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closeup of black bean taco

Crispy Black Bean Tacos

These crispy, easy to make black bean tacos are packed with flavor and super versatile. Baked or pan-fried, this is a fantastic dinner any night of the week.
5 from 10 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Author: Sarah Sullivan

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Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1/2 medium red or white onion finely chopped
  • 2-4 cloves garlic minced
  • 1 jalapeño pepper diced (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 2 (15 oz) cans black beans drained and rinsed
  • 1/2 cup veggie broth or water
  • 1 tablespoon fresh lime juice
  • salt and pepper to taste
  • 1 cup shredded vegan cheese (optional)
  • 8-10 small flour tortillas or corn tortillas
  • 1-2 tablespoons olive or avocado oil or oil spray

Toppings (as many as you like)

  • finely shredded lettuce or cabbage
  • avocado sliced or mashed
  • pico de gallo or chopped tomatoes
  • chopped fresh cilantro
  • plant-based sour cream or cashew cream optional

Instructions

Prepare the Filling:

  • Sauté onion: Heat olive or avocado oil in a skillet over medium heat. When the oil shimmers, add the chopped onion and sauté for 2–3 minutes, or until translucent.
  • Add seasoning: Add in the tomato paste, minced garlic, jalapeño (optional), cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for about 30 seconds until fragrant.
  • Add black beans: Add the drained black beans and vegetable broth (or water) and simmer for 3–4 minutes, stirring occasionally. Mash some of the beans for a thicker, more cohesive filling. (Use a potato masher or the back of a fork.)
  • Final touches: Stir in the lime juice, taste, and adjust salt and pepper to taste. Remove from heat.

Assemble the Tacos:

  • Preheat: If baking the tacos, preheat oven to 400°F.
  • Warm tortillas: Wrap the tortillas in a lightly damp paper towel and microwave for about 1 minute to make them soft and pliable.
  • Oil tortillas (for baking): If baking the tacos, arrange the tortillas on a baking sheet. (You can use parchment for easier cleanup but it's not required.) Brush or lightly spray each tortilla with oil to help them crisp up. Then, flip them over so the oiled side is facing down. If pan-frying the tacos, skip this step.
  • Make the tacos: Spread a heaping spoonful of the black bean mixture on one half of each tortilla. Optionally, spread some cheese over the bean mixture. Fold the tortilla over to form a taco. Flip the taco over to help it stay closed while baking.
  • For baked tacos: Bake tacos in preheated 400°F oven for 15-20 minutes, removing them from the oven and carefully flipping them at around the 7 minute mark.
  • For pan-fried tacos: Heat a lightly oiled skillet over medium heat. Place folded tacos in the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden and crispy.

To Serve:

  • Once tacos are crisped to your preference, you can enjoy them as-is, or carefully open them up and add any fresh toppings you like. Some of my go-tos are shredded lettuce, pico de gallo, and avocado. I also love to serve with a dipping sauce such as cilantro lime crema or chipotle ranch.

Notes

  • Beans: Feel free to substitute other kinds of beans, such as pinto beans.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.