Crispy Black Bean Tacos

These crispy black bean tacos are the ultimate easy and delicious weeknight meal. With a spicy, vegetarian black bean filling these tacos are oven baked to get super crispy and then served with your favourite toppings to create a satisfying and easy dinner.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 347kcal

Author Sally

Equipment

Ingredients

2-3 tablespoons olive oil divided
1 onion finely chopped
2-3 garlic cloves crushed
2 tablespoons tomato paste
1 tablespoon chipotle sauce
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon chilli powder
½ teaspoon dried oregano
2 x 420 gram cans black beans drained and rinsed
½ cup water
Salt and pepper to taste
10 white corn tortillas
1 cup cheese vegan or regular (optional)

To serve,

Avocado
Lime
Lettuce shredded

Instructions

Preheat the oven to 220°C or 425°F. Heat 1 tablespoon of olive oil in a large saucepan or frying pan over medium heat. Add the onions and sauté until translucent.
Add in the garlic, tomato paste and chipotle sauce and continue to cook for another minute or two. Add in the cumin, paprika, chilli and oregano and continue cooking for another minute or two until very fragrant.
Add the black beans to the pan along with the water. Mix to combine and cook for a few minutes to heat the beans through.
Using a fork or potato masher, gently mash the beans until a chunky mixture is formed. If you find the mix drying out at all, add in a splash of water. Season with salt and pepper to taste before setting aside to cool slightly.
Drizzle the olive oil over a large baking tray and place the tortillas down, ensuring they are coated in the oil. Place a spoonful of the filling on one half of each of the tortilla and top with a little of the cheese if using. Press the other half of the tortilla over the filling to form a taco and repeat until all of the tortillas or beans have been used.
Place the tray in the oven and bake for 10 minutes. Carefully flip each taco and continue to bake for another 8-10 minutes or until the tacos are golden. Let the tacos rest for a few minutes on the tray to crisp up completely.
Serve with shredded lettuce, smashed avocado (see notes) and lime wedges.

Notes

Smashed avocado: I make this simply by combining the avocado with a squeeze of lemon or lime juice, salt and garlic powder to taste and mashing to a chunky consistency with a fork.

Tortillas: Depending on the brand of corn tortillas you are using, you may need to warm them first before filling as they can break apart. I use the Old El Paso Street Market White Corn Tortillas and find them to be very pliable so this step isn’t needed. You can also substitute with flour tortillas if you prefer.

Spices: To make this recipe even easier, you can substitute the spices for a heaped tablespoon of taco seasoning instead.

Nutrition