Baked Black Bean Tacos For One

Whip up tasty, single serving black bean tacos in minutes. Healthy, quick and packed with flavors. Your perfect meal for one awaits!

Step into a world of flavor with this single-serving recipe for Baked Black Bean Tacos. This dish is vegetarian, gluten-free, and an embodiment of a speedy, satiating meal that beautifully mirrors Mexico’s vivacious cuisine. Using everyday pantry items, these tacos create a fine balance between health-conscious eating and flavorful indulgence, ideal for those seeking a speedy, nutritious feast without skimping on deliciousness.

Why This Recipe Works

• Quick and easy: No complicated steps involved, just simple, straightforward cooking.
• Made with pantry staples: There are no fancy ingredients found in our black bean tacos, they’re made with easy-to-find ingredients that you may already have on hand. Our recipe can also be adapted to cater to a variety of dietary preferences.
• A substantial meal: Protein-packed black bean tacos are hearty and intensely satisfying. They’re filled with plenty of flavor from their crispy shells, delicious filling, and glorious melted cheese.
• Recipe doubles well: If you’d like to make tacos for two, just double the ingredient amounts.

Ingredients

Ingredient Notes and Substitutions

See below for ways to use leftover ingredients.

• Olive oil:  I use extra virgin olive oil in this black bean taco recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Onions: Fresh onions add such great flavor to the bean filling but you can use 1/8 teaspoon of onion powder instead.
• Tomato paste: Tomato paste is simply concentrated tomatoes. A small amount adds a tremendous amount of flavor. Look for tomato paste that comes in a tube. You can find it in the same section of your grocery store where cans are found. A tube stays good in the refrigerator for much longer than canned. You can also freeze the leftover paste in ice cube trays. When frozen, pop the cubes out of the tray and store them in a zip-top bag in the freezer.
• Black beans: We use 3/4 cup of canned rinsed and drained black beans. This is about half of a 15-ounce can (58 g). You can substitute with kidney beans or pinto beans if desired. See below for ways to use leftover beans in other recipes.
• Broth: To keep this a vegetarian taco recipe we use vegetable broth. You can use chicken broth instead. I prefer using low-sodium broth to control the salt content of the dish. If you use regular broth, you might want to reduce the amount of salt you add. I recommend tasting the finished dish and adding extra seasonings and salt if needed.
• Lime: Squeeze a little lime juice over the bean mixture before spooning the beans into the tortillas.
• Cheese: You can use just about any type of cheese you love in this recipe. I like using cheddar cheese or pepper jack.  I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn’t melt as well.
• Seasonings: Use garlic powder, cumin, smoked paprika, chili powder, and salt. Feel free to use 1 clove of fresh garlic, minced instead of garlic powder.
• Corn Tortillas: I use three 6-inch corn tortillas. You can use white or yellow corn tortillas.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Expert Tips

• Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This recipe comes together quickly so it’s a good idea to have everything ready before beginning.
• Warm the tortillas before stuffing. Warming them wrapped in a wet paper towel in the microwave or in a skillet for a few seconds will help make them easier to use without breaking.
• Adjust the spices if necessary. If you’d like to make spicier tacos, add a pinch of chili powder or some chopped jalapeños or chopped canned chipotle peppers in adobo sauce.
• Make sure both sides of the tortillas are coated with oil. This will ensure they become crisp when baked.
• Store leftover baked 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.

Frequently Asked Questions

Make Ahead Instructions

Baked black bean tacos come together quickly once you get started. To make this a meal to enjoy even sooner, do a little ingredient prepping ahead of time.

• Chop the onions and store them in an airtight container in the refrigerator for up to 5 days.
• Shred the cheese and store in the refrigerator for up to 5 days.
• Cook the black bean filling and store in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions

Serve these delicious baked black bean tacos with a side of guacamole, pico de gallo, or queso for the perfect Mexican-inspired meal. A dash of sour cream or a sprinkle of fresh cilantro can also add a refreshing twist.

Ready for a quick and satisfying meal? Grab your ingredients and let’s get cooking! These single serving Baked Black Bean Tacos are a delightful treat, guaranteed to bring a burst of flavor to your table.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this baked black bean taco recipe, you might like to consider using them in any of these single serving and small batch recipes:

• Onions: Split Pea Soup, Chili Mac, Mushroom Casserole, White Chicken Chili, Corn Casserole
• Black beans: Taco Salad, Black Bean Soup, Black Bean Hummus, Guacamole Salad, Southwest Wrap
• Garlic powder: Taco Seasoning, Hash Browns, Personal Pizza Dough, Tuna Salad, Pork Tenderloin
• Cumin: Butter Chicken, Baba Ganoush, Beef Enchiladas, Garam Masala, Chili
• Smoked paprika: Baked Pork Chop, Cioppino, Tomato Soup, Roasted BBQ Chicken Drumsticks, Cheese Grits
• Tomato paste: Pizza Sauce, Coq au Vin, Mushroom Pasta, Chicken Tagine, Irish Stew
• Broth: Chicken Tortilla Soup, Chickpea Curry, Creamy Vegetable Soup, Green Curry, Potato Soup
• Lime: Pickled Onions, Key Lime Pie, Skinny Margarita, Cucumber Salsa, Ranch Water
• Tortillas: Vegetarian Enchiladas, Chicken Enchiladas Verde, Shrimp Tacos
• Cheese: Broccoli Cheese Soup, Macaroni and Cheese, Bacon Egg and Cheese Cup, Beer Bread, Frittata

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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