Skip the store and make these Crispy Baked Black Bean Tacos with just a few pantry staples! Add your favorite toppings, or eat them dipped in some Creamy Avocado Sauce.
A thin layer of cooking oil is applied to the tortillas, and they are baked creating a no-fry/mess-free crispy shell!
With the COVID-19 lockdown going on right now, many people are minimizing their trips to the grocery stores. So we came up with this black bean filling that is made with just a few ingredients you can find in your pantry!
We didn't even have fresh garlic on hand when we were making these, So we subbed for garlic powder. Of course if you have some fresh ingredients you would like to use, go for it!
We always keep a jar of Homemade Taco Seasoning on hand, so that's what we used. But you can also use store-bought!
Why we love these Tacos
These Crispy Baked Black Bean Tacos are:
- An Easy 30-minute meal
- Made using pantry items
- Low-fat
- Vegan
- Gluten-free
- Budget-friendly
How to make Crispy Baked Black Bean Tacos
- Heat olive oil in a large sauce pan over medium-high heat. Add the taco seasoning and garlic powder, and cook about 1 minute, stirring often.
- Mix in the black beans, green chiles, and water. Then bring to a simmer.
- Cover, reduce heat, and simmer for 10 minutes.
- Remove cover, add salt & pepper and mash half the beans with a potato masher.
- Cook an additional 3 minutes, then cover, and set aside.
- Cover a Large Sheet Pan with foil, and spray with cooking oil (or brush on some oil).
- Place 12 corn tortillas in one layer onto the sheet pan (they may overlap slightly), then spray the tops with cooking oil. Bake at 400ºF for 4 minutes, on the middle rack.
- Remove from oven, and flip all of the tortillas.
- Fill each tortilla with about 2 tablespoons of bean mixture on the center of one side.
- Fold over the tortilla, and lighlty press down on the edges to keep shut.
- Return to the oven, and bake an additional 5-7 minutes per side, until each side is lightly browned.
- Serve alone, or fill with your favorite taco toppings!
Recipe Notes
- Types of Oil: We prefer using non-stick cooking oil to keep these low-fat. But, we’ve tried them with olive oil (brushing it on) and they came out with the same taste and same crispy texture! So choose oil of your preference.
- White or Yellow Corn tortillas? Either will work! However, in my experience, white corn tortillas tend to be softer and not break as easily as yellow ones.Try this technique for baked crispy taco shells with any of your favorite taco fillings!
- I made 12 tacos in this recipe, but there was bean mixture leftover. So depending on how much you use in your tacos, it can make 12-16 tacos.
Topping Suggestions
Top these tacos with any fresh ingredients you have on hand, or just eat them on their own dipped in sauce! Here are some toppings we like to use:
- Shredded Lettuce
- Diced Tomatoes
- Shredded Cheese (Vegan or Dairy)
- Creamy Avocado Sauce
- Salsa Roja or Salsa Verde (Taco Shop Red/Green Hot Sauce)
- Authentic Guacamole
- Homemade Mexican Crema
Storing Crispy Baked Black Bean Tacos
Store any leftovers in a sealed container in the refrigerator, for up to 5 days.
You can reheat the tacos in the microwave or oven, although the oven method is recommended!
Why? If you reheat in the microwave, you will not have a crispy shell (the shell will soften). Re-heating in the oven will help "re-crisp" the shell.
- Microwave: Place tacos on a microwave safe plate, cover with a paper towel and heat for 30 seconds on high. Continue heating in 15 sec. intervals until heated through.
- Oven: Bake at 350ºF on a sheet pan for about 10 minutes (until heated through), flipping half way.
Enjoy! 🙂
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Crispy Baked Black Bean Tacos {Healthy, Vegan, Gluten-free}
Ingredients
- 2 (15 oz.) cans black beans (or 3 cups homemade) rinsed and drained
- 1 tablespoon olive oil
- 1 (4 oz.) can mild green chiles, with juices (I used fire roasted)
- ⅓ cup water
- 1 tablespoon Homemade Taco Seasoning (or store-bought)
- ¼ teaspoon garlic powder (or 2 garlic cloves minced)
- 12 corn tortillas
- salt & pepper, to taste (I used ½ teaspoon salt and ¼ teaspoon pepper)
- oil cooking spray (see notes) (I used canola oil non-stick cooking spray)
Instructions
- Heat olive oil in a large sauce pan over medium-high heat.
- Add the taco seasoning and garlic powder, and cook about 1 minute, stirring often.
- Mix in the black beans, green chiles, and water. Then bring to a simmer.
- Cover, reduce heat, and simmer for 10 minutes.
- Remove cover, add salt & pepper and mash half the beans with a potato masher. Cook an additional 3 minutes, then cover and set aside.
- Cover a Large Sheet Pan with foil, and spray with cooking oil (or brush on some oil).
- Place 12 corn tortillas in one layer onto the sheet pan (they may overlap slightly), then spray the tops with cooking oil (or brush with oil).
- Bake at 400ºF for 4 minutes, on the middle rack.
- Remove from oven, and flip all of the tortillas.
- Fill each tortilla with about 2 tablespoons of bean mixture on the center of one side.
- Fold over the tortilla, and lighlty press down on the edges to keep shut.
- Return to the oven, and bake an additional 5-7 minutes per side, until each side is lightly browned.
- Serve alone, or fill with your favorite taco toppings!
Video
Notes
- Types of Oil: We prefer using non-stick cooking oil to keep these low-fat. But, we’ve tried them with olive oil (brushing it on) and they came out with the same taste and same crispy texture! So choose any oil of your preference.
- White or Yellow Corn tortillas? Either will work! However, in my experience, white corn tortillas tend to be softer and not break as easily as yellow ones.
- Try this technique used in this recipe for baked crispy taco shells with ANY of your favorite taco fillings!
- I made 12 tacos in this recipe, but there was bean mixture leftover. So depending on how much you use in your tacos, it can make 12-16 tacos.
Nutrition Facts
Watch the VIDEO on how to make Crispy Baked Black Bean Tacos. Make sure to subscribe to my YouTube Cooking Channel so that you never miss a recipe video! 🙂
