Crispy Baked Black Bean Tacos {Healthy, Vegan, Gluten-free}

4.93 from 13 votes

Crispy Baked Black Bean Tacos {Healthy, Vegan, Gluten-free}

Skip the store and make these Crispy Baked Black Bean Tacos with just a few pantry staples! Top with any fresh ingredients you have on hand, or eat them dipped in some Creamy Avocado Sauce!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: gluten-free, healthy, low-fat, tacos, vegan

Servings: -16 tacos

Calories: 101kcal

Equipment

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 are for one taco using corn tortillas that are 50 cals each and using 2 heaping tablespoons of black bean mixture.)

Nutrition