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Above view of veggie tacos with toppings
Recipe

Black Bean Baked Tacos

Make this delicious black bean taco recipe for a simple weeknight dinner

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 4 servings 1x

Ingredients

  • 1 bell pepper
  • ½ a white onion
  • 1 can black beans
  • 1 tbsp oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp chili powder
  • ¼ tsp smoked paprika
  • 1 lime
  • 2 cups shredded sharp cheddar cheese
  • 12 white corn tortillas (approx. 5.5” in diameter each)

Instructions

  1. Preheat oven to 425F and line 2 baking sheets with parchment paper. Thinly slice bell pepper and onion. Drain and rinse black beans and set aside.
  2. Heat oil in a medium skillet over medium heat. When the oil is hot, place the peppers and onions in the pan. Saute over medium/medium-low heat for 8 minutes. Tossing frequently.
  3. While the peppers and onions cook, mix salt, pepper, chili powder and smoked paprika together in a small bowl.
  4. Pour black beans and seasoning mixture into the pan with the peppers and onions. Toss to coat the beans and veggies in the seasoning. Squeeze the juice from 1 lime into the pan and again toss to coat.
  5. Using a potato masher or the back of a fork, mash some of the black beans so you are left with some that are whole and some that are smashed. Remove pan from heat.
  6. Arrange 12 tortillas on 2 baking sheets. Sprinkle cheddar cheese over the tortillas. Spoon about 3 tbsp of black bean and veggie mixture onto one side of each of the tortillas.
  7. Bake at 425F for 3 minutes. Remove from the oven, fold in half and bake for an additional 5 minutes. Serve with your favorite taco toppings!

Notes

  • Feel free to use kidney beans, pinto beans or white beans in place of black beans for these baked tacos
  • You can use about 2 tbsp of a pre-made taco seasoning in place of the seasoning blend listed about to save time
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.