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Delicious crunchy black bean tacos topped with fresh ingredients

Crispy Black Bean Tacos

Crispy Black Bean Tacos are a delightful and easy-to-prepare dish featuring a savory black bean filling and crispy corn tortillas, perfect for family dinners or quick weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Black Bean Filling
  • ½ medium yellow onion, diced Adds a sweet, aromatic base to the filling.
  • 3 cloves garlic, diced or minced Infuses a rich and classic flavor into the tacos.
  • 2 tbsp tomato puree Provides a rich and tangy layer to the filling.
  • 2 tsp chili powder Delivers a mild kick of heat and depth of flavor.
  • 2 tsp cumin Adds an earthy and warm spice to the dish.
  • 1 tsp paprika Introduces a slight smokiness, elevating the flavor profile.
  • 1 tbsp nutritional yeast Provides a cheesy, umami flavor without dairy.
  • 1 tsp salt Essential for balancing all the flavors.
  • 28 oz black beans (2 cans, drained and rinsed) The star of the filling; creamy and rich in texture.
  • ¼ cup vegetable broth Helps meld the flavors and achieve just the right consistency.
  • 1 medium lime, juiced A squeeze of freshness to brighten the filling.
  • 12 pieces corn tortillas The crispy vessel for your delicious filling.
  • ½ cup vegan cheese (optional) A nice addition for those who love a cheesy topping.
  • 2 tbsp olive oil (or cooking spray) For crisping up the tortillas in the oven.
For the Herb Dressing
  • 1 handful cilantro, chopped An aromatic herb that adds brightness to the dish.
  • 1 clove garlic For the herb dressing, enhancing the flavor.
  • ½ tsp salt For seasoning the dressing to your taste.
  • 1 cup vegan yogurt (unsweetened) A creamy, cooling accompaniment.
  • 1 medium lime, juiced For the dressing, adding a citrusy zing.

Method
 

Preparation
  1. Preheat your oven to 450°F.
  2. In a pan heated to medium, add the diced onion and sauté until it turns translucent, about 5 minutes.
  3. Add the minced garlic, tomato puree, vegetable broth, chili powder, cumin, and paprika. Sauté for an additional 2 minutes until fragrant.
  4. Combine black beans with the sautéed mixture, mashing with a potato masher or the back of a fork into a thick paste. Finish with a squeeze of lime.
Assembly
  1. Coat a sheet pan with spray oil or olive oil. Lay out corn tortillas and place about 2 tablespoons of the black bean mixture on each. Optionally, add vegan cheese and fold each tortilla in half tightly.
Cooking
  1. Bake the filled tortillas in the preheated oven for 5 minutes. Flip them and bake for an additional 5-7 minutes until both sides are golden brown and crispy.
Prepare Herb Dressing
  1. In a blender, combine cilantro, garlic, salt, vegan yogurt, and lime juice. Blend until creamy and well combined.
Serve
  1. Serve the tacos hot, dipping them into the herb dressing for an extra punch of flavor.

Notes

Make ahead by preparing the black bean mixture up to 3 days in advance. For more flavor, add diced jalapeños or cayenne to the filling.