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Crispy Black Bean Tacos are vegetarian tacos with a smashed black bean filling, seasonings, fresh garlic, and pan fried to golden brown and crispy perfection inside a corn tortilla.
For another recipe for delicious vegetarian tacos be sure and also make these Black Bean, Rice, & Vegetable Tacos.
Crispy Black Bean Tacos Recipe
This black bean taco recipe is a family-friendly easy vegetarian dinner option that the whole family will love – no need to be vegetarian! Crispy tortilla filled with refried black beans and melty cheese.
Switch up taco night and try this black bean recipe that’s gets mashed in a skillet pan to produce black beans refried beans! Fill up corn tortillas and then pan fry them to crispy golden brown perfection. Be sure and serve them alongside all your favorite taco toppings.
Simple Ingredients Needed
- Avocado Oil : Any neutral-flavored oil work here; like canola oil, vegetable oil, or light tasting extra-virgin olive oil will all work just fine.
- Red Onion
- Garlic Cloves : Use fresh garlic that has been minced or pressed. Use chopped garlic from a jar. Or use garlic paste.
- Canned Black Beans : Drain and rinse the beans before adding them into the skillet pan.
- Packet Taco Seasoning
- Vegetable Broth
- Corn Tortillas
- Shredded Cheddar Cheese
- Chopped Fresh Cilantro : This is an optional garnish for serving the tacos.
How To Make Crispy Smashed Black Bean Tacos (Printable Recipe Card)
Heat 1 tablespoon of avocado oil in a large skillet pan, over medium-high heat. Add in the finely diced red onion and cook until the onions have softened; about 4-5 minutes. Add in the garlic cloves and cook for an additional 30 seconds.
Add the black beans, vegetable broth, and taco seasoning into the skillet pan and stir to combine. Allow the mixture to come to a boil, and then reduce heat to a simmer (medium-low) and simmer for 5 minutes.
Mash the beans with a fork or potato masher.
Wrap the corn tortillas in a damp paper towel and microwave for 45-60 seconds until the tortillas are warmed and softened.
Spread a spoonful of black bean filling over half of each corn tortilla. Top the black bean mixture with some shredded cheddar cheese, and then fold the corn tortilla in half (bring the side with nothing on it over top the side with the beans and cheese).
Heat the remaining 3 tablespoons avocado oil in the skillet pan over medium-high heat. Cook the tacos in batches for about 2 minutes per side, until the tacos are golden brown and crispy.
Place the crispy black bean tacos onto a serving platter or plate, and sprinkle with the chopped fresh cilantro.
How To Store Leftover Vegetarian Black Bean Tacos
Leftover tacos should be stored in an airtight container, or Ziploc bag, in the refrigerator for up to 3 days.
- To Freeze : It’s best that you freeze them before frying them. Store them inside a freezer-safe container or bag, and freeze for up to 3 months. Thaw the tacos in the refrigerator, overnight, before cooking according to recipe directions.
- To Reheat : Place the tacos in an air fryer at 350 degrees and air fry for 3-4 minutes or until thoroughly warmed through and crisp again on the outside. You could also reheat the tacos in a skillet or griddle, flipping it to ensure they are evenly heated throughout. Avoid reheating in the microwave as this could make them soggy.
What Are Some Substitutions I Can Make?
- Avocado Oil : Any neutral-flavored oil can be used like canola oil or vegetable oil.
- Red Onion : Yellow onion or a sweet onion also work well.
- Taco Seasoning : Use your preferred packet of taco seasoning like mild, reduced-sodium, or a hot & spicy one.
- Vegetable Broth : Beef or chicken stock can be used, but keep in mind that the tacos will no longer be vegetarian-friendly.
- Corn Tortillas : Use white or yellow corn tortillas.
- Cheddar Cheese : Any variety of shredded cheese can be used; Colby Jack, Monterey Jack, vegan cheese shreds, Mexican blend cheese, mild, medium, or sharp cheddar cheese can all be used.
