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.
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 11x8 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).