Crispy baked black bean tacos made with corn tortillas, a perfectly spiced black bean filling, and plenty of cheese. Ready in 20 minutes!
These vegetarian baked black bean tacos are so incredibly delicious! They're gluten-free, filled with protein, and can be on your table in just 20 minutes!
Perfectly spiced black beans are spooned into corn tortillas and topped with plenty of cheese, then we place them on a sheet pan so they can bake until they're golden brown and crispy.
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Why This Recipe Works
- Quick and easy: These tacos are easy to make and are a delicious meal that can be ready in minutes!
- 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.
- 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 ⅛ 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 ¾ cup of canned rinsed and drained black beans. This is about half of a 15-ounce can (58 g). 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.
How To Make Baked Black Bean Tacos For One
See the recipe box below for ingredient amounts and full recipe 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 to the pan and cook, stirring occasionally for 2 minutes.
- Add the garlic powder, ground cumin, smoked paprika, chili powder, salt, and tomato paste and stir, making sure the chopped onions are well coated for 1 to 2 minutes.
- Stir in the black beans and cook, stirring occasionally for 1 minute.
- Pour in the broth, increase the heat to medium-high, and use the back of a spatula to mash some of the beans. Cook, stirring occasionally until the liquid has reduced, about 1 to 2 minutes. Squeeze a little lime juice over the beans, taste, and season with additional salt if you feel it's necessary. Remove the pan from the heat and set it aside.
- Heat the tortillas: Wrap the corn tortillas in a wet paper towel. Microwave until warm, about 15 seconds.
- Assemble the tacos: Brush olive oil over the bottom of a rimmed baking sheet. Place the warm tortillas on the baking sheet, flipping them a few times to lightly coat both sides of each tortilla.
- Spread the black bean mixture over half of each tortilla and top with the shredded cheese.
- Fold the tortillas over and carefully flip the tacos so the cheese is facing down.
- Bake the tacos for 5 to 7 minutes. Remove from the oven and flip each taco over. Return the tacos to the oven to bake for an additional 5 to 7 minutes.
- Remove from the oven and allow the tacos to cool for 3 to 4 minutes. They will crisp up as they cool.
- Enjoy as-is or serve with guacamole, sour cream, street corn, queso, or pico de gallo if you'd like.
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
How Do I Keep My Corn Tortillas From Breaking?
To keep tortillas from breaking make sure you keep them wrapped in a wet paper towel or cloth until you are ready to use them.
Stale corn tortillas tend to break easily because they lack moisture. Use them soon after you purchase them. Wrapping the corn tortillas in a wet paper towel before microwaving them boosts their moisture level which helps to prevent breakage.
Are These Tacos Gluten-Free?
Yes, vegetarian black bean tacos are naturally gluten-free. They can be made vegan by eliminating the cheese or using a dairy-free cheese alternative.
What Should I Do If I Have Leftover Filling?
Store any leftover filling in an airtight container in the refrigerator for a few days. Add it to salads, make another baked taco, or enjoy it right out of the bowl.
Can This Recipe Be Doubled?
Absolutely! If you'd like to make a double batch of baked black bean tacos, just double the ingredient amounts.
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
I love these crispy black bean tacos just as they are but you might like to consider enjoying yours with any of these small batch sides:
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.
If you’ve tried this baked 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.
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Recipe
Baked Black Bean Tacos For One
Crispy baked black bean tacos made with corn tortillas, a perfectly spiced black bean filling, and plenty of cheese. Ready in 20 minutes!
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See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Servings: 1 serving (3 tacos)
Calories: 581kcal
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 (leave this ingredient out or reduce the amount if you don't want your tacos to be spicy)
- ½ tablespoon tomato paste
- ¾ cup canned black beans , rinsed and drained (a little more than ½ 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 to the pan and cook, stirring occasionally for 2 minutes.
- Add the ground cumin, smoked paprika, garlic powder, salt, chili powder, and tomato paste and stir, making sure the chopped onions are well coated for 1 to 2 minutes.
- Stir in the black beans and cook, stirring occasionally for 1 minute.
- Pour in the broth, increase the heat to medium-high, and use the back of a spatula to mash some of the beans. Cook, stirring occasionally until the liquid has reduced, about 1 to 2 minutes. Squeeze a little lime juice over the beans, taste, and season with additional salt if you feel it's necessary. Remove the pan from the heat and set it aside.
- Heat the tortillas: Wrap the corn tortillas in a wet paper towel. Microwave until warm, about 15 seconds.
- Assemble the tacos: Brush olive oil over the bottom of a rimmed baking sheet. Place the warm tortillas on the baking sheet, flipping them a few times to lightly coat both sides of each tortilla.
- Spread the black bean mixture over half of each tortilla and top with the shredded cheese.
- Fold the tortillas over and carefully flip the tacos so the cheese is facing down.
- Bake the tacos for 5 to 7 minutes. Remove from the oven and flip each taco over. Return the tacos to the oven to bake for an additional 5 to 7 minutes.
- Remove from the oven and allow the tacos to cool for 3 to 4 minutes. They will crisp up as they cool.
- Enjoy as-is or serve with guacamole, sour cream, street corn, queso, or pico de gallo if you'd like.
Notes
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.
Nutrition Facts
Baked Black Bean Tacos For One
Amount Per Serving (1 serving)
Calories 581
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 56mg19%
Sodium 1152mg50%
Potassium 608mg17%
Carbohydrates 93g31%
Fiber 11g46%
Sugar 3g3%
Protein 22g44%
Vitamin A 994IU20%
Vitamin C 18mg22%
Calcium 473mg47%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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Dianne says
Made this black bean tacos and they were delicious. Just the right amount. 👍
Joanie Zisk says
I'm so happy you enjoyed them!
Pamela says
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!
Andrew says
gives me loads of ideas to cook for myself.
Joanie Zisk says
Wonderful! I hope you find many new recipes you love and hope the recipes inspire you to create delicious meals for yourself.
J. Hegyi says
Good recipe.