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Oven Black Bean Tacos

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These crispy oven black bean tacos are vegetarian and packed with flavors. Ready in just 30 minutes, they are perfect to feed a crowd.
  • 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.

Ingredients

Scale
  • 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

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.

© 2026 Del's cooking twist
https://www.delscookingtwist.com/oven-black-bean-tacos/