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Overhead view of crispy black bean tacos on a baking sheet garnished with cilantro, avocado, pickled onions, and sour cream drizzle.
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Crispy Black Bean Tacos

These crispy baked black bean tacos are packed with bold spices, melty cheddar, and fresh toppings for a cozy, flavor-filled dinner ready in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Mexican-American
Keyword: tacos
Servings: 4 people
Author: Jenna Harrison

Equipment

  • baking sheet
  • Medium mixing bowl
  • Fork or potato masher
  • Measuring spoons
  • pastry brush
  • Spoon or spatula

Ingredients

  • 2 (15.5) oz can black beans drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons lime juice
  • 8 corn tortillas
  • 1 Tablespoon olive oil
  • 1 ½ cups shredded cheddar cheese

Garnishes

  • Pickled red onion
  • Cilantro
  • Avocado
  • Cotija cheese
  • Sour cream

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with foil and coat with nonstick spray. Place the oven rack in the top position.
  • In a medium bowl, mash the black beans with the cumin, chili powder, garlic powder, and lime juice until mostly smooth with some texture remaining.
    2 (15.5) oz can black beans, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 2 teaspoons lime juice
  • Warm the tortillas in the microwave for about 60 seconds until soft and flexible.
    8 corn tortillas
  • Brush one side of each tortilla with olive oil. Place them oil side down on the prepared baking sheet.
    1 Tablespoon olive oil
  • Divide the bean mixture and cheese between the tortillas. Fold each tortilla in half and press gently to hold the filling in place.
    1 ½ cups shredded cheddar cheese
  • Bake for about 14 minutes, flipping halfway through, until the tortillas are crisp and lightly golden.
  • Remove from the oven and top with your choice of garnishes. Serve right away.
    Pickled red onion, Cilantro, Avocado, Cotija cheese, Sour cream

Notes

  • Store leftover tacos in an airtight container in the refrigerator for up to 4 days.
  • Reheat them in a 375°F oven or air fryer until hot and crisp.
  • Freeze baked tacos without toppings for up to 2 months. Place parchment between layers, then freeze in a sealed container. Reheat from frozen at 375°F until warmed through and crisp.
  • Make the bean filling up to 3 days ahead. Keep it refrigerated, then assemble and bake the tacos when ready to eat.