Crispy Baked Black Bean Tacos are a vegetarian taco recipe that is full of protein, veggies, and crunch! This easy recipe takes only 30 minutes, making it perfect for busy weeknights.
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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.
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).
Ingredients
- Black beans
- Corn
- Diced green chiles
- Chili powder
- Cheese
- Corn tortillas
How to make black bean tacos
- 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.
Top tips
How to warm tortillas
Store bought corn tortillas are best warmed before folding them over to ensure they don’t crack. To warm them, I place a few tortillas between two damp paper towels for 30 seconds in the microwave.
Best toppings for black bean tacos
- Radish salsa
- Pico de gallo (or pico de gallo with avocado!)
- Oven roasted corn and black bean salsa
- Healthy guacamole
- Green avocado sauce
- Pickled red onions
- Sliced radishes
- Jalapeno slices (fresh or pickled)
- Cilantro
- Fresh chopped tomatoes
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!
FAQ
The bean mixture will stay good in an airtight container in the refrigerator for up to 3 days. You can also freeze it in an air tight container or zip top bag for up to 6 months.
I love serving vegetarian tacos with sour cream, avocado, and even more salsa (here’s my personal favorite salsa for adding to recipes) on the side. You could also serve alongside your favorite rice or quinoa.
More vegetarian Mexican recipes
- Huevos Rancheros
- Sweet Potato Tacos
- Chipotle Veggie Quesadillas
- Spicy Vegan Tacos
- Cheese Enchiladas
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Black Bean and Butternut Squash Quesadillas
- Roasted Veggie Tostadas
- Slow Cooker Quinoa Enchilada Casserole
- Mushroom Walnut Taco Meat
- Fajita Veggies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Crispy Baked Black Bean Tacos
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.
Jamie says
Delicious but any tips for why mine cracked so bad at the seam? Too full? I did the damp paper towel and all that
Lindsay Moe says
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.
Pat says
Loved them, made 8
Wendy LC says
Great, tasty Recipe ❤️❤️❤️
Veronica says
Best success I’ve had making actual crispy baked tacos! Genius. Thank you!