These smashed black bean tacos are a quick vegetarian meal that’s perfect for the whole family, even on a busy weeknight! Black bean filling seasoned with salsa and spices (no chopping required) is stuffed into flour tortillas. Then, the tacos are baked in the oven until irresistibly crispy. Serve them with cilantro garlic yogurt sauce or any sauce and toppings of your choice. You’ll soon be making these meatless bean tacos on repeat!

3 smashed black bean tacos drizzled with cilantro sauce on a counter

Nights are busy, guys. The post-work/school mad rush makes it challenging to get dinner on the table. That’s why I try to keep a running list of actually easy recipes in my back pocket. You know, like the ones that use pantry staples and other things I usually have in my fridge.

These smashed black bean tacos are exactly that kind of recipe! They’re made with mostly canned and jarred ingredients and don’t take a lot of hands-on time. If you’re feeling up to it, I recommend whipping up my Lime Cilantro Garlic Sauce to drizzle on top of the tacos, but it’s totally optional. If you don’t have time, use whatever toppings you want, like diced avocado, salsa, or sour cream.

Even though they’re ridiculously easy, these tacos feel kind of fancy. That’s because they’re baked in the oven to get crispy and delicious before serving. It’s a fun technique I’ve seen floating around the food blog world, and I’m excited for you to try making crispy tacos if you haven’t already! Be sure to report back if you do.

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Ingredients and Substitutions
Instructions
Storage and Reheating
Serving
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tortillas, black beans, spices, lime, cheese, and salsa

Ingredients and Substitutions

Flour tortillas: I recommend using flour tortillas, because I think they get crispier in the oven and are easier to fold without tearing than corn tortillas. You’ll also want to keep the tortillas at room temperature instead of in the refrigerator for best results. If you do keep them in the fridge, warm them before making the recipe. When testing this recipe, I used the Good and Gather 8-inch organic flour tortillas from Target. The 8-inch size seemed perfect for this recipe, but you can use smaller or larger tortillas. It’s up to you! If you need your smashed black bean tacos to be gluten-free, corn tortillas (made without any wheat) are definitely suitable but may not get as crispy. Try to use corn tortillas that are soft and malleable and do not appear crumbly for best results.
Black beans: Use 2 x 15-ounce cans or 1 x 29-ounce can. You can substitute pinto beans if that’s what you have. Choose no added salt or low sodium beans if you want to reduce the sodium in the recipe.
Salsa verde: Use your favorite store-bought or homemade salsa verde (like my Tomatillo Green Chili Salsa). If you prefer red salsa, use that instead.
Chili powder, cumin, smoked paprika, and garlic powder: You can easily substitute a couple teaspoons of pre-made taco seasoning for these.
Lime: A little fresh lime juice brings out the flavor of the filling. Omit if you don’t have it.
Shredded Mexican blend cheese: Use pre-shredded or shred your own using a block of cheddar, Pepper Jack, Colby Jack, or Monterey Jack.
Extra virgin olive oil: You’ll need this to brush over the tortillas so that they crisp up in the oven!

Instructions

The full recipe card for crispy smashed black bean tacos is at the end of the post. Scroll down to see it. Here’s a preview of the steps with expert tips and photos to guide you in the kitchen.

smashed black bean filling for tacos in a skillet with a large silicone fork

Prep the filling. In a large skillet over medium heat, add the drained and rinsed black beans, spices, and salsa. Cook for 3 to 5 minutes, using the back of a silicone fork or spoon to mash some of the beans as they cook, until warmed through and thickened. Squeeze lime juice over the filling and remove from heat.

flour tortilla being brushed with oil on a baking sheet

Prep the tortillas. Line a large baking sheet with parchment paper. If your tortillas were stored in the refrigerator, I recommend warming them on a plate covered with a damp paper towel in the microwave for 30 seconds so that they are easier to fold. Brush one side of each tortilla with olive oil.

tortilla with black bean filling on a lined baking sheet

Add the filling to the tacos. Flip the tortillas over so the non-oiled side is facing up. Spoon some of the black bean filling onto one half and spread it out.

tortilla with black bean filling and shredded cheese on a baking sheet

Add the cheese. Sprinkle cheese over the filling.

6 black bean tacos on a lined baking sheet before going into oven

Fold the tortillas. Flip the half without the filling over the half with it. Then, I like to gently flip the tacos over so that the side with the cheese is facing down on the baking sheet. This is optional, but I like to do it because you’ll flip the tacos again halfway through cooking.

crispy black bean tacos on a lined baking sheet after cooking

Pop the tacos in the oven. Bake the tacos at 425 degrees F for 8 minutes. Carefully flip them over and bake for another 5 to 7 minutes until crispy. Let the tacos cool for a few minutes to finish crisping up.

Storage and Reheating

Crispy smashed black bean tacos are best enjoyed right away. However, leftovers will keep in an airtight container in the refrigerator for 2 to 3 days. You can eat leftover tacos cold or reheat them in the oven. I had good results reheating them on a baking sheet at 300 degrees F for 8 to 10 minutes. You can also try reheating in a skillet over medium heat.

crispy smashed black bean taco with cilantro sauce on a counter

Serving

I recommend serving the tacos with a sauce and other toppings of choice. I paired mine with my Lime Cilantro Garlic Sauce. Other topping ideas include avocado or guacamole, salsa, tomatoes, chopped cilantro, lime wedges, shredded lettuce, and/or sour cream. If you have any leftover filling from your smashed black bean tacos, use it in burrito bowls or salads the next day.

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Comments

5 from 3 votes (1 rating without comment)