Ingredients

Taco Filling

  • 2 15-ounce cans black beans
  • 4 ounces diced green chiles
  • 2 scallions, finely chopped
  • 3 tablespoons taco seasoning
  • Kosher salt, to taste

Tortillas and Assembly

  • 8-12 flour or corn tortillas
  • 8 ounces Mexican blend shredded cheese
  • Cooking oil spray

Toppings and Sauces

  • Avocado slices
  • Red onion, diced or pickled
  • Cilantro Lime Sauce
  • Creamy Jalapeno Sauce

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (218°C). Spray a half-sheet pan with cooking oil spray and set it aside while you prepare the tacos.
  2. Drain Black Beans: Drain the black beans by placing the lid slightly ajar on each can and pouring out most of the liquid to retain some moisture, allowing the filling to remain saucy. Transfer the beans to a mixing bowl once draining slows.
  3. Prepare Filling: Mash the black beans until about half are broken down but some remain whole to maintain texture. Stir in diced green chiles, finely chopped scallions, and taco seasoning. Taste and adjust with kosher salt depending on the saltiness of your beans and seasoning.
  4. Warm Tortillas: If using corn tortillas, wrap them in a damp paper towel and microwave for approximately 30 seconds until warm and pliable to prevent cracking when folding.
  5. Assemble Tacos: Spread 3-4 tablespoons of the black bean filling across one half of each tortilla. Sprinkle shredded Mexican blend cheese evenly over the filling, then fold the tortilla in half to enclose the filling.
  6. Prepare for Baking: Place assembled tacos on the prepared baking sheet and spray the outside of each folded taco generously with cooking oil spray to ensure a crispy finish.
  7. Bake: Bake the tacos in the preheated oven for 15-20 minutes, flipping the tacos carefully halfway through baking to ensure even crisping and a golden-brown texture on both sides.
  8. Serve: Remove from oven and serve immediately with avocado slices, diced or pickled red onion, and your favorite dipping sauces such as Cilantro Lime Sauce or Creamy Jalapeno Sauce. Enjoy your crispy baked tacos!
  9. Freezing and Reheating: To freeze, place cooled tacos on a sheet pan and freeze until solid. Transfer to freezer bags for storage. Reheat by pan-frying on the stovetop until warmed through and crispy again for best results, or microwave in a pinch.

Notes

  • Retaining some bean liquid keeps the filling moist and flavorful.
  • Warming corn tortillas before folding prevents cracking and makes them easier to handle.
  • Flipping the tacos halfway through baking ensures even crispiness on both sides.
  • Use cooking oil spray liberally on the outside for the crispiest texture.
  • Freezing assembled tacos makes a convenient make-ahead meal option.
  • Reheating in a pan helps regain the crispy texture better than microwaving alone.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://sarabaking.com/oven-baked-crispy-black-bean-tacos-recipe/