Why You’ll Love This Recipe

This recipe is quick, easy, and loaded with flavor. The seasoned black beans are savory and satisfying, while the crispy corn tortillas add the perfect crunch. The taco filling is customizable to your taste, and the toppings can range from simple to extravagant depending on what you love. Whether you’re vegan or not, these tacos are sure to be a hit!

Ingredients

3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, finely chopped or grated
Optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
2 tablespoons tomato paste
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika
Two 14-ounce cans black beans, drained and rinsed
½ cup vegetable broth or stock
1 lime, juiced
8–10 corn tortillas
6 ounces pepper jack or melty cheese of choice, freshly shredded
Kosher salt and ground black pepper, to season

For Serving (Optional):

Shredded lettuce
Mashed avocado or guacamole
Sour cream or cashew crema
Pickled red onions
Chopped cilantro
Salsa of choice
Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Black Bean Filling:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until it softens.
Add the garlic and chipotle pepper (if using), and sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for another minute, allowing the spices to toast and become fragrant.
Add the black beans and vegetable broth, and stir to combine. Let the mixture simmer for 5-7 minutes, until it thickens slightly. Season with salt and pepper to taste, then remove from heat and stir in the lime juice. Set aside.

2. Prepare the Tortillas:

In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Once hot, add the corn tortillas one at a time and cook for about 1-2 minutes on each side, or until they become crispy and slightly golden. You can press the tortillas down with a spatula to ensure they crisp up evenly. Remove the tortillas from the skillet and drain them on a paper towel-lined plate.

3. Assemble the Tacos:

For each taco, spread a generous spoonful of the black bean mixture onto the crispy tortilla. Top with shredded cheese (or vegan cheese, if desired) and let it melt slightly from the residual heat.
Add your favorite toppings, such as shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa, and lime wedges.

4. Serve:

Serve the tacos immediately while they’re warm, crispy, and packed with flavor. Enjoy!

Servings and Timing

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 8-10 tacos

Notes

Customization: Feel free to adjust the level of spiciness by adding more or less chipotle pepper, or omit it completely if you prefer milder flavors.
Taco Filling: If you prefer a chunkier filling, you can mash some of the black beans in the skillet with a fork or potato masher, leaving some whole for added texture.
Tortilla Options: While corn tortillas are traditionally used in tacos, you can also use flour tortillas if you prefer.

Variations

Vegan Cheese: For a fully vegan version, use vegan cheese in place of pepper jack. You can also skip the cheese and add extra avocado for a creamy texture.
Additional Veggies: Add more veggies like bell peppers, zucchini, or tomatoes to the black bean filling for extra nutrition and flavor.
Crunchy Topping: Top with a handful of crushed tortilla chips for an extra crunch.

Storage/Reheating

Store any leftover black bean filling in an airtight container in the fridge for up to 3 days. To reheat, simply warm the beans in a skillet with a little vegetable broth or water to prevent drying out. The tortillas should be reheated separately in a skillet or microwave for the best texture.

FAQs

Can I use canned black beans?

Yes, canned black beans are perfect for this recipe. Just make sure to drain and rinse them thoroughly before using.

Can I make the filling ahead of time?

Absolutely! You can make the black bean filling a day ahead of time and store it in the refrigerator. When ready to serve, simply warm it up and assemble the tacos.

Can I add protein to these tacos?

Yes! You can add cooked tofu, tempeh, or even sautéed mushrooms for an extra boost of protein.

Conclusion

These Crispy Black Bean Tacos are a healthy, easy, and delicious vegan meal that is packed with flavor and texture. With a combination of savory black beans, crispy tortillas, and fresh, vibrant toppings, they make for a satisfying and customizable meal. Whether you’re making them for a quick weeknight dinner or a party spread, these tacos are sure to be a hit with everyone!