These Crispy Black Bean Tacos are crunchy on the outside, creamy in the middle and make a quick and easy meatless dinner. Made with corn or flour tortillas, with or without cheese, and a variety of dips, the options are endless!
Why you’ll love these
- Quick and Easy. The no-cook black bean filling comes together in a matter of minutes, then all that’s left is to bake or pan fry!
- Kid-Approved. A crispy tortilla stuffed with optional cheese and a creamy black bean filling…what’s not to love?
- Nutritious and Delicious. Packed with fiber and protein, these tacos are the perfect meatless Monday dinner.
Ingredient notes
- Black Beans – pinto beans may be substituted. Refried beans (black or pinto) may also be used. You’ll need 1 (15 oz ) can.
- Salsa – use your favorite! We love Pace Picante. For the kids, we use mild, but Trevor and I love hot.
- Lime Juice – fresh or bottled is fine. No substitutions, you can omit, if necessary, but it brightens up the flavor of the beans.
- Taco Seasoning – homemade or store-bought is fine. Use your favorite brand. You’ll need 1 (1.25 oz) packet.
- Tortillas – corn, flour, low carb, almond, etc. all work. I used 10 (5 1/2 – 6 inch) tortillas to make smaller tacos.
- Cheese – optional! Omit if vegan or use a vegan variety. Mexican-style, cheddar, monterey-jack, pepperjack, etc. would all be delicious and melty.
- Oil – optional for crisping up the tortilla. I like avocado oil or canola oil, anything with a mild flavor and high smoke point. You could also use cooking spray.
Visual walk-through
- Place beans, salsa, lime juice, and seasoning into a food processor.
- Pulse until desired texture is reached.
- Place filling into tortillas of choice.
- Bake.
- Or pan-fry in oil until crispy.
What to serve with black bean tacos
Serve these crispy tacos with dipping sauce(s) of choice and a few sides to make a complete meal.
- Avocado sauce
- Cilantro lime sauce
- Guacamole
- Vegan cashew queso
- Pico de gallo
- Pickled red onions
- Rice
- Mexican street corn salad
How to store
If possible, store filling, tortillas, and toppings separately. Filling will last in an airtight container in the fridge for 3-4 days.
For assembled tacos: store in an airtight container for 2-3 days, then re-heat/re-crisp in an air fryer or oven at 350 degrees F for 5-10 minutes.
To freeze: freeze assembled tacos without toppings in a single layer on a baking sheet, then transfer to a freezer bag and store in the freezer for 1-2 months. To re-heat: bake or air fry from frozen at 350 degrees F for 8-15 minutes or until warm and crispy, flipping halfway through.
– Jennifer
Crispy Black Bean Tacos
These Crispy Black Bean Tacos are crunchy on the outside, creamy in the middle and make a quick and easy meatless dinner. Made with corn or flour tortillas, with or without cheese, and a variety of dips, the options are endless!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 10 tacos
Equipment for this recipe
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Ingredients
- 1 (15 oz) can black beans rinsed and drained
- ¼ cup salsa
- 1 tablespoon lime juice
- 1 (1.25 oz) packet taco seasoning
- Tortillas of choice *
- Cheese of choice optional**
- Avocado/canola oil or cooking spray
Instructions
- Place black beans, salsa, lime juice, and taco seasoning into a food processor and pulse together until desired consistency is reached. I like a few chunks.
- Taste and re-season, if necessary.
- Place desired amount of filling into 1 tortilla and fold in half in create a taco*. Repeat with remaining filling/tortillas.
- To pan fry: heat 2-4 tablespoons oil in a large pan until hot, then pan fry tacos until crispy, about 2-4 minutes per side.
- To bake: preheat oven to 425 degrees F. Drizzle a rimmed baking sheet with about 1 tablespoon oil, place assembled tacos onto the baking sheet, then drizzle or brush the tops with more oil. Bake in preheated oven for 10-12 minutes or until crispy.
- Serve with your favorite dipping sauces*** and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:1-2 Months
Reheat:Re-crisp in oven or air fryer
*Storage times may vary based on temperature and conditions
Notes
*I used 5 1/2 - 6 inch tortillas which will make 10 tacos filled with 2 tablespoons filling. I did half corn, half flour. Whole wheat, low-carb, almond flour, etc. tortillas will work. **Use something that melts well like a Mexican-style blend, cheddar, Monterey-jack, or pepper-jack. Use a vegan-variety, if necessary. ***See Pairing Suggestions for my favorite dipping sauces! Nutritional information is for 1 (100 calorie) tortilla filled with 2 tablespoons filling which makes 10 tacos. Nutritional information will be different if you make bigger tacos with larger tortillas and more filling.
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Nutrition Information
Nutrition Facts
Crispy Black Bean Tacos
Amount Per Serving (1 taco)
Calories 74 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 351mg15%
Potassium 173mg5%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 1g1%
Protein 4g8%
Vitamin A 367IU7%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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