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crispy black bean tacos with melted cheese on the edges next to a red napkin
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5 from 8 votes

Baked Black Bean Tacos For One

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 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Keyword: baked black bean tacos, baked tacos, black bean tacos, tacos, vegetarian tacos
Servings: 1 serving (3 tacos)
Author: Joanie Zisk

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
  • 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 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 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 cornqueso, 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

Serving: 1serving | Calories: 581kcal | Carbohydrates: 93g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 1152mg | Potassium: 608mg | Fiber: 11g | Sugar: 3g | Vitamin A: 994IU | Vitamin C: 18mg | Calcium: 473mg | Iron: 3mg

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