These 25-minutes Crispy Black Bean Tacos are a quick and easy vegan Mexican recipe that is perfect for busy weeknights! Hard shell tacos are filled with a creamy, rich and savory black bean filling before being baked and served with delicious toppings like my vegan queso!
I don't know what it is about hard shell tacos, but I am obsessed. They're crunchy and salty, and they satisfy cravings. I'm also a big fan of refried black beans. These Crispy Black Bean Tacos are made with a black bean mixture that is so easy to make at home to mimic refried beans.
But if I'm being completely honest, the best part of any taco night is the toppings! Load these tacos up with colorful, delicious toppings like avocado, tomato, hot sauce, vegan sour cream, and drum roll please... vegan queso!
I highly recommend drizzling my Sunflower Seed Queso or Vegan Queso over top.
Why This Recipe Works
- Quick & easy! Made in under 30 minutes, this recipe comes together quickly once the ingredients are prepped! Bake time is only 5-8 minutes, so I highly recommend getting all of your toppings ready to go first. 🙂
- A simple pantry meal. This recipe makes use of black beans, salsa, vegetable broth, and spices. Chances are, you probably already have most of these ingredients on hand!
- So many textures! The taco shells are delightfully crunchy, and the black bean filling is creamy and comforting. The two mixed together makes an unbelievably satisfying bite every time.
- Load it up with toppings! The more toppings the better, in my opinion. Check out my toppings below, or simply gather your favorites. 🙂
Ingredients
- Olive oil: Used to sauté the onion and garlic, providing a caramelized, savory flavor.
- Yellow onion: Bring sweet and savory flavor and add complexity to the overall taste of the filling.
- Garlic cloves: Adds pungent and aromatic flavor that complements the sweetness of the onions.
- Black beans: Black beans are mashed in a food processor to create a deliciously creamy filling.
- Salsa: Adds a burst of freshness and acidity while adding juiciness and texture to the filling.
- Vegetable broth: Helps blend the ingredients for the black bean filling to prevent them from becoming dry. It also helps distribute the flavors evenly, while adding a savory flavor.
- Nutritional yeast: Contributes a cheesy, umami flavor, adding depth.
- Hot sauce: Adds a spicy kick that complements the other flavors. It can be adjusted based on personal spice preferences.
- Spices: Chili powder and paprika bring warm and smoky flavor to the filling.
- Lime: Brings a bright and citrusy flavor that balances the richness of the filling.
- Hard shell tacos: Provides crunchy texture and a satisfying bite!
Taco Prep Tips
- Prepare your toppings first: Once you get started, these Crispy Black Bean Tacos come together rather quickly! Get your toppings bar set up first so you're ready to dive in when the tacos are hot and ready. 🙂
- Make vegan queso: Adding vegan cheese sauce over top makes these tacos even more satisfying! If you choose to make my Sunflower Seed Queso or Vegan Queso, prep this while the onions and garlic and sautéing. You'll want to keep it warm until ready to serve!
- Or use shredded vegan cheese: If you go this route, I recommend topping the tacos immediately after they come out of the oven so that the cheese melts.
- Don't rinse the black beans: Buy BPA-free, organic black beans. After you drain them, add them to the food processor right away. This adds extra flavor and moisture!
How to Make Crispy Black Bean Tacos
Preheat oven to 350F. Dice the onion and mince the garlic.
Heat oil in a medium skillet over medium heat. Once warm, add the diced onions to the pan. Cook for 5 minutes, stirring occasionally.
Turn the heat to medium low and add the garlic, salt, and pepper. Cook for 3 minutes.
Drain the black beans. I prefer not to rinse them in this recipe! Add the beans to a food processor, along with the remaining ingredients (except the taco shells, of course). Add the onion-garlic mixture to the food processor. Process on high until desired texture. You can make it super creamy or leave some texture. You may have to pause to scrape down the sides.
Arrange the taco shells in a baking dish and fill each with generous spoonfuls of the black bean mixture.
Bake 5-8 minutes.
Carefully remove from the oven and add desired toppings. Assemble them all in the pan, or serve tacos plain with the toppings on the side!
How to Serve Crispy Black Bean Tacos
The tacos will stay nice and warm if served directly from the pan! Because the tacos are standing upright, it's actually pretty easy to divide equal toppings to the tacos while they're in the pan if you wish to assemble them ahead of time. Otherwise, serve the tacos alongside a toppings bar and let your guests go to town creating their own!
Topping Ideas!
- Sliced avocado
- Diced tomatoes
- Shredded lettuce
- Vegan sour cream
- Sunflower Seed Queso, Vegan Queso or shredded vegan cheese
- Hot sauce
- Fresh lime juice
Frequently Asked Questions
Can I meal prep these tacos?
Yes! Simply make the black bean filling and store it in the fridge in an airtight container for 1-3 days. When you're ready to assemble, add the filling to the taco shells, bake, and serve with toppings.
What happens if my taco shells break?
The good news is that the filling is creamy and will hold the sides of the taco shell together! If your taco shells break, gently press the sides together and it will hold in place.
What can I do with leftover filling?
Store leftover filling in the refrigerator to use in burrito bowls, burritos, with rice and potatoes for a savory breakfast, or warm it up and enjoy as a dip with tortilla chips!
Will leftover tacos keep?
While this recipe is best enjoyed the day it is made and assembled, you can store the tacos (without toppings) in the fridge for a day or two. Simply place back in the oven to reheat until warm. About 5 minutes.
More Mexican Recipes!
- Vegan Sweet Potato Enchiladas
- Black Bean Sweet Potato Quesadillas
- Mexican Breakfast Skillet with Vegan Chorizo
- 5-Ingredient Black Bean Dip
Don't forget to serve these Crispy Black Bean Tacos with my Sunflower Seed Queso or Vegan Queso! Enjoy! 🙂
📖 Recipe
Crispy Black Bean Tacos
Equipment
- Food processor
Ingredients
- 1 tablespoon olive oil extra virgin
- ½ yellow onion
- 3 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 29 ounces black beans
- 1 cup salsa
- ¼ cup vegetable broth
- 1 tablespoon nutritional yeast
- ½ tablespoon hot sauce
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Juice from one lime
- 10 hard shell tacos*
Toppings
- Sliced avocado
- Diced tomatoes
- Shredded lettuce
- Vegan sour cream
- Vegan queso or shredded cheese
- Hot sauce
- Fresh lime juice
Instructions
- Preheat oven to 350F. Dice the onion and mince the garlic.
- Heat oil in a medium skillet over medium heat. Once warm, add the diced onions to the pan. Cook for 5 minutes, stirring occasionally.
- Turn the heat to medium low and add the garlic, salt, and pepper. Cook for 3 minutes.
- Drain the black beans. I prefer not to rinse them in this recipe! Add the beans to a food processor, along with the remaining ingredients (except the taco shells, of course). Add the onion-garlic mixture to the food processor. Process on high until desired texture. You can make it super creamy or leave some texture. You may have to pause to scrape down the sides.
- Arrange the taco shells in a baking dish and fill each with generous spoonfuls of the black bean mixture.
- Bake 5-8 minutes.
- Carefully remove from the oven and add desired toppings. Assemble them all in the pan, or serve tacos plain with the toppings on the side!
Notes
- I bought a box of 12 hard shell tacos, but only 10 tacos fit in my square baking dish. There is enough black bean filling to fill more tacos, but you may not be able to bake them all at once.
