Go Back
–+ servings
Crispy Black Bean Tacos

Crispy Black Bean Tacos

Crispy Black Bean Tacos are a delicious blend of black beans, walnuts, and spices, baked for a crispy finish.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 10 tacos
Calories 180 kcal

Equipment

  • food processor
  • large frying pan
  • Sheet Pan

Ingredients
  

  • 0.5 cup walnuts broken up into pieces
  • 8 ounces cremini mushrooms roughly chopped (tough stems removed)
  • 0.25 cup nutritional yeast
  • 1 teaspoon porcini mushroom powder optional
  • 1 can black beans 15 oz / 425g
  • 3 tablespoons olive oil or avocado oil, more for cooking tacos
  • 4 cloves garlic fat, finely chopped
  • 1 tablespoon chili powder (2 teaspoon for less heat)
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons dried oregano (or Mexican oregano)
  • 0.75 teaspoon kosher salt
  • 10 twists black pepper
  • 0.5 cup mild salsa strained of excess liquid
  • 8-12 taco-sized flour tortillas
  • 1-1.5 cups shredded vegan cheese
  • 2-3 cups shredded lettuce
  • 5-Minute Chipotle Crema (see recipe card)
  • Lime Pickled Onions (optional, see recipe card)

Instructions
 

  • Make Lime Pickled Onions first and macerate while you prepare the tacos.
  • Preheat the oven to 425ºF. Arrange a rack in the top third and the bottom of the oven.
  • Toast walnuts in a large frying pan over medium-low heat for about 5 minutes.
  • Drain and rinse black beans, pat dry. Mix Taco Spices ingredients and set aside.
  • In a food processor, blend toasted walnuts into fine crumbs. Add mushrooms, nutritional yeast, and mushroom powder, pulse until chopped.
  • Add black beans and pulse 10 times, leaving some beans intact.
  • Heat oil in frying pan, add garlic and sauté for 2-3 minutes. Stir in Taco Spices for 20-30 seconds.
  • Add bean-mushroom mixture and cook for 5-7 minutes. Stir in salsa, cook for 1 minute.
  • Assemble tacos by spreading bean mixture on tortillas, sprinkle with cheese, fold, and seal.
  • Bake tacos on a greased sheet pan at 425ºF for 8-12 minutes on bottom rack, flip and bake for another 5 minutes.
  • Cool slightly, then dollop tacos with crema and garnish with pickled onions and lettuce.

Notes

Optional ingredients can be skipped based on availability and preference. Enjoy the tacos fresh and paired with a side of salsa if desired.

Nutrition

Serving: 1tacoCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 360mgPotassium: 400mgFiber: 7gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Keyword baked tacos, black bean tacos, Crispy Black Bean Tacos, healthy tacos, umami tacos, vegan tacos
Tried this recipe?Let us know how it was!