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Crispy black bean tacos on a white plate with lime wedges and cilantro

Crispy Black Bean Tacos

These easy crispy black bean tacos are a healthy, weeknight-friendly meal made with simple pantry ingredients and no fancy techniques. A hearty, seasoned bean filling is lightly mashed and tucked into corn tortillas, then air fried or baked until deliciously golden and crisp. Naturally vegan and optionally gluten-free, they’re a satisfying and wholesome alternative to fried tacos.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Main
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil divided
  • 0.5 large onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1.5 to 2 cups cooked black beans or 1 (15-oz) can, drained and rinsed
  • 1/3 to 1/2 cup vegetable broth or water plus 1/4 tsp bouillon
  • 8 to 10 corn tortillas
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 2 tbsp nutritional yeast

Equipment

  • Large pan
  • potato masher
  • Baking sheet or air fryer
  • Pastry brush

Method
 

  1. Preheat oven to 425°F (or wait if using air fryer).
  2. Mix all spices in a small bowl and set aside.
  3. Heat 1/2 tbsp olive oil in a pan over medium heat. Add diced onion and a pinch of salt; cook until softened.
  4. Add garlic and bell pepper. Sauté for 2–3 minutes until tender.
  5. Add spice blend and cook for 30–60 seconds to toast.
  6. Stir in black beans. Add 1/3 cup broth and mash beans lightly using a potato masher until thick but still chunky. Add more broth as needed. Remove from heat and adjust seasoning.
  7. Warm corn tortillas wrapped in a damp towel in the microwave for 30 seconds. Keep covered to stay soft.
  8. Brush both sides of each tortilla with remaining olive oil.
  9. Spread 3–4 tbsp of filling on one half of each tortilla. Fold and press gently.
  10. Place on greased baking sheet or air fryer basket, folded side down.
  11. Bake for 8–10 minutes per side, or air fry 3–5 minutes per side, until golden and crisp.
  12. Let cool a few minutes before serving with toppings of choice.

Notes

Corn tortillas yield crispier texture and are naturally gluten-free. Keep tortillas warm and soft while filling to avoid cracks. Reheat tacos in oven or air fryer to restore crispiness.