If you’re craving something flavorful, crispy, and satisfying — without spending hours in the kitchen — these Oven Baked Crispy Black Bean Tacos are exactly what you need. They’re quick to make, packed with protein and fiber, and perfect for dinner, meal prep, or even next-day lunches.
The black bean filling is hearty and full of flavor thanks to spices like chili powder, cumin, and paprika, plus a touch of garlic and tomato paste to bring it all together. A bit of olive oil helps the beans crisp up in the oven, giving you that perfect texture that contrasts so well with the melted cheese and crunchy tortilla shell.
These tacos are baked in the oven, so you don’t need to stand over a skillet flipping each one. Just assemble, bake, and enjoy! You can make them as simple or loaded as you like — serve with guacamole, salsa, sour cream, or a quick cabbage slaw on the side. They’re also easy to make in bulk for a crowd or freeze ahead for busy weeknights.
Ingredients You’ll Need (Measurements listed below):
- Canned black beans (rinsed and drained)
- Chili powder
- Ground cumin
- Black pepper
- Paprika
- Salt
- Garlic
- Red onion
- Tomato paste
- Olive oil
- Corn tortillas
- Cheese (your favorite type — cheddar, mozzarella, etc.)
- Fresh parsley or cilantro (optional for garnish)
Notes & Tips
- Cheese options: Use any melty cheese you love: cheddar, Monterey Jack, mozzarella, or a dairy-free alternative all work well.
- Oil is key: Don’t skip brushing the tortillas with oil—it’s what helps them get that delicious crispy texture in the oven.
- Add a kick: If you like heat, feel free to add hot sauce, or a pinch of cayenne to the bean filling.
- Meal prep friendly: The black bean filling can be made ahead of time and stored in the fridge for up to 3 days.
Storage
Store any leftover baked tacos in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to bring back that signature crispiness.
Oven Baked Crispy Black Bean Tacos
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, warm 1 tablespoon of olive oil then add the chopped red onion and cook until soft, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute.
- Add the tomato paste, drained black beans, chili powder, cumin, paprika, black pepper, and salt. Stir well to combine and cook for 2 to 3 minutes, lightly mashing some of the beans with the back of your spoon. Turn off the heat and set aside.
- Lightly brush both sides of each corn tortilla with the remaining 1 tablespoon of olive oil. Warm them slightly in the microwave or in a pan to make them more pliable.
- Place a spoonful of the black bean mixture on one half of each tortilla. Top with your desired amount of cheese. Fold the tortillas in half to form tacos and place them on the prepared baking sheet.
- Bake for 10 minutes, flip the tacos, and bake for another 10 minutes or until both sides are golden and crispy.
- Sprinkle with chopped parsley if desired and serve warm with guacamole, sour cream, or your favorite toppings.
