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crispy black bean tacos with melted cheese on the edges next to a red napkin
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4.89 from 9 votes

Baked Black Bean Tacos For One

These crispy baked black bean tacos come together in 20 minutes. Seasoned black beans and cheese are stuffed into warm corn tortillas, baked until golden and crisp, and served with your favorite toppings.
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, crispy black bean tacos, tacos, vegetarian tacos
Servings: 1 serving (3 tacos)
Author: Joanie Zisk

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)
US - Metric

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

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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