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Crispy black bean tacos served with fresh toppings and sauces

Crispy Black Bean Tacos

Delightful and nourishing tacos with crispy textures and robust flavors, perfect for vegan meal lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Filling
  • ½ medium yellow onion, diced Adds a sweet and aromatic base.
  • 3 cloves garlic, diced or minced Infuses a robust depth.
  • 2 tbsp tomato puree Brings juiciness and richness to the filling.
  • 2 tsp chili powder Adds a warm, spicy kick.
  • 2 tsp cumin Imparts an earthy flavor that complements the beans.
  • 1 tsp paprika Provides a subtle smokiness.
  • 1 tbsp nutritional yeast Offers a cheesy flavor without dairy.
  • 1 tsp salt Enhances and balances the overall taste.
  • 28 oz black beans (2 cans, drained and rinsed) Packed with protein and fiber.
  • ¼ cup vegetable broth Keeps the mixture moist and flavorful.
  • 1 unit lime, juiced Brightens everything with its zesty freshness.
  • 12 unit corn tortillas Heart of the dish, crispy and perfect for holding fillings.
  • ½ cup vegan cheese (optional) For those who desire extra creaminess.
  • 2 tbsp olive oil (or cooking spray) Helps achieve that crispy texture.
Herb Dressing
  • 1 handful cilantro, large, chopped Adds a bright, herby finish.
  • 1 clove garlic For the herb dressing, enhancing the flavors.
  • ½ tsp salt Another touch of seasoning for the dressing.
  • 1 cup vegan yogurt (unsweetened) Adds a creamy, cooling element.
  • 1 unit lime, juiced Complements the yogurt in the dressing.

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C) while preparing your ingredients.
  2. In a pan over medium heat, add the diced onion. Sauté until it becomes translucent, about 5 minutes.
  3. Add in the minced garlic, tomato puree, vegetable broth, and all the spices. Continue to sauté for an additional 2 minutes until fragrant.
  4. Add the drained and rinsed black beans into the pan. Mash the beans into a thick paste, incorporating the flavors thoroughly. Finish with lime juice.
Baking
  1. Prepare a baking sheet by coating it with olive oil spray. Lay out the corn tortillas on the sheet.
  2. Scoop about 2 tablespoons of the black bean mixture onto each tortilla, sprinkle with vegan cheese, if desired, and fold in half.
  3. Place the tacos in the oven and bake for about 5 minutes. Flip and continue to bake until crispy, another 5-7 minutes.
Herb Dressing
  1. While the tacos bake, prepare the herb dressing by blending the cilantro, minced garlic, salt, vegan yogurt, and lime juice until smooth.
Serving
  1. Once the tacos are done baking, remove them from the oven and serve immediately with the herb dressing for dipping.

Notes

For added crunch, you can brush the tortillas with a little oil before baking. Experiment with spices like smoked paprika or cayenne pepper for more heat.