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–+ servings

Crispy Black Bean Tacos

5 from 1 vote
Seasoned black beans and cheese in tortillas baked until golden and crispy. Brush tortillas with oil and bake at high heat so they get crunchy instead of staying soft and floppy.
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crispy black bean tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans (15 oz each) black beans Drained and rinsed
  • 1 teaspoon cumin Ground cumin
  • 1 teaspoon chili powder For seasoning
  • ½ teaspoon garlic powder Not garlic salt
  • ½ teaspoon onion powder For flavor
  • ½ teaspoon salt Adjust to taste
  • ¼ teaspoon black pepper Freshly ground preferred
  • 2 tablespoons lime juice Fresh lime juice
  • 1 cup shredded cheddar cheese Plus more for sprinkling
  • ¼ cup diced onion Optional but recommended
  • 12 small corn or flour tortillas 6-inch size
  • 3 tablespoons olive oil For brushing
  • ½ cup additional shredded cheese For filling tacos

Equipment

  • 1 large rimmed baking sheet 18x13 inch
  • 1 Parchment paper For lining pan
  • 1 potato masher or fork For mashing beans
  • 1 Mixing Bowl For bean mixture
  • 1 Pastry brush For oil application

Method
 

  1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Drain and rinse black beans, then mash them in a bowl with a fork until about half are mashed and half remain whole.
    mashing black beans for tacos
  3. Stir in cumin, chili powder, garlic powder, onion powder, salt, pepper, lime juice, 1 cup shredded cheese, and diced onion until well combined.
  4. Warm tortillas in the microwave for 20 seconds so they're pliable and won't crack when folding.
  5. Spoon about 2 tablespoons of black bean mixture onto one half of each tortilla, sprinkle with extra cheese, then fold in half to create a taco shape.
  6. Place filled tacos standing up in rows on the prepared baking sheet, packing them close together so they lean against each other and stay closed.
    filling and baking crispy black bean tacos
  7. Use a pastry brush to generously coat both sides of each taco with olive oil, making sure every bit of exposed tortilla gets some oil.
  8. Bake at 425°F for 12 to 15 minutes until the tortillas are golden brown and crispy on the edges with some darker spots appearing.
  9. Let cool for 2 minutes before handling so the tacos firm up completely and the cheese sets inside, then serve with desired toppings.

Nutrition

Serving: 180gCalories: 320kcalCarbohydrates: 38gProtein: 14gFat: 12gSaturated Fat: 4.5gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 4.8gCholesterol: 20mgSodium: 580mgPotassium: 420mgFiber: 9gSugar: 2gVitamin A: 320IUVitamin C: 8mgCalcium: 220mgIron: 3.2mg

Notes

Store in the refrigerator up to 3 days and reheat in a 400°F oven to re-crisp. Pack tacos tightly together on the sheet pan so they lean against each other and stay closed during baking instead of falling open.

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