Healthy Baked Black Bean Tacos take 20 minutes from start to finish. Canned black beans and shredded cheese are rolled up in flour tortillas and baked in the oven. This is one of my family’s favorite easy weeknight vegetarian meals.
Healthy Black Bean Tacos
I just know you’re going to love these Baked Black Bean Tacos! Not only are they delicious but they’re so easy to make. This is one of my go to weeknight vegetarian meals that my family (including a very opinionated 3 year old) absolutely loves.
A homemade seasoning is mixed with black beans on the stove, and then added to tortillas. Shredded cheese is added on top, tortillas are rolled up and then tacos are baked. From start to finish, dinner will be ready in 20 minutes!
Here’s a video I made to show you how simple they are to make.
Are black beans healthy?
Black beans are such a powerful little food filled with antioxidants, fiber and protein. Doctors say that a diet rich in black beans can help with healthy bones, lowering blood pressure, helping manage diabetes and so much more. This is why our family grows so many black beans – so we can eat them all!
Do you cook black beans for tacos?
Black beans are cooked in a skillet on the stove for about 10 minutes, along with a seasoning mixture of chili powder, cumin, paprika, oregano, salt, a little bit of vegetable oil and garlic.
The canned black beans are drained but not rinsed, so mixing them with these ingredients creates naturally saucy black beans that are delicious!
How long do tacos take in the oven?
Bake tacos in the oven for 10 minutes. This will melt the cheese, as well as crisp the tortilla on the outside.
How to make black bean tacos
Make taco seasoning with chili powder, cumin, paprika, oregano and salt.
Open 2 cans of black beans. Drain them but do not rinse them. We want the black beans to stay wet, we want that extra liquid to make a delicious sauce when we mix it with the seasoning ingredients.
Heat oil and garlic together in a skillet until your kitchen smells great. Now add in the beans and seasoning. Mix until fully combined.
Grab your casserole dish and spoon a little bit of the bean mixture on the bottom, not much, only around 2 tablespoons.
Open up a pack of 6 inch flour tortillas. Make the tacos by adding bean mixture into each tortilla, and then sprinkling cheddar cheese on top. Fold up the tortilla and add to casserole dish. Continue until all your black beans and tortillas are gone.
Bake for 10 minutes, or until tortillas are a little crispy and cheese is melted.
We love these tacos served with a big bowl of tortilla chips and homemade fresh tomato salsa. I hope you enjoy them!
What toppings can I add to my tacos?
Usually I serve these tacos “as is” but sometimes I like to make a little taco topping bar so my family can choose their favorites to add. Topping ideas are diced tomatoes, jalapeños, lettuce, sour cream, avocado, black bean corn salsa and salsa verde.
More Mexican Recipes for you
Stovetop Taco Soup
Easy Chicken Nachos
Slow Cooker Black Beans for Tacos
Slow Cooker Vegetarian Chili
Instant Pot Chicken Tacos
Leftover Rice Tacos
Vegetarian Black Bean Chili
Quesadilla Casserole
Easy Slow Cooker Taco Soup
Easy Chicken Tortilla Soup
Oven Roasted Tomatillos
Pin for later:
Baked Black Bean Tacos
PrintIngredients
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 clove garlic
- 2 15 oz cans black beans
- 8 6 inch flour tortillas
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl combine chili powder, cumin, paprika, oregano and salt. Set aside.
- In a large skillet, heat vegetable oil and garlic over medium high heat for 3 minutes. Open the cans of black beans and drain them, but do not rinse them, the extra liquid on them is needed for the sauce we’re going to make. Add the black beans to the skillet, along with the bowl of seasoning you made. Mix for a few minutes to fully combine. The beans should be saucy and smell delicious right now!
- In a 11×8 casserole dish, spoon 2 tablespoons of bean mixture on the bottom of dish, spreading around to lightly cover.
- Prepare the tortillas by adding around 2-3 tablespoons of bean mixture to each, and then sprinkling cheddar cheese on top. Fold the tortilla and place into casserole dish. Continue until all the tortillas are made. If any black beans or cheese is leftover, pour on top of the tortillas.
- Bake for 10 minutes, the cheese should be melted and the top of the tortillas should be a little crispy.
- Remove from oven and serve. Add additional toppings on if preferred (diced tomatoes, jalapeños, lettuce, sour cream, avocado etc).
Check out my Black Bean Tacos Web Story!
Nancy says
I made this recipe for my 3 vegetarian grands and they totally loved it!
I modified the recipe a bit by adding some sauteed chopped onion and red peppers to the beans to make the “tacos” even more nutritious and served with salsa. Note that I used organic beans and they were not at all salty.
Pamela Reed says
So happy you liked this recipe, it’s def a family favorite here, with even my 3 kids always finishing their plates! Love the addition of salsa and peppers!!! Thanks for stopping by!
Cami says
I love how simple and delicious these are. Thank you for posting!
Vicki W. says
My family liked these, but there are a couple of things I did different after following the recipe to the letter the first time. First of all, they were WAY to salty, even using a scant one half teaspoon of salt….I added another can of beans just because of that, and it helped. Making them again, I leave the salt out completely. I also heat some oil in a skillet and when it’s hot, add a tortilla and fry it till it develops big blisters and starts to brown. We like them still pliable, or you could fry until crispy. Then, a light brushing of salsa, the beans, cheese, and whatever else each person prefers, like sour cream, more salsa, chopped lettuce and tomato. Frying the tortillas does add some fat, but they taste SO good. Then we eat them flat, or when they cool a little you can fold them or roll them. A yummy recipe!
ANN says
Who the Henry catesif you call them tacos or enchiladas.!! Just eat them and enjoy them. Must we as a society pick everything to death.
ANN says
Who the Henry catesif you call them tacos or enchiladas.!! Just eat them and enjoy them. Must we as a society pick everything to death.
ANN says
Who the Henry catesif you call them tacos or enchiladas.!! Just eat them and enjoy them. Must we as a society pick everything to death.
Rosario Telford says
These are so good , I added salsa & sour cream !!!
JJ says
Is there a way to freeze the tacos for later?
Amanda says
These are tacos to me (lol), and we loved this recipe. Even my picky kids wanted more. We will add this to our dinner rotation now – thank you!
Nicole says
These are not tacos because tacos use corn tortillas. These are baked burritos and they look delicious but the name is misleading.
Karl_in_Chicago says
Tacos can use either flour or corn tortillas (I prefer corn myself). It’s a regional thing. I agree, though, that by ruling these up they cease to be tacos but are instead enchiladas. Whatever we can them, though, it looks like a simple and tasty recipe for some quick lunch or dinner.
Maria says
You must not have ever tried authentic Mexican food.
Hejeheudnjd says
Rolled tacos are taquitos. Enchiladas are more like small burritos with sauce poured over them. C’mon, Karl