Can I put black beans in taco meat?

Yes, black beans are great in taco meat. In fact, they’re flavorful and hearty enough to stand on their own no meat required.

How to get crunchy tacos?

Bake them at a high temp (425°F) and use a light coat of oil spray. Flipping halfway helps both sides get crispy.

Reheat them in the oven or air fryer. Avoid the microwave, which makes them soft. For best results, bake directly on a rack or hot sheet pan.

Absolutely. They’re creamy, rich in protein, and soak up spices beautifully. Plus, they’re affordable and filling.

These Crispy Black Bean Tacos are quick, satisfying, and full of smoky flavor. They’re vegetarian, easily vegan, and perfect for weeknight dinner.

Scale

2 tbsp olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

2 tsp ground cumin

1 tsp smoked paprika

½ tsp dried oregano

½ tsp crushed red pepper flakes

Kosher salt, to taste

Freshly ground black pepper, to taste

2 (15-oz) cans black beans, drained and rinsed

1½ tbsp tomato paste

½ cup vegetable broth

1½ cups shredded cheese (Mexican blend or pepper jack; sub vegan cheese for vegan)

8 small flour tortillas (street taco-size)

Avocado oil spray or olive oil spray

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1. Preheat oven to 425°F. Line a sheet pan with parchment paper.

2. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent.

3. Add garlic, cumin, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Cook for 1 minute.

4. Stir in black beans, tomato paste, and vegetable broth. Simmer for 5–6 minutes, mashing beans until creamy with some whole beans remaining.

5. Warm tortillas in the microwave until pliable.

6. Fill each tortilla with 2 tablespoons of black bean filling and 2 tablespoons of shredded cheese.

7. Fold tortillas in half. Arrange on prepared sheet pan and spray tops with oil spray.

8. Bake 10–15 minutes until golden and crispy, flipping once halfway through baking.

To make it vegan, simply use dairy-free shredded cheese.

Warming the tortillas before filling helps prevent cracks.

Store leftovers in an airtight container for up to 4 days. Reheat in oven or air fryer to keep them crispy.

Serve with avocado, salsa, sour cream, or hot sauce.