Ready in less than 30 minutes, this quick vegetarian meal is about to become a new weeknight favorite. Baked in the oven on a sheet pan, these crispy black bean tacos with cheese are extra delicious when dipped into my tangy Avocado Lime Crema.
Why this recipe is chef’s kiss!
These tacos are a game-changer for busy weeknights.
They’re ready in less than 30 minutes and can be customized with any desired toppings like cilantro, sour cream, avocado or pico de gallo
I’ve been taking the extra 5 minutes to whip up this quick Avocado Lime Crema which adds a creamy, tangy twist and takes these tacos to the next level. I love dipping every taco bite into this delicious Greek-yogurt based sauce!
As a registered dietitian, I am always looking to add more plant-based protein to my diet, and these tacos are the perfect recipe to do just that.
With melty cheese and a crispy, crunchy texture from the corn tortillas, this recipe is sure to deliver a nourishing, satisfying meal the whole family will enjoy. Even my three year old approved it!
Ingredients You’ll Need
Notes on Ingredients
black beans: Have an earthy, slightly nutty flavor. If you’re using canned black beans (I do!) be sure to drain and rinse them before using.
olive oil: Used to coat the tortillas to contribute to their crispy texture.
taco seasoning: Adds some spice and Mexican flavor.
mild salsa: Tangy, slightly spicy kick, adds freshness to the filling.
lime juice: Provides a zesty, citrusy touch, enhances flavors and adds brightness.
Mexican shredded cheese: Has a creamy, mild flavor, and melts well.
corn tortillas: I like using corn tortillas in this recipe because I find they crisp up nicely. They tend to break pretty easily, but still taste delicious!
Black Beans are nourishing!
As a registered dietitian, I love that black beans are an excellent source of plant-based protein and fiber.
If you want to get specific, they are rich in soluble fiber which has been found to help lower cholesterol by binding with it in the body and preventing it from being absorbed into the bloodstream.
They’re also rich in vitamins and minerals such as manganese, magnesium, potassium, B vitamins, phosphorus, and iron. Woot, woot! Let’s hear it for the beans!
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
Food Processor
How to Make Crispy Black Bean Tacos
Making filling. In a food processor, add beans, taco seasoning, salsa, and lime juice and pulse until smooth and creamy, about 45 seconds.
Assemble tacos. Place tortilla on greased baking sheet and spread black bean mixture over one side then top with shredded cheese. Fold tortilla over to create a taco. Repeat with remaining tortillas.
Bake tacos. Bake tacos for about 8-10 minutes, then flip them over and bake until golden-brown and crispy, about another 8 minutes. Let cool on the pan for about 2-3 minutes before serving with Avocado Lime Crema and any other desired toppings.
Tips from the expert (thaaaat’s me!)
I use a food processor to incorporate all of the filling ingredients together, but if you don’t have one you can also use a high-speed blender.
Corn tortillas break easily. Warming them in the microwave beforehand will help but you may find they crack a little as they cook – they’ll still taste just as delicious!
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Tacos can be stored in an airtight bag or container in the freezer for up to three months. Defrost overnight in the refrigerator before reheating.
To reheat, place in the microwave for about 60 seconds or until heated through. Or, preheat the oven to 350 degrees F and bake on a baking sheet for about 10-15 minutes, or until heated through.
Recipes That Pair Well
Avocado Lime Crema
The Best Mexican Street Corn Dip
Vegetarian Nachos
Roasted Potato Nachos (Sheet Pan)
Blackened Corn
For more taco inspiration, check out my other recipes below!
Blackened Salmon Tacos with Corn Avocado Salsa
Buffalo Cauliflower Tacos with Ranch Slaw
Instant Pot Jackfruit Tacos
Vegan Butternut Squash and Tempeh Tacos with Salsa Verde
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
Don’t ever miss a recipe! Sign up to receive my monthly newsletter with a round-up of recipes from the previous month and get my FREE guide when you sign up: Rediscover the Joy in Eating: 5 Simple Steps to Stop Stressing Over Food + Enjoy Every Bite
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Description
Ready in less than 30 minutes, this quick vegetarian meal is about to become a new weeknight favorite. Baked in the oven on a sheet pan, these crispy black bean tacos with cheese are extra delicious when dipped into my tangy Avocado Lime Crema.
2 tablespoons olive oil
1 can black beans, rinsed and drained
1/2 teaspoon taco seasoning
1/2 cup mild salsa
1 tablespoon lime juice
1.5 cups Mexican shredded cheese
8–10 corn tortillas
2 tablespoons olive oil
Avocado Lime Crema, for serving
Preheat oven to 450 degrees F. Grease a large baking sheet with olive oil.
In a food processor, add beans, taco seasoning, salsa, and lime juice and pulse until smooth and creamy, about 45 seconds.
Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 1 minute and place in a zipper storage bag so they retain their moisture until ready to use, making them more pliable to work with and less prone to breaking.
Working with one tortilla at a time, place tortilla onto the greased baking sheet, making sure its covered in oil. Spread black bean mixture over one side of the tortilla and top with shredded cheese. Fold tortilla over to create a taco. Flip taco so the side with the cheese is closest to the baking sheet (this will help the taco stay closed). Repeat for the remaining tortillas.
Bake tacos for about 8-10 minutes, then flip them over and bake until golden-brown and crispy, about another 8 minutes.
Let cool on the pan for about 2-3 minutes before serving.
Serve with Avocado Lime Crema and any other desired toppings like cilantro, sour cream, avocado or pico de gallo.
Notes
Corn tortillas break easily. Warming them in the microwave beforehand will help but you may find they crack a little as they cook – they’ll still taste just as delicious!
Prep Time: 10 minutesCook Time: 16 minutesCategory: DinnerMethod: Sheet PanCuisine: Mexican
