Description
Delightful vegetarian tacos with a crispy finish, filled with black beans, spices, and cheese, perfect for any occasion.
Ingredients
Scale
- 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
- 2 tablespoons tomato paste
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- 1½ 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
- Optional toppings: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa, lime wedges
Instructions
- Preheat your oven to 450°F and position a rack in the center.
- In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and season with 1 teaspoon kosher salt. Cook for 3-4 minutes until translucent.
- Stir in the garlic and chipotle and cook for about 30 seconds, just to release their aromas.
- Mix in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir for 1-2 minutes until well combined and fragrant.
- Add the drained black beans, stirring to combine. Cook for 1-2 minutes until warmed, then pour in the vegetable broth. Bring to a simmer and mash some of the beans slightly for a creamier texture. Cook until slightly thickened, about 2 more minutes. Squeeze lime juice over the mixture and season with salt and pepper.
- While the filling simmers, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- Brush the remaining 2 tablespoons of olive oil on a large rimmed baking sheet. Lay the warmed tortillas on the sheet, flipping them to coat lightly.
- Divide the black bean mixture among the tortillas, top with cheese, and fold them into tacos. Flip with the cheese side down if desired.
- Bake for 8-10 minutes until lightly golden, then flip and bake for an additional 8-10 minutes until crispy.
- Allow the tacos to cool for a few minutes; they will become even crispier as they set. Serve warm with your choice of toppings.
Notes
Great as leftovers, can be refrigerated for up to 3 days or frozen unbaked for up to 3 months. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg
Keywords: tacos, vegetarian, black beans, easy recipe, quick meal