Crispy Black Bean Tacos

Name: Crispy Black Bean Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 red capsicum (bell pepper), diced; 1/2 red onion, diced; 2 x 14 oz/ 400g cans black beans, drained*; 1/2 cup reserved black bean liquid*; 1 tomato, diced; 75g baby spinach, roughly chopped; 1 tablespoon taco seasoning; 12 small corn tortillas; 1 cup shredded cheese (cheddar, mozzarella); 1 avocado, sliced; Avocado lime crema; Hot sauce

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Crispy black bean tacos with avocado lime crema are ready in just 30 minutes. Easy to make and packed with protein and fibre, these tasty tacos will be a meatless weeknight favourite.

Crispy black bean tacos topped with avocado and crema.

These baked black bean tacos make for a hearty and flavourful weeknight dinner. Packed with fiber, plant-based protein, and a delightful array of vegetables, they offer a delicious way to incorporate more veggies into your diet. The bold, smoky black bean filling combined with melty cheese in these vegetarian tacos is so satisfying that you won't miss the meat. They've become one of our go-to meatless meals.

Preparing these tacos is a breeze! The beans are cooked with veggies and spices, then stuffed into tortillas with cheese and baked to crisp perfection. It's a budget-friendly option for those looking to increase their bean intake. As for toppings, I enjoy pairing them with something creamy, like a dollop of sour cream or yogurt, or my avocado crema as shown here.

Two tacos on a plate topped with avocado, crema and hot sauce.

Ingredients you’ll need

With a combo of fresh and pantry staples, you're in for a taco bursting with taste and satisfying texture, making you forget all about missing the meat.

Black Beans: The key here is to partially drain them without rinsing. The soaking liquid is filled with starchy, flavourful goodness that contributes to the texture and flavour of the filling. It's used for simmering the taco mixture (instead of water) because it adds even more flavour to the filling.
Bell Pepper: I suggest using a red or yellow bell pepper for a sweeter flavour.
Baby spinach: To add some greens, we include a few handfuls of spinach; alternatively, chopped kale works great in these as well.
Tomato: I use one green tomato for this recipe; it adds volume and moisture to the beans.
Red Onion: Once sautéed, red onion becomes sweet and aromatic.
Spices: I love using my homemade taco seasoning blend, but you can also use a store-bought mix if preferred.
Tortillas: I suggest using corn tortillas; however, flour will also work.
Cheese: I prefer using shredded sharp cheddar cheese, but you can also use mozzarella cheese.
To serve: I love serving these with my Avocado Lime Crema for the perfect creamy touch, sliced avocado, coriander (cilantro), and hot sauce.

Complete list of ingredients and amounts is located on the recipe card below.

How to make crispy black bean tacos

Sauté veggies: Cook the capsicum and onion in a large skillet over medium until soft.

Remaining ingredients: Add the black beans, tomatoes, spinach, taco seasoning, and the reserved black bean liquid. Use a potato masher or the back of a wooden spoon to partially mash about half of the black beans.

Assemble tacos by arranging tortillas on a large greased baking sheet. Sprinkle half of each tortilla with cheese, followed by a spoonful of black bean filling. Top with another sprinkle of cheese, and fold over tortilla.

Tortillas topped with the black bean filling and cheese.

Folded tacos on sheet pan before being backed.

Bake tacos: at 200ºC/ 425ºF for 12 to 15 minutes, until slightly crisp. Serve with toppings of choice.

Ingredient substitutions

Different bean: If you're not a black bean fan, you can use the same recipe with pinto, kidney beans, or even brown lentils.
Make them spicy: Add finely chopped 2 chipotle peppers from a can packed in adobo sauce.
Add roasted veggies: Make the filling even heartier by mixing in roasted cubes of sweet potato or butternut squash.
Swap the cheese: Feta, queso fresco, or mozzarella cheese are all delicious options for these tacos.

Close up shot of black bean tacos topped with avocado, who sauce and crema.

How to store

Crispy black bean tacos are best enjoyed fresh, but leftovers can be refrigerated for 2-3 days in an airtight container. Reheat on a baking sheet at 300°F/ 160°C for 8-10 minutes or in a skillet over medium heat.

Recipe FAQ

Can you substitute kidney beans for black beans?

Kidney beans have a hearty texture and a subtle taste, making them a great alternative to black beans. They also pair well with bold spices.

How to make it vegan?

Either substitute the cheese with your preferred brand of plant-based "cheesy shreds" or exclude the cheese altogether.

How do I make gluten-free tacos?

To make tacos gluten-free, simply use 100% corn tortillas. Alternatively, opt for gluten-free tortillas made from almond flour or cassava flour.

How can I prevent my tortillas from ripping?

Ensure you have high-quality tortillas and warm them before use. You can quickly warm them in a skillet or in the microwave, wrapped in a damp paper towel, for 15-30 seconds to enhance their pliability.

Crispy black bean tacos topped with avocado, crema and hot sauce.

Other taco recipes to try

Hawaiian Fish tacos with Pineapple Slaw

Chicken Salad Tostadas

Air Fryer Shrimp Tacos

Baked Sweet Potato Mushroom Tacos

If you try this crispy black bean tacos recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.