Oven Black Bean Tacos

Oven black bean tacos are ready within 30 minutes! Halfway between a quesadilla and a taco, these crispy vegetarian tacos filled with a simple black bean filling are baked in the oven until crispy and golden-brown.

Oven tacos are my new obsession. I love how effortless they are, which makes them perfect for those busy weeknights with kids (the filling stays in place!!) or to feed a crowd. Instead of standing over a stove to cook tacos individually, you can assemble and line up your tacos all at once on a sheet pan, and bake in the oven.

These oven black bean tacos make a great meatless dinner. Tuck the fragrant veggie-black bean filling into some warm flour tortillas with a handful of cheese. Fold and pop them on a sheet pan to bake until the tacos are crispy and golden-brown and oozing with melty cheese. Serve all at once, with fresh cilantro and other toppings of choice!

What do you need to make black bean tacos

• Black beans. Obviously! I recommend using black beans from a can (drained and rinsed). You could bake your own black beans, but this will take much much longer!
• Bell pepper. I used red bell pepper, but you could use yellow or orange bell pepper.
• Onions. I find that half an onion (medium in size) is enough, but you can go up to one onion if desired.
• Spices. They bring all the flavors to the tacos and make them fragrant and delicious. I used a mix of paprika, chili, cumin and dried oregano. Don’t forget the salt and garlic too! Also, be sure you follow the quantities mentioned in the recipe card for best results (if doubling the recipe, don’t forget to double the spices).
• Salsa sauce. You can either go for mild or medium salsa sauce.
• Shredded cheese. Pepper Jack, cheddar cheese, or any other melty shredded cheese will do.
• Flour tortillas. I used small 8-inch (20 cm) flour tortillas, but you could go for corn tortillas for a gluten-free version.

How to make oven tacos with black beans

• First, sauté the bell peppers and onions until soft and tender. Add garlic, season with spices and salt, and stir well.
• Then, add the veggies to a food processor with one cup of the black beans (keep the remaining ones for later) and a handful of fresh cilantro, and pulse a few times until chunky. Add the remaining whole black beans for some texture.
• Now assemble the tacos! Lightly brush the tortillas with oil on one side. Place oil-side down on the baking sheet, and fill the inside with a few spoonful of the black bean mixture. Sprinkle some shredded cheese on top and fold in half. Repeat until all tortillas are used up.
• Bake in the oven until slightly crispy and golden-brown in color. And voilà!

Delicious ways to serve oven black bean tacos

The key to a successful tacos party is to play with the toppings and sauces. There are endless of possibilities, and I’ll just list here some of my favorites:

• Sour cream. A must, if you ask me. There’s no tacos with a tangy twist of sour cream on top.
• Various toppings: pickled onions, mango salsa or pineapple salsa are delicious with any black bean tacos!
• Smashed avocado or better, homemade guacamole! I love piling a thick layer of smashed avocado on any taco. For a little twist, try this kale-grapefruit guacamole.
• Fresh cilantro. Garnish your tacos with a small handful of chopped cilantro just before serving.
• For a little kick, add some sliced jalapeño or serve your tacos with a jalapeño sauce.

Meal prep and batch cooking

These tacos make a fantastic recipe for meal prep and batch cooking. Simply prepare the black bean filling in advance and store in the refrigerator in an airtight container for up to 3 days before using. You can even double the recipe if you’re planning a huge tacos party.

On the D-day, fill and assemble all of your tacos and place onto a try wrapped with film one hour before baking. When the guests arrive, remove the cling film and pop in the oven, while you enjoy a glass of margarita or strawberry daiquiri!

Recipe variations

• Add some corn to the filling. A simple twist that always works!
• Play with the veggies. Together with the bell peppers, you can add mushrooms or zucchini. For a fall-winter version, replace the bell peppers with roasted sweet potatoes or roasted butternut squash.
• Use corn tortillas for a gluten-free version and/or dairy-free cheese for a vegan version.

You will also like:

• Sheet Pan Pineapple Shrimp Tacos
• Spicy Vegan Roasted Veggie Tacos
• Easy Vegetarian Enchiladas
• Teriyaki Sweet Potato and Black Bean Quesadillas

Oven Black Bean Tacos

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 8 tacos 1x
• Category: Mains

Oven black bean tacos are ready within 30 minutes! Halfway between a quesadilla and a taco, these crispy vegetarian tacos filled with a simple black bean filling are baked in the oven until crispy and golden-brown.

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Ingredients

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• 1 Tablespoon olive oil + more for brushing
• ½ onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• ½ teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 15-ounce can (425g) black beans, drained and rinsed
• 1 teaspoon salt
• 1 handful fresh cilantro
• ¼ cup (60 ml) mild or medium salsa
• 1 ½ cups (170g) shredded pepper jack or cheddar cheese
• 10 to 12 flour tortillas (8-inch/20 cm)

For serving:

• Pickled red onions
• Fresh cilantro, chopped
• Mango salsa
• Sour cream or jalapeño sauce

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. For the veggies. Heat olive oil in a skillet placed over medium heat. Add in the diced onions and bell pepper and cook for about 5 minutes, until tender and soft. Add in the garlic, chili powder, cumin, oregano, paprika and salt. Stir and cook until fragrant, about 1 more minute. Remove from heat and set aside.
3. For the filling. In a food processor, add only 1 cup of the black beans (reserve remaining for later) and the sauteed veggies. Pulse on high several times, until the mixture is combined but still a little chunky. Add cilantro and salsa and pulse for 15 seconds until just combined. Stir in the remaining whole beans with a spoon to add some nice texture.
4. Steam the tortillas. Place a damp paper towel on top of your stack of tortillas and microwave for about 30 seconds. The wet paper towel creates steam and adds moisture into the tortillas, which makes them more pliable and prevents cracking or breaking. 
5. Assemble the tacos. Lightly brush each tortilla with 1 teaspoon of olive oil and place oil-side down on the prepared baking sheet. Spread abrout 2 to 3 Tablespoons of the black bean mixture on one side of the tortilla. Top with shredded cheese and fold the tortilla to make a taco. Repeat with remaining tortillas, filling and cheese.
6. Bake the tacos until nice and crispy and slightly golden brown in places, 15 to 20 minutes. Allow the tacos to cool for 5 to 10 minutes. Enjoy tacos with sour cream for dipping, pickled red onions, mango salsa, and maybe some jalapeño sauce for dipping.

Notes

* Recipe inspired from Ambitious Kitchen.

Fall, Family-Friendly, Main Dishes, Quick & Easy, Vegetarian, Winter, Year Round

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Lastly, if you make this Oven Black Bean Tacos, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!