Baked Crispy Black Bean Tacos

Crispy black beans tacos on a serving plate with avocado sauce in a small bowl.

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Baked Crispy Black Bean Tacos

An easy sheet pan recipe, you can serve these crispy black beans tacos for a vegetarian weeknight dinner or a Super Bowl appetizer.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: Mexican

Servings:

Author: Paige Adams

Ingredients

For filling

2 15-ounce cans black beans, drained and rinsed
1/4 cup finely chopped red onions
1 jalapeno, minced
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch of oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

For tacos

Olive oil for brushing tacos
8 corn tortillas
1 cup shredded cabbage
1/2 cup shredded Mexican cheese blend

For avocado crema

1/2 ripe avocado
1/4 cup Greek yogurt
1 lime, juice
3 tablespoons water
1/4 cup cilantro leaves
Pinch of kosher salt and black pepper

For serving

Chopped cilantro

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl, stir the black beans, red onions and jalapeños with 2 tablespoons olive oil, cumin, garlic powder, paprika, oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Once they are coated in the spiced-oil mixture, smash the beans with a fork.
To warm the tortillas, wrap them in a damp paper towel. Microwave for 30 seconds. This steams the tortillas, so then you can fold them to assemble the tacos.
Brush each tortilla with olive oil on both sides. Spoon the black bean filling onto one half (about 1/3 cup not packed). Then sprinkle the filling with cabbage and about 1 tablespoon cheese. Fold over the tortilla and gently press it down. Repeat for the remaining tortillas and filling.
Bake the tacos for 5 minutes. Then flip them over. Bake for another 10 minutes. Flip them again and bake for 5 minutes until they are golden brown and crisp on the outside.
To make the avocado crema, combine the avocado, yogurt, lime juice, water, cilantro and pinches of salt & pepper in the bowl of a food processor. Puree until smooth. (You may need to add another tablespoon of water to thin it out.)
Arrange the tacos on a serving plate. Top with chopped cilantro and serve with avocado crema on the side or drizzled over the tacos.

Notes

If you have leftover tacos, you can save them up to 3 days in the refrigerator in an airtight container. Reheat them at 400 degrees F, 5 minutes per side. They won’t be as crisp as when you first made them.

Store avocado crema in a jar up to 3 days in the refrigerator. Do not freeze it.

To freeze the tacos up to 1 month, place a piece of parchment paper or wax paper in between each one to prevent them from sticking together. Then freeze them in the same airtight container. Reheat frozen tacos in a 400-degree F oven for 14-16 minutes, flipping over halfway through baking.

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