Description
These Crispy Baked Black Bean Tacos are a delicious vegetarian meal featuring a spiced black bean filling sautéed with onions, garlic, and green chiles, then folded into corn tortillas with melted Mexican cheese and baked until perfectly crispy. Served with refreshing cilantro lime crema, these tacos are an easy crowd-pleaser perfect for weeknight dinners or casual gatherings.
Ingredients
Bean Mixture
- 2 tablespoons oil
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon cumin
- 1 ½ teaspoon paprika
- ½ teaspoon salt
- 2 (15 ounce) cans black beans, drained and rinsed
- 4 ounce can diced green chiles
- ½ cup water
- 1 lime, juiced
- ½ cup diced cilantro
Tacos
- 8-10 corn tortillas (depending on size)
- 6 ounces shredded Mexican cheese
For Serving
- 1 batch cilantro lime crema
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for baking the tacos later.
- Heat the skillet: Heat the oil in a skillet over medium-high heat until hot, then add the diced onion to begin sautéeing.
- Sauté the aromatics: Cook the onion for 5-7 minutes until softened, then add the minced garlic and sauté for an additional 1 minute. Stir in the tomato paste and cook for 1-2 minutes to toast and deepen the flavor.
- Add spices and beans: Mix in chili powder, cumin, paprika, and salt. Add the drained and rinsed black beans, diced green chiles, and water to the pan, stirring well.
- Simmer and thicken: Reduce the heat to medium-low and let the mixture simmer until thickened. Optionally, mash some of the beans with a fork to create a creamier texture. Once thickened, stir in the diced cilantro and fresh lime juice to brighten the flavors.
- Warm tortillas: Warm the corn tortillas in the microwave for about 30 seconds to make them pliable and easier to fold.
- Assemble tacos: Spoon about 3-4 tablespoons of the bean mixture onto one half of each tortilla. Sprinkle shredded Mexican cheese on top, then fold the other half of the tortilla over and press down gently to seal.
- Prepare for baking: Arrange the folded tacos on a baking sheet lined with parchment paper. Lightly spray the tops of the tacos with oil for crispiness. Optionally, sprinkle a little extra cheese on the outside of the tacos.
- Bake until crispy: Bake the tacos in the preheated oven for approximately 15 minutes, or until they are golden brown and crispy.
- Serve: Serve these crispy baked black bean tacos hot, accompanied by extra cilantro, cilantro lime crema, and your favorite hot sauce for added flavor.
Notes
- Warming the tortillas before folding helps prevent cracking and makes them easier to handle.
- Mashing some of the black beans while simmering adds creaminess but can be skipped if you prefer whole beans.
- Spraying oil on the tacos before baking promotes an extra crispy texture.
- Feel free to customize toppings such as adding avocado, salsa, or pickled onions for more flavor.
- This recipe is vegetarian and can easily be adapted to vegan by omitting or substituting the cheese and crema.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
