Skip the store and make these Crispy Baked Black Bean Tacos with just a few pantry staples! Top them with your favorite ingredients or dip them in Creamy Avocado Sauce for extra flavor.
A light brush or spray of oil and a quick bake create crunchy taco shells without frying, so you get less mess and a healthier result.
When trips to the grocery store are limited, a simple pantry-based filling is a lifesaver. This black bean mixture uses a handful of common ingredients for a fast, satisfying meal.
If you don’t have fresh garlic, garlic powder works well. Use fresh ingredients when you have them, but this recipe is designed to be flexible.
We often use a jar of Homemade Taco Seasoning, but store-bought seasoning is perfectly fine too.
Why we love these tacos
These Crispy Baked Black Bean Tacos are:
- An easy 30-minute meal
- Made using pantry ingredients
- Low in fat
- Vegan
- Gluten-free
- Budget-friendly
How to make Crispy Baked Black Bean Tacos
- Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 1 tablespoon taco seasoning and 1/4 teaspoon garlic powder and cook for about 1 minute, stirring often.
- Stir in two (15 oz.) cans of rinsed, drained black beans, one (4 oz.) can mild green chiles with juices, and 1/3 cup water. Bring to a simmer.
- Cover, reduce heat, and simmer for 10 minutes. Remove the lid, season with salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper is suggested), then mash roughly half the beans with a potato masher. Cook an additional 3 minutes, then cover and set aside.
- Line a large sheet pan with foil and spray or brush with oil. Arrange 12 corn tortillas in a single layer (they may overlap slightly), spray or brush the tops with oil, and bake at 400°F for 4 minutes on the middle rack.
- Remove from the oven and flip each tortilla. Spoon about 2 tablespoons of the bean mixture onto the center of one side of each tortilla, fold over, and lightly press edges to seal.
- Return to the oven and bake an additional 5–7 minutes per side, until lightly browned and crisp. Serve as-is or with your favorite taco toppings.
Recipe notes
- Types of oil: Non-stick cooking spray keeps these lower in fat, but brushing with olive oil yields the same flavor and crispiness. Use whatever you prefer.
- White or yellow corn tortillas? Both work, though white corn tortillas often hold together better and are less likely to crack.
- This method works with any filling, so try it with beans, vegetables, or your favorite protein.
- The recipe makes about 12 tacos with some filling left over—depending on portion size, you can make 12–16 tacos.
Topping suggestions
Top these tacos with any fresh ingredients you have on hand, or serve them plain with a dipping sauce. Popular options include:
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (vegan or dairy)
- Creamy avocado sauce
- Salsa roja or salsa verde
- Guacamole
- Mexican crema or a yogurt-based substitute
Storing and reheating
Store leftovers in a sealed container in the refrigerator for up to 5 days.
Reheat in the oven to keep the shells crisp. Microwave reheating will warm them but will soften the shell.
- Microwave: Place tacos on a microwave-safe plate, cover with a paper towel, and heat 30 seconds on high. Continue in 15-second intervals until hot.
- Oven: Bake at 350°F on a sheet pan for about 10 minutes, flipping halfway through, until heated and crisp.
Enjoy!
Did you try this recipe? Please leave a review and star rating in the comments — we’d love to hear how it turned out!
Crispy Baked Black Bean Tacos {Healthy, Vegan, Gluten-free}
Equipment
- Extra large sheet pan
- Potato masher
- Large saucepan
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
- 1/3 cup water
- 1 tablespoon taco seasoning (homemade or store-bought)
- 1/4 teaspoon garlic powder (or 2 garlic cloves, minced)
- 12 corn tortillas
- Salt & pepper, to taste (about 1/2 tsp salt and 1/4 tsp pepper suggested)
- Cooking oil spray or oil for brushing
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add taco seasoning and garlic powder; cook about 1 minute, stirring often.
- Mix in black beans, green chiles, and water. Bring to a simmer.
- Cover, reduce heat, and simmer for 10 minutes.
- Remove cover, season with salt and pepper, and mash half the beans. Cook 3 more minutes, then cover and set aside.
- Line a sheet pan with foil and spray or brush with oil. Arrange tortillas in one layer and spray or brush tops with oil.
- Bake at 400°F for 4 minutes on the middle rack. Flip tortillas, fill each with about 2 tablespoons bean mixture, fold over, and press edges closed.
- Return to the oven and bake 5–7 minutes per side, until lightly browned and crisp. Serve with desired toppings.
Notes
- Using non-stick spray keeps these lower in fat; brushing with olive oil works too.
- White or yellow corn tortillas both work, though white tortillas can be less brittle.
- Technique works with any taco filling; recipe yields 12 tacos with filling leftover for up to 16.
Nutrition facts are estimated per taco (using 50-cal corn tortillas and 2 heaping tablespoons of bean mixture).
Nutrition Facts
Serving: 1 taco | Calories: 101 kcal | Carbohydrates: 2 g | Protein: 3.6 g | Fat: 2 g | Fiber: 4.1 g | Sodium: 271.8 mg
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