Crispy Green Chili Black Bean Tacos

Crispy Green Chili Black Bean Tacos, a tasty plant-based baked taco with a black bean and green chili filling. Easy to prep and big on flavor!

a white plate with crispy black bean tacos with a bowl of salsa and sliced avocados

Love black bean tacos? Bake them in the oven! These easy tacos feature black beans, spicy green chilies, an array of spices, and are baked until crispy in the oven.

πŸ‘‰ Ready to learn how to make crispy black bean tacos? Let’s do it!


🫘 Ingredients

  • Black beans: two cans of black beans, or about 3 cups of cooked black beans total if cooked from dry
  • Green Chilies: a small 4-ounce can of green chilies
  • Seasonings: garlic, paprika, cumin, oregano, salt, and pepper
  • Tortillas: flour tortillas work best and become crispier compared to corn (gluten free flour tortillas are available)
  • Broth or water: a small amount of liquid like broth or water to soften the taco filling
  • Garnishes: limes, avocados, a pinch of salt, and any additional sauces
  • Recommended tools: baking sheet, silicone baking sheet, large pan
bowls of black beans, green chilies, salsa, seasonings, avocados, limes, and tortillas on a white table

πŸ₯£ How to make (step-by-step photos)

1️⃣ Step One: Cook green chili black bean filling

First, preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius) and prepare a baking sheet with a silicone baking mat or parchment paper.

Meanwhile, heat oil in a large pan over medium-high heat and add chopped onion and cook until it begins to soften, about five minutes. Then add garlic and cook 2-3 minutes more until it begins to brown.

Then add the green chilies and black beans, paprika, cumin, oregano, and salt and pepper and cook for 3-4 minutes or until the black beans begin to soften and become mushy.

Then add the broth or water, and stir the mixture until the liquid cooks down and the black bean mixture is very soft (without being watery).

cooked black bean taco filling inside a pan with a wooden spoon
Cook black bean taco filling

2️⃣ Step Two: Fill tacos before baking

Drizzle the prepared baking sheet with the remaining olive oil and coat a single tortilla in the oil on both sides. Then fill one half of the tortilla with 3-4 tablespoons of the black bean taco filling, folding the tortilla over and smashing it down so the taco is thin.

Continue coating the tortillas in oil and stuffing with the taco filling until all of the tacos are filled, coated in oil so they crisp when baked, and are arrange in a single layer on the baking sheet.

black bean tacos in flour tortillas on a baking sheet
Fill tacos and coat with oil

3️⃣ Step Three: Bake the tacos until crispy

Bake the tacos in the oven for about 18-20 minutes, flipping once throughout to bake evenly on both sides.

crispy baked tacos on a baking sheet
Bake until crispy

4️⃣ Step Four: Garnish and serve tacos

To serve, simply place taco on a plate, add a squeeze of fresh lemon juice, sprinkle with salt, and serve with avocado slices. You can also serve with your favorite salsa or hot sauces.

crispy baked black bean tacos on a white plate with avocados and salsa

❓ Recipe questions + quick tips

What are the best tortillas for making crispy baked tacos?

Soft flour tortillas are usually best because they become the crispiest when baked, without breaking when they dry out like corn tortillas will. Gluten free flour tortillas work well, as long as they are made from a soft flour and the tortillas are not firm or easily break when folded.

What cooking techniques help you make crispier tacos?

Coating the tortillas in a small amount of oil before baking means they will get crispier when baked. You can also cover the tortillas in a damp paper towel and microwave them for 30 seconds before filling and baking to make them softer when folding.


🧊 How to store and reheat

  1. Refrigerator storage: Store leftover tacos in an airtight container in the refrigerator for up to 4-5 days.
  2. Freezer storage: Freeze in a freezer-friendly bag or container for up to one month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating.
  3. Reheat instructions: To reheat, cook for 10 in in the oven to keep the tacos crispy or 1 minute in the microwave.
a close up photo of baked black bean tacos with a bowl of salsa

πŸ‘‰ More plant-based taco recipes

Want more vegan taco recipes recipes? Try Chili Lime Cauliflower Tacos.

crispy baked black bean tacos on a white plate with avocados and salsa

Crispy Green Chili Black Bean Tacos

Kristina Todini, RDN
Crispy Green Chili Black Bean Tacos, a tasty plant-based baked taco with a black bean and green chili filling. Easy to prep and big on flavor!
5 stars (2 ratings)
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Mexican-Inspired, Vegