Description
Enjoy these flavorful Baked Black Bean Tacos with Red Chile Sauce. A simple, satisfying, and wholesome vegetarian meal perfect for weeknights. Customize with your favorite toppings!
Ingredients
Scale
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- 1/2 cup red chile sauce (store-bought or homemade)
- 1/4 cup vegetable broth or water
- Salt and freshly ground black pepper to taste
- 12–16 small corn tortillas (taco size)
- Optional Toppings: shredded lettuce, diced tomatoes, chopped cilantro, avocado slices, salsa, sour cream or plain Greek yogurt, shredded cheese
Instructions
- 1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- 2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 3. Add garlic, chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
- 4. Stir in black beans, red chile sauce, and vegetable broth/water. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
- 5. Warm tortillas gently to make them pliable.
- 6. Spoon filling into tortillas, fold in half, and arrange seam-side down in the baking dish.
- 7. Bake for 15-20 minutes, or until tortillas are lightly golden and crisp.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to revive crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300 (varies with toppings)
- Sugar: 5g
- Sodium: 400mg (varies with sauce and added salt)
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g