Description
Crispy Black Bean Tacos are filled with spiced black beans and pepper jack cheese, baked to golden perfection for a delightful crunch.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup corn tortillas (about 8 small tortillas)
- 1 cup pepper jack cheese, shredded, or dairy-free alternative
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil, or cooking spray for baking
- 1 small onion, finely chopped (optional but recommended)
- 1 clove garlic, minced
- 1 lime, cut into wedges for serving
- Fresh cilantro, chopped, for garnish
- Salsa or hot sauce, for serving
- Plain Greek yogurt or sour cream, optional for topping
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, mash the black beans slightly with a fork, leaving some texture, and stir in cumin, smoked paprika, salt, and pepper, plus the chopped onion and garlic if using.
- Place a spoonful of the black bean mixture in the center of each tortilla, spreading slightly but leaving a 1/2 inch border.
- Sprinkle shredded pepper jack cheese over the bean mixture in each tortilla.
- Fold the tortillas in half and place them seam side down on a baking sheet lined with parchment paper.
- Lightly brush the tops of the folded tortillas with olive oil, or spray with cooking spray.
- Bake in the preheated oven for 15 to 20 minutes, flipping once halfway through.
- Remove from the oven, squeeze lime over the tacos, garnish with chopped cilantro, and serve warm with salsa and yogurt or sour cream.
Notes
For an extra-crispy finish, broil the tacos for 60 to 90 seconds at the end. Refrigerate leftovers for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg