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These crispy Baked Black Bean Tacos are a quick and flavorful single serving meal, ready in just 20 minutes. Seasoned black beans and cheese are tucked into warm corn tortillas and baked until golden and crisp. Enjoy them on their own or with your favorite toppings.
Pair these vegetarian tacos with a side of pico de gallo, fresh salsa, creamy guacamole, or rich queso.
Why You’ll Love This Recipe
- Quick & Easy: No complicated steps—just a simple, delicious meal in minutes.
- Made with Pantry Staples: If you’ve got black beans and tortillas, you’re halfway there.
- Customizable: Adjust the spice level or swap ingredients to fit your needs.
- Filling & Flavorful: A satisfying, protein-packed meal that doesn’t skimp on taste.
- Perfect for One (or Two!): Need more? Just double the recipe to make tacos for two.
These crispy baked black bean tacos are a meal I turn to again and again. They come together fast with just a few simple ingredients—black beans, warm spices, and cheese—tucked into corn tortillas and baked until golden and crisp. No frying, no mess, just an easy, satisfying meal that’s great for lunch or dinner. I love how simple they are to customize—add extra spice, switch up the cheese, or load them with your favorite toppings. Whether I’m making one serving or doubling the batch, these tacos never disappoint.
Ingredients
If you have any ingredients leftover from this black bean tacos recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: I use extra virgin olive oil for its rich flavor and higher nutrient content, but a lighter olive oil works too.
- Onions: Fresh onion adds depth to the filling, but 1/8 teaspoon of onion powder can be used instead.
- Tomato paste: Provides a deep, rich flavor. Tube tomato paste stays fresh longer than canned and is easier to store. Freeze leftover paste in ice cube trays, then transfer to a zip-top bag for future use.
- Black beans: This recipe uses half a 15-ounce can (about 3/4 cup or 58g), rinsed and drained. Swap with kidney or pinto beans if preferred. Extra black beans can be used in Sweet Potato and Black Bean Salad or Cowboy Caviar.
- Broth: Vegetable broth keeps it vegetarian, but chicken broth works too. Use low-sodium broth to control salt levels. Leftover broth is great for Chicken Tortilla Soup or Green Curry.
- Lime: A squeeze of lime juice brightens the bean mixture.
- Cheese: Use any cheese you like—cheddar or pepper jack work well. Freshly shredded cheese melts better than pre-shredded.
- Seasonings: This recipe uses garlic powder, cumin, smoked paprika, chili powder, and salt. Swap garlic powder for one minced garlic clove if preferred.
- Corn Tortillas: Three 6-inch tortillas, white or yellow corn. Extra tortillas can be used in Vegetarian Enchiladas.
How To Make Baked Black Bean Tacos
These step-by-step instructions will guide you through making crispy black bean tacos for one. Scroll to the recipe box below for exact ingredient amounts and full details.
Preheat the Oven
- Set the oven to 425°F (220°C).
Make the Black Bean Filling
- Heat oil in a 10-inch skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes.
- Stir in the garlic powder, cumin, smoked paprika, chili powder, salt, and tomato paste. Cook for 1 to 2 minutes, coating the onions in the spices.
- Add the black beans and cook, stirring occasionally, for 1 minute.
- Pour in the broth, increase the heat to medium-high. Cook until the liquid reduces, about 1 to 2 minutes. Squeeze in lime juice and remove from heat and set aside.
Warm the Tortillas
- Wrap the tortillas in a damp paper towel and microwave for 15 seconds until warm.
Assemble the Tacos
- Lightly brush a rimmed baking sheet with olive oil. Place the tortillas on the sheet, flipping them to coat both sides with oil.
- Spread the black bean mixture over half of each tortilla and sprinkle with cheese.
- Fold each tortilla in half and flip so the cheese side faces down.
Bake the Tacos
- Bake for 5 to 7 minutes. Remove from the oven and flip each taco. Return to the oven and bake for another 5 to 7 minutes.
- Let the tacos cool for 3 to 4 minutes—they’ll crisp up as they cool. Enjoy as is or serve with guacamole, sour cream, or your favorite taco toppings.
Expert Tips
- Prepare Ahead: Read through the recipe and Ingredient Notes, then gather all ingredients before starting. This dish comes together quickly, so having everything ready makes the process smoother.
- Adjust the Spice Level: For spicier tacos, add extra chili powder, chopped jalapeños, or canned chipotle peppers in adobo sauce.
- Coat Both Sides with Oil: Lightly brushing both sides of the tortillas with oil ensures they crisp up evenly in the oven.
Frequently Asked Questions
You can prep the filling in advance, but for the best texture, assemble and bake the tacos just before serving.
Yes! Just double the ingredients to make black bean tacos for two.
Store leftover black bean tacos covered in the refrigerator for up to 3 days. Leftovers become soft but are still very tasty. To help them to crisp up a bit, reheat them for 5 to 7 minutes in a 250° F oven or in a skillet on the stovetop until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch black bean taco recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Baked Black Bean Tacos For One
Equipment
Ingredients
- ½ tablespoon olive oil plus 1 or 2 teaspoons more for greasing the baking sheet
- ¼ cup chopped onions
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon chili powder -omit or use less if you prefer milder tacos.
- ½ tablespoon tomato paste
- ¾ cup canned black beans -rinsed and drained (a little more than 1/2 of a 15 ounce can)
- ¼ cup low sodium vegetable broth
- ½ small lime
- 3 (6-inch) corn tortillas
- ¾ cup shredded cheddar cheese (2 ounces)
Instructions
- Preheat the oven to 425°F (220°C).
- Make the filling. Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes.
- Season the filling. Stir in the cumin, smoked paprika, garlic powder, salt, chili powder, and tomato paste. Cook for 1 to 2 minutes, coating the onions evenly.
- Add the black beans. Stir them in and cook for 1 minute, stirring occasionally.
- Mash and reduce. Pour in the broth, increase the heat to medium-high, and use a spatula to mash some of the beans. Cook, stirring occasionally, until the liquid reduces, about 1 to 2 minutes. Squeeze in lime juice, taste, and adjust seasoning if needed. Remove from heat and set aside.
- Warm the tortillas. Wrap them in a damp paper towel and microwave for 15 seconds until warm.
- Assemble the tacos. Brush a rimmed baking sheet with olive oil. Place the tortillas on the sheet, flipping them a few times to lightly coat both sides.
- Fill the tacos. Spread the black bean mixture over half of each tortilla and top with shredded cheese.
- Fold and flip. Fold each tortilla in half and carefully flip them so the cheese side faces down.
- Bake the tacos. Place the baking sheet in the oven and bake for 5 to 7 minutes. Remove from the oven, flip each taco, and bake for another 5 to 7 minutes.
- Cool before serving. Let the tacos cool for 3 to 4 minutes—they will crisp up as they cool.
- Serve and enjoy. Enjoy them as-is or add guacamole, sour cream, street corn, queso, or pico de gallo for extra flavor.
Notes
- Prepare Ahead: Read through the recipe and Ingredient Notes, then gather all ingredients before starting. This dish comes together quickly, so having everything ready makes the process smoother.
- Adjust the Spice Level: For spicier tacos, add extra chili powder, chopped jalapeños, or canned chipotle peppers in adobo sauce.
- Coat Both Sides with Oil: Lightly brushing both sides of the tortillas with oil ensures they crisp up evenly in the oven.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This made a yummy lunch today. So easy to make. Thanks Joanie 😊
Ohh this recipe was the BOMB!!! I loved it and enjoyed it with guacamole!! Thanks
Made this yesterday and again today.
I’m guessing you can use the accumulated spice amount from your small batch taco seasoning?
Sure.
Made this black bean tacos and they were delicious. Just the right amount. 👍
I’m so happy you enjoyed them!
Delicious! Easy recipe and common pantry ingredients, need I say more? I had 2 for lunch and will have the 3rd for supper with a salad. Would be easy to double the recipe for lunch guests, also. Thanks for another keeper!
gives me loads of ideas to cook for myself.
Wonderful! I hope you find many new recipes you love and hope the recipes inspire you to create delicious meals for yourself.
Good recipe.