Crispy Black Bean Tacos (so easy + vegan!)
Servings: 8 tacos
Ingredients
Black Bean Filling
- 19 ounce can black beans (2-3 cups)
- ½ cup salsa
- 1 tablespoon taco seasoning (more to taste)
- 1 tablespoon chipotle pepper in adobo sauce (sriracha or chipotle tabasco sauce)
- ½ teaspoon garlic powder (more to taste)
- ½ - 1 teaspoon salt (to taste)
- 1 tablespoon olive oil
- cilantro or parsley, chopped
- green onions, sliced (optional)
Optional Taco Topping Ideas
- dairy-free cheese
- diced tomatoes or pico de gallo
- avocado slices or guacamole
- non-dairy sour cream
- pickled red onions
- creamy cole slaw
- romaine lettuce ribbons
- dipping sauces (see post for ideas)
Instructions
- Preheat oven to 450º F if using oven baked method for cooking.
- Drain and rinse the black beans.
- Mix the bean filling: Blend the black beans, salsa, taco seasoning, 1 chipotle pepper (more to taste), garlic powder, and salt in a food processor. Leave it a little chunky if you prefer. Stir in a handful of fresh, chopped cilantro or parsley (optional).
- Searing the bean filling: Heat up the tablespoon of oil in a skillet over medium-high heat until shimmering then add 2 or 3 sliced green onions and a sprinkle of salt. Cook over medium high until fragrant. The green onions add a subtle but incredible flavor to the filling.Then add in the bean filling and cook for ~5 minutes leaving undisturbed for a couple minutes, then flip in chunks to develop a lightly seared crust (for extra texture). Add extra salsa or a splash of water if the taco filling is too thick.
- Fill the tacos: Scoop a few tablespoons of the bean filling on one side of a flour tortilla (top with vegan cheese if using). Fold over. Repeat until the filling is used up (about 6-8 tacos).
- Oven baked method: Brush or rub oil on the outside of the tortillas. Place on a lightly oiled baking sheet into the preheated oven and cook for 6-8 minutes. Flip the tacos with a spatula and continue to cook for another 6-8 minutes or until golden and crispy. See Notes for Pan Fried and Air Fryer Methods.
- Prepare toppings and dipping sauces: Prepare any optional taco toppings and dipping sauces while the tacos are cooking.
- Assemble and dig In: Serve immediately with toppings and sauces!
Notes
Yield: Makes 6 fuller black bean tacos or 8 thinner tacos.
If pan frying the tacos, wipe out and use the skillet from searing the bean filling!
Pan Fried Method: Spread a couple tablespoons of black bean filling on half the tortilla, fold over and gently press so the tortilla sticks (may need to flip the whole taco over to make it stay). Heat a few tablespoons oil in a skillet over medium-high heat. Fry the bean taco until crispy and golden brown then flip the taco (using a fork or spatula) and cook the other side (around 3-4 minutes total).
Air Fried Method: Fill the tortilla with the bean filling, fold over and gently press so the tortilla sticks then flip the whole taco over to make it stay (I find the tacos open up in the air fryer unless flipped over). Brush oil on the outside of the tortilla and place in the air fryer. Cook at 400ºF for 5-6 minutes or until crispy and golden (flipping halfway through).
Corn tortillas: If using corn tortillas, wrap them in a damp paper towel and heat in the microwave for 20-30 seconds to steam and soften making them pliable enough for folding and making tacos.
Taco toppings: Make optional toppings and dipping sauces while the tacos are baking in the oven. To save time, the black bean filling and the sauces can be made several days in advance and stored in individual containers in the fridge.
Assembling the tacos: Serve with sides of avocado (guacamole), pico de gallo, pickled red onions, dairy-free coleslaw, bowls of salsa, sour cream and dipping sauces. Or open the warm tortillas and stuff with diced tomatoes, avocado slices, and shredded romaine with a side of dipping sauce.
Make ahead or freeze tacos: Freeze the tacos before or after cooking. Either way, they make a quick and easy vegetarian dinner the whole family will love.