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Oven Baked Crispy Black Bean Tacos

Oven Baked Crispy Black Bean Tacos for dinner or lunches.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 can black beans 19 fl. oz / 540 ml, drained and rinsed
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 3/4 tsp paprika
  • 1/2 tsp salt
  • 2 garlic cloves minced
  • 1/2 red onion finely chopped
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • Corn tortillas
  • Cheese to taste e.g., cheddar, mozzarella, or your favorite
  • Fresh parsley chopped (optional for garnish)

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 10 minutes, flip the tacos, and bake for another 10 minutes or until both sides are golden and crispy.
  7. Sprinkle with chopped parsley if desired and serve warm with guacamole, sour cream, or your favorite toppings.