Black Bean Tacos – RECIPES AND IDEAS

These Baked Black Bean Tacos are smoky, spicy, and satisfyingly crispy—perfect for a quick and wholesome weeknight meal.
Packed with plant-based protein, fiber, and flavor, this taco recipe is a must-try for vegans, vegetarians, and taco lovers alike!
Why You’ll Love This Recipe
Flavorful & smoky from chipotle peppers and aromatic spices

Naturally vegan and full of plant-based protein

Crispy outside, soft and savory inside

Great for meal prep or feeding a crowd

Baked instead of fried = healthier and easier cleanup!

Key Ingredients

Black beans: The hearty, protein-rich base of the filling

Onion and garlic: Build bold, savory flavor

Chipotle peppers in adobo: Bring heat and smokiness

Vegetable broth: Helps bind the filling and adds moisture

Spices (paprika, oregano, thyme): Deepen the earthy flavor
Flour tortillas: Soft, foldable, and perfect for baking
Cilantro lime sauce & lime wedges: Cool, bright toppings that balance the heat

Black Bean Tacos
Ingredients
½ medium White Onion, diced

Avocado or Olive Oil for cooking

1 tsp Paprika

½ tsp Oregano

½ tsp Thyme

4 Garlic cloves, freshly minced

2 cans Black Beans, drained and rinsed

2 chipotle peppers from a can of adobo sauce, minced

½ cup Vegetable broth

8 to 10 Tortillas, flour

Cilantro Lime Sauce for Serving

Sliced or wedged Lime for serving
Instructions
Preheat the oven to 425°F (220°C). Lightly brush a large rimmed baking sheet with oil and set it aside.

Sauté the aromatics: Heat a little oil in a skillet over medium-high heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Season the mixture: Add the paprika, oregano, and thyme. Stir to coat the onions and garlic evenly with the spices.

Add beans and chipotle: Stir in the black beans and minced chipotle peppers. Cook for 3–5 minutes, stirring occasionally.

Mash and simmer: Pour in the vegetable broth. Use a potato masher to gently mash some of the beans—just enough to help the mixture hold together. If the mixture is still too runny, simmer for a few more minutes until thickened.

Prep tortillas: While the filling cooks, wrap the tortillas in a damp dish towel and microwave for 30 seconds to soften.
Assemble tacos: Place a tortilla on the prepared baking sheet and flip it to lightly coat both sides with oil. Spoon 2–3 tablespoons of the black bean mixture onto one half of the tortilla, then fold it over. Repeat with remaining tortillas.
Bake and crisp: Arrange the folded tacos in a single layer. To help them stay folded while baking, place the side with filling facing up. Bake for 8 minutes, then flip each taco and bake for another 8 minutes until golden and crispy.

Serve: Let the tacos cool for a few minutes to allow them to crisp further. Serve warm with cilantro lime sauce and fresh lime wedges.
Recipe Notes
Don’t skip warming the tortillas: This step makes folding much easier and prevents cracking while baking. A slightly damp dish towel helps them stay soft.

Mash just enough beans: You don’t want a paste—just enough mashing to help the mixture stick together. Leaving some whole beans adds texture.

Adjust spice to taste: Chipotle peppers bring heat and smokiness. If you’re sensitive to spice, start with one pepper or remove the seeds before adding.
Use parchment paper for easy cleanup: If you’re not brushing oil directly onto the baking sheet, lining the tray with parchment paper can help prevent sticking and save cleanup time.

Flip carefully halfway through baking: This ensures even browning and crispiness on both sides of the tacos. Tongs or a flat spatula work best for flipping.

Let them rest after baking: Allowing the tacos to cool for a few minutes helps them crisp up more and makes them easier to handle.

Customize your fillings: This recipe is super versatile—feel free to toss in sautéed veggies, leftover roasted sweet potatoes, corn, or even shredded cheese if you’re not keeping it vegan.

Nutrition Information:
YIELD: 4 SERVING SIZE: 1