Crispy Smashed Black Bean Tacos

crispy smashed black bean taco with cilantro sauce on a counter

These easy vegetarian tacos have a smashed black bean filling and are baked in the oven to get extra crispy and delicious! They're made with pantry staples and come together quickly, making them an ideal weeknight meal.

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 25

Total Time 40

Servings 8-inch tacos

Calories 417kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 15-ounce cans black beans or a 29-ounce can; drained and rinsed
¾ cup salsa verde or any other salsa of choice
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 lime juiced; about 2 tablespoons
6 to 8 flour tortillas preferably 8-inch but can use any size
2 tablespoons extra virgin olive oil
1.5 cups shredded Mexican blend cheese
Lime Cilantro Garlic Sauce optional
Toppings of choice see notes for ideas

Instructions

Preheat the oven to 425 degrees F. Line a large baking sheet (preferably a half-sheet pan) with parchment paper or a silicone mat.
In a large skillet, add the drained and rinsed beans, salsa verde, chili powder, cumin, paprika, and garlic powder. Cook for 3 to 5 minutes over medium heat until warmed through and thickened. Use a spoon or silicone fork to smash some of the beans while they cook. Squeeze lime juice over the filling, then remove from heat.
Prepare the tortillas. First, if you kept your tortillas in the fridge and not at room temperature, you may want to warm them slightly so they are easy to bend without tearing. Place them on a microwave-safe plate, top with a damp paper towel, and microwave for 30 seconds (more if needed) until warm. Brush one side of each tortilla with olive oil. Flip them over so the oiled side is facing down.
Spoon some of the filling onto one half of each tortilla and spread it out. Sprinkle cheese on top of the filling.
Fold the empty half of each tortilla over the half with the filling. Place the prepared tacos next to each other on the lined baking sheet. It's optional, but at this point I carefully flip each taco over so that the side with the cheese is facing down on the baking sheet. I like to do this because the tacos are flipped again halfway through cooking time.
Transfer the baking sheet to the center rack of the preheated oven. Bake for 8 minutes, then flip each taco over. Return them to the oven for another 5 to 7 minutes until crispy. If you're making the sauce, do so while the tacos bake.
Let the tacos cool for a few minutes while they finish crisping up.
Serve with a drizzle of cilantro garlic sauce (optional) and/or other toppings of choice. Enjoy!
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Notes

Storage and reheating: Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven at 300 degrees F for 8 to 10 minutes or in a skillet.
Topping ideas: Avocado, sour cream, chopped cilantro, guacamole, salsa, shredded lettuce
Tortillas: I like to use flour because I think they get crispier in the oven, but you can use corn tortillas if needed to make the recipe gluten-free. Look for tortillas that are soft and not crumbly for best results.

Nutrition