Baked Black Bean Tacos Recipe

Introduction

Baked Black Bean Tacos are a flavorful and easy meal perfect for busy weeknights. This recipe combines smoky spices and cheesy goodness wrapped in warm tortillas for a satisfying vegetarian dish.

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 clove garlic
• 2 (15 oz) cans black beans
• 8 (6 inch) flour tortillas
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 400 degrees F.
2. Step 2: In a small bowl, combine chili powder, cumin, paprika, oregano, and salt. Set aside.
3. Step 3: Heat the vegetable oil and garlic in a large skillet over medium-high heat for 3 minutes.
4. Step 4: Drain the black beans from their cans but do not rinse. Add beans and the spice mixture to the skillet, stirring to combine and create a saucy mixture.
5. Step 5: Spoon 2 tablespoons of the bean mixture into the bottom of an 11×8-inch casserole dish, spreading it lightly to cover the base.
6. Step 6: Fill each tortilla with 2 to 3 tablespoons of the bean mixture, sprinkle with cheddar cheese, then fold and place seam-side down in the casserole dish. Repeat for all tortillas.
7. Step 7: If any bean mixture or cheese remains, spoon it over the arranged tortillas.
8. Step 8: Bake for 10 minutes until cheese melts and tortilla edges turn slightly crispy.
9. Step 9: Remove from oven and serve with optional toppings like diced tomatoes, jalapeños, lettuce, sour cream, or avocado.

Tips & Variations

• Use corn tortillas instead of flour for a gluten-free option.
• Add a squeeze of lime or a sprinkle of fresh cilantro for brightness.
• For extra heat, include chopped jalapeños in the bean mixture.
• Try swapping cheddar for pepper jack or a Mexican cheese blend for different flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees F for 10-15 minutes or microwave until heated through. The tacos are best enjoyed fresh but reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the cheddar cheese with a plant-based cheese alternative and use oil or vegan butter to cook. The black beans and spices provide plenty of flavor on their own.

Can I prepare these tacos ahead of time?

You can assemble the tacos and store them covered in the refrigerator for a few hours before baking. Add baking time if baking straight from the fridge. It’s best not to assemble too far in advance to keep the tortillas from getting too soggy.

Baked Black Bean Tacos Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

These Baked Black Bean Tacos offer a flavorful vegetarian twist on traditional tacos by combining a spiced black bean mixture with melted cheddar cheese, baked to crispy perfection. Easy to prepare and satisfying, they make a perfect weeknight meal or casual gathering dish.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spice Mix

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

Bean Mixture

• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 2 (15 oz) cans black beans, drained but not rinsed

Tacos

• 8 (6 inch) flour tortillas
• 1 cup shredded cheddar cheese

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the tacos.
2. Make Spice Mix: In a small bowl, combine chili powder, cumin, paprika, dried oregano, and salt. Set this seasoning blend aside to use later in the bean mixture.
3. Cook Beans: Heat vegetable oil and minced garlic in a large skillet over medium-high heat for about 3 minutes until fragrant. Add the drained black beans along with the seasoning mix to the skillet. Stir and cook for a few minutes until well combined and saucy, ensuring the beans absorb all the spices.
4. Prepare Casserole Dish: Spoon about 2 tablespoons of the bean mixture on the bottom of an 11×8 inch casserole dish and spread it lightly to form a base layer.
5. Assemble Tacos: Lay out each tortilla and spread 2 to 3 tablespoons of the bean mixture on each. Sprinkle shredded cheddar cheese generously on top. Fold each tortilla in half and place it into the casserole dish seam side down. If you have leftover beans or cheese, pour them over the top of the arranged tortillas.
6. Bake: Place the casserole dish in the preheated oven and bake for 10 minutes until the cheese is melted and the tops of the tortillas become slightly crispy.
7. Serve: Remove from the oven and serve hot. Optional toppings such as diced tomatoes, jalapeños, lettuce, sour cream, and avocado can be added to enhance flavor and texture.

Notes

• Do not rinse the black beans after draining to retain the liquid that helps create a flavorful sauce.
• You can substitute flour tortillas with corn tortillas for a gluten-free option, but baking time may vary slightly.
• Feel free to customize toppings according to your preference to add freshness and texture.
• If you prefer a spicier taco, add a pinch of cayenne pepper or some diced jalapeños into the bean mixture.
• Leftover bean mixture can be stored in the refrigerator for up to 3 days.

Keywords: black bean tacos, baked tacos, vegetarian tacos, easy taco recipe, Mexican-inspired vegetarian meal