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    Home » Vegetarian Mexican Recipes

    Crispy Baked Black Bean Tacos

    Lindsay Moe

    1444 shares
    Crispy baked black bean tacos covered in pico de gallo on a wood cutting board

    Crispy Baked Black Bean Tacos are a vegetarian taco recipe that is full of protein, veggies, and crunch!

    Crispy baked black bean tacos on a wood cutting board with pico de gallo and sour cream
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    Are you ready to hear something weird?

    One of my kids had a nightmare that we had to eat at Taco Bell. That’s all. She just really doesn’t like tacos.

    Of course I think she’s nuts. Tacos are one of those grand foods that allow you to take just about anything, throw it in a shell, and enjoy.

    a line of crispy baked black bean tacos on a wood cutting board with a bowl of pico de gallo in the background

    They’re also incredibly easy to make. This vegetarian taco recipe is ready in under 30 minutes, making it perfect for busy weeknights or lazy weekends where you don’t feel like doing much.

    Black bean tacos require very little as far as kitchen equipment goes. All you’ll need is one large bowl, a can opener, and a baking sheet (<— those are affiliate links).

    I warm my tortillas a few at a time in the microwave between damp sheets of paper towel to ensure they don’t crack while folding. If your tortillas do crack – don’t worry! You’re still going to end up with crispy, edible tacos.

    a crispy baked black bean taco on a wood cutting board with jalapeno slices and a bowl of pico de gallo

    How do you make black bean tacos?

    Ingredients

    • Black beans
    • Corn
    • Diced green chiles
    • Chili powder
    • Cheese
    • Corn tortillas

    Create the filling

    Combine black beans, corn, green chiles, chili powder, and cheese in a large bowl.

    Fill the tacos

    Heat corn tortillas in the microwave, then spoon the black bean mixture onto tortillas before folding over and placing on a baking sheet.

    How to make crispy tacos in the oven

    Once you’ve filled your tacos, place them in a 375ºF oven for 15 minutes, flipping once. That’s it! They come out crispy, melty, and delicious.

    a hand holding a crispy baked black bean taco

    Tips for customizing

    • Swap butternut squash puree for the cheese and leave off the sour cream to make it vegan
    • Leave out the black beans and add 2 cups cooked, shredded chicken for meat eaters
    • Drizzle the finished tacos in an avocado lime sauce or dip into guacamole
    • Swap the corn for ½ cup fajita veggies
    • Stuff them full of even more cheese!

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    Crispy baked black bean tacos with pico de gallo and sour cream on a wood cutting board
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    Crispy baked black bean tacos with pico de gallo and sour cream on a wood cutting board

    Crispy Baked Black Bean Tacos

    Crispy, crunchy black bean tacos filled with beans and melty cheese. Topped with pico de gallo for a fresh and flavorful vegetarian dinner!
    4 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 172kcal
    Author: Lindsay Moe

    Ingredients

    • 15 ounces canned black beans, rinsed and drained
    • ½ cup canned corn, drained
    • 4 ounces canned mild diced green chiles
    • 1-2 teaspoons chili powder
    • 1 cup shredded cheddar jack cheese
    • 8-10 corn tortillas
    • Pico de gallo
    • Sour Cream

    Instructions

    • Preheat the oven to 375ºF.
    • In a large bowl, combine black beans, corn, green chiles, chili powder, and cheese.
    • Place three tortillas on a plate sandwiched between two dampened paper towels and microwave for 30 seconds. Place the warmed tortillas on a baking sheet coated with cooking spray. Spoon the black bean mixture onto one half of each tortilla, then carefully fold over. The tortillas should stay folded, if not, press gently to get them to stick.
    • Repeat with the remaining tortillas until all the filling has been used. Spray the tops of the tacos lightly with cooking spray.
    • Bake for 10 minutes, flip, and cook another 5 minutes until the tacos are lightly browned and crispy. Serve with pico de gallo and sour cream.

    Nutrition

    Calories: 172kcal | Carbohydrates: 22g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 379mg | Potassium: 257mg | Fiber: 5g | Vitamin A: 235IU | Vitamin C: 6.4mg | Calcium: 147mg | Iron: 1.7mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
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    Reader Interactions

    Comments

    1. Jamie says

      November 18, 2020 at 11:03 am

      Delicious but any tips for why mine cracked so bad at the seam? Too full? I did the damp paper towel and all that

      Reply
      • Lindsay Moe says

        November 18, 2020 at 3:27 pm

        Corn tortillas can be very fussy. Sometimes there’s just nothing you can do, but they still eat the same. I do think higher quality tortillas have less cracking, and work quickly to get them in the oven after heating with the damp paper towel.

        Reply
        • Pat says

          July 12, 2021 at 9:35 am

          Loved them, made 8

          Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    1444 shares