Serving Suggestions For Hearty Black Bean Tacos
- Salsa : Serve the tacos with an assortment of your favorite salsa; such as avocado salsa, classic salsa, mango salsa, etc. You can purchase these from the grocery store or make them homemade.
- Rice : Try this Easy Mexican Rice or Cilantro Lime Rice as a classic side dish for tacos.
- Copycat Cafe Rio Dressing : This is a copycat recipe for Cafe Rio Dressing which is like a Mexican dressing with ranch, tomatillos, and cilantro – my family LOVES this sauce anytime we have Mexican food for dinner.
- Taco Toppings of Choice : Sour cream, chopped Roma tomatoes, shredded lettuce, pico de Gallo, fresh lime slices for a lime juice squeeze, avocado slices, guacamole, etc. We love this Salsa Verde Guacamole!
- Vegetable Side Dish : Try this Southwestern Corn, Fiesta Avocado Salad or this Corn, Tomato, & Black Bean Salad.
Recipe FAQ’s
How Can I Make This Recipe Spicy?
You could add some chipotle peppers into the beans, diced green chilies, canned chopped jalapeños, adobe sauce, hot sauce, or try adding a sprinkle of chili powder, chipotle powder, or red cayenne pepper. You can also use shredded Pepper Jack cheese instead of cheddar cheese.
How Do I Keep The Tortillas From Ripping?
Make sure the corn tortillas are steamed and warmed in the microwave before trying to add the filling. Wrapping the tortillas in the damp paper towel produces a wet and moist enviroment which will help soften the tortillas nicely. The biggest tip is to make sure you’re not overstuffing the tortillas with the black beans and cheese.
Is This Taco Recipe Gluten-Free?
Yes it is, but make sure that you are using a gluten-free taco seasoning. The vegetable ingredients and corn tortillas are naturally gluten-free so double check the taco seasoning or use a certified gluten-free packet of taco seasoning.
More Tasty Tacos To Try
- Ground Turkey Tacos
- Baked Double Decker Tacos
- Slow Cooker Fiesta Chicken Tacos
- Slow Cooker Queso Chicken Tacos
- Honey Lime Salsa Verde Ranch Chicken Tacos
- Crockpot Shredded Chicken Tacos
Crispy Black Bean Tacos
Ingredients
- 1/4 cup avocado oil divided
- 1 small red onion finely diced
- 3 cloves garlic (minced, pressed, chopped, or paste)
- 1 can (15 oz) black beans drained & rinsed
- 1 packet taco seasoning
- 3/4 cup vegetable broth
- 8 corn tortillas
- 1-2 cups shredded cheddar cheese
- freshly chopped cilantro (optional garnish)
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet pan, over medium-high heat. Add in the finely diced red onion and cook until the onions have softened; about 4-5 minutes. Add in the garlic cloves and cook for an additional 30 seconds.1 small red onion, 3 cloves garlic
- Add the black beans, taco seasoning, and vegetable broth into the skillet pan and stir to combine. Allow the mixture to come to a boil, and then reduce heat to a simmer (medium-low) and simmer for 5 minutes.1 can (15 oz) black beans, 1 packet taco seasoning, 3/4 cup vegetable broth
- Mash the beans with a fork or potato masher.
- Wrap the corn tortillas in a damp paper towel and microwave for 45-60 seconds until the tortillas are warmed and softened.8 corn tortillas
- Spread a spoonful of black bean filling over half of each corn tortilla. Top the black bean mixture with some shredded cheddar cheese, and then fold the corn tortilla in half (bring the side with nothing on it over top the side with the beans and cheese).1-2 cups shredded cheddar cheese
- Heat the remaining 3 tablespoons avocado oil in the skillet pan over medium-high heat. Cook the tacos in batches for about 2 minutes per side, until the tacos are golden brown and crispy.
- Place the crispy black bean tacos onto a serving platter or plate, and sprinkle with the chopped fresh cilantro.freshly chopped cilantro
Notes
Nutrition
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