Crispy Chipotle Black Bean Tacos are ready in just 30 minutes. Easy to make and packed with protein and fiber, these tasty tacos will be a weeknight favorite.Read more
Why You'll Love these Crispy Black Bean Tacos
A hearty black bean filling with bold, smoky spices and a shower of melty cheese, these black bean tacos are here to appease meat-eaters and vegetarians alike.
Beyond black beans, you can also use lentils, tempeh, or tofu in vegetarian tacos. Just check out the reviews on these Vegan Chorizo Tacos (secretly made with tofu!).
You can use the black bean filling in all kinds of yummy ways beyond a tortilla. For example, enjoy it as a dip with tortilla chips, or use it as an enchilada filling.
As far as toppings, I love pairing them with something creamy, such as a dollop of sour cream or yogurt, or my Avocado Sauce.
This ingredient lineup guarantees a taco with toothsome taste and texture that won’t leave you asking where’s the meat?
- Black Beans: The key here is to drain the black beans without rinsing them. The soaking liquid is filled with starchy, flavorful goodness that contributes to the texture and flavor of the filling. (They're also clutch for creating a hearty burger patty in my Chipotle Black Bean Burgers.)
- Bell Pepper: I suggest using a bell pepper with sweeter flavor, such as red, orange, or yellow.
- Red Onion: Once sautéed, red onion becomes sweet and aromatic.
- Garlic: Fresh is best for aromatic goodness.
- Spices: I love using a simple mix of chili powder and cumin. You can also add smoked paprika and/or cayenne for extra kick.
- Adobo Sauce: This is the sauce that chipotle chile peppers are canned in. It's intensely smoky and spicy, so a little goes a long way.
- Cilantro: For a pop of bright, fresh flavor.
- Lime: A spritz of fresh lime juice adds a touch of acidity to liven up the flavors.
- Tortillas: I suggest using corn tortillas, however flour will also work.
- Cheese: I prefer using shredded Mexican blend cheese, however you can also use a sharp cheddar.
- Broth: I prefer using broth or stock for simmering the taco mixture (instead of water) because it adds even more flavor to the filling. Vegetable broth keeps this recipe vegetarian, but you can also use chicken or bone broth.
For a full list of ingredients and quantities, see the recipe card below.
- Use a Different Bean: If you're not a black bean fan, you can use the same recipe with pinto or kidney beans.
- Add Spinach: Sneak in some greens by adding a few handfuls of fresh baby spinach to the filling. The leaves will soften quickly and meld right into the black bean mixture.
- Add Roasted Veggies: Make the filling even heartier by mixing in roasted cubes of sweet potato or butternut squash.
- Use a Different Cheese: Feta, queso fresco, or cheddar cheese are all tasty options for these tacos.
Step 1: Sauté bell pepper and onion in a large skillet over medium until soft. Next, stir in garlic, adobo sauce, and spices.
Step 2: Add black beans and broth, and gently simmer. Use a potato masher or the back of a wooden spoon to mash about half of the black beans. Stir in cilantro, lime juice, and a pinch of salt.
Step 3: Assemble tacos by arranging tortillas on a large greased baking sheet. Sprinkle half of each tortilla with cheese, followed by a spoonful of black bean filling. Top with another sprinkle of cheese, and fold over tortilla.
Step 4: Bake tacos at 425ºF for 10 to 12 minutes, until slightly crisp. Serve with toppings of choice.
I love serving these crispy black bean tacos with a side salad. Here are a few of my favorites:
- Shishito Corn Salad: Filled with avocado, queso fresco, and a light cumin vinaigrette
- Mexican Brussels Sprouts Salad: You will swoon over the creamy tomatillo dressing!
- Cucumber Avocado Salad: Simple, speedy, and so fresh.
- Avocado Corn Salad: The perfect flavor match for the black bean filling.
Kidney beans have a meaty texture and mild flavor, making them a great substitute for black beans. They also take to bold spices well.
Either swap the cheese for your favorite brand of plant-based "cheesy shreds" or omit the cheese entirely.
Transfer the tacos to an airtight container and refrigerate for up to 4 days.
When ready to reheat, the tacos rewarm best in the oven, which helps re-establish their crisp. Place the tacos on a baking sheet and rewarm at 400ºF for about 10 minutes.
Recommended Tools to Make this Recipe:
- Large Baking Sheet: These are my favorite baking sheets! Large and super durable.
- Potato Masher: This helps to easily mash part of the black bean mixture.
- Measuring Spoons: I love that these measuring spoons are double-sided and stackable.
More Healthy Vegetarian Taco Recipes:
If you try these crispy black bean tacos, be sure to tag #dishingouthealth so I can see your beautiful creations! And be sure to follow dishingouthealth on Pinterest and Facebook for the latest recipes.
Crispy Chipotle Black Bean Tacos
- Large skillet
- Large baking sheet
- 2 Tbsp. extra-virgin olive oil, divided
- ¾ cup finely chopped red bell pepper
- ½ cup finely chopped red onion
- 1 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)
- 2 garlic cloves, minced
- ¾ tsp. chili powder
- ½ tsp. ground cumin
- 1 (15-oz.) can black beans, drained but not rinsed
- ¼ cup vegetable broth
- 2 Tbsp. finely chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- ½ tsp. kosher salt
- 4 to 5 oz. shredded Mexican Blend cheese
- 6 corn tortillas
- Suggested toppings: Greek yogurt or sour cream, sliced avocado, pickled red onions, and/or extra chopped cilantro.
- Preheat oven to 425ºF. Brush a large rimmed baking sheet with 1 Tbsp. of the olive oil.
- Heat remaining 1 Tbsp. olive oil in a large skillet over medium. Add bell pepper and onion; cook 5 to 6 minutes, until soft. Add garlic, adobo sauce, chili powder, and cumin; cook 2 more minutes, until aromatic.
- Add black beans and broth. Use a potato masher or the back of wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens. Stir in cilantro, lime juice, and salt.
- Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds, until tortillas are warm and pliable. Arrange tortillas on prepared baking sheet. Sprinkle half of the tortilla with a little cheese, followed by a spoonful of the black bean mixture. Top with another light sprinkle of cheese, and fold over tortilla; press to adhere. Repeat with remaining tortillas.
- Bake for 10 to 12 minutes, until the cheese is melty and tortillas are slightly crisp. Let stand for 2 minutes before transferring tacos to a platter and garnishing with toppings of choice.
- STORE: Transfer the tacos to an airtight container and refrigerate for up to 4 days.
- REHEAT: These tacos rewarm best in the oven, which helps re-establish their crisp. Place the tacos on a baking sheet and rewarm at 400ºF for about 10 minutes.