Crispy Black Bean Tacos
Crunchy, hard shell tacos filled with creamy, rich and savory black beans are baked to perfection and loaded with delicious toppings. These 25-minute Crispy Black Bean Tacos are a quick and easy vegan recipe!
Servings: 10 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.