Quick and healthy single-serving Black Bean Tacos recipe: vegetarian, gluten-free, and packed with Mexican flavors. Perfect for an easy, tasty meal. Ready in 20 minutes!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Dish
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Keyword: baked black bean tacos, baked tacos, black bean tacos, tacos, vegetarian tacos
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.
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.