Go Back
Crispy black bean tacos served with toppings and lime wedges

Crispy Smashed Black Bean Tacos

These crispy smashed black bean tacos are your go-to no-chop, no-fuss weeknight dinner. Pantry-friendly and ready in under 30 minutes, they’re packed with seasoned black beans and melty cheese, then oven-baked to crunchy perfection. Serve them with cilantro garlic sauce or your favorite toppings!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Main
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 30 oz black beans 2 (15 oz) cans, drained and rinsed
  • 3/4 cup salsa verde or salsa of choice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 lime juiced (about 2 tbsp)
  • 6 to 8 flour tortillas 8-inch preferred
  • 2 tbsp extra virgin olive oil
  • 1.5 cups shredded Mexican blend cheese
  • Lime Cilantro Garlic Sauce optional
  • Toppings of choice e.g. sour cream, avocado, salsa

Equipment

  • Large baking sheet
  • Parchment paper or silicone mat
  • large skillet
  • Silicone fork or spoon
  • Pastry brush

Method
 

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or silicone mat.
  2. In a large skillet over medium heat, combine black beans, salsa, chili powder, cumin, smoked paprika, and garlic powder.
  3. Cook for 3–5 minutes until warmed and thickened, smashing some beans with a spoon or silicone fork.
  4. Stir in lime juice and remove from heat.
  5. If using refrigerated tortillas, warm them on a microwave-safe plate with a damp paper towel for 30 seconds.
  6. Brush one side of each tortilla with olive oil, then flip so oiled side faces down.
  7. Spoon filling onto half of each tortilla. Sprinkle cheese on top.
  8. Fold tortillas over and place on prepared baking sheet.
  9. Optional: Flip tacos so cheese side faces down for extra crispiness.
  10. Bake for 8 minutes. Flip and bake another 5–7 minutes until golden and crispy.
  11. Cool for a few minutes before serving. Add desired toppings.

Notes

Flour tortillas yield the crispiest texture. For gluten-free option, use corn tortillas. Store cooled tacos in airtight container for up to 3 days. Reheat in oven at 300°F or skillet over medium heat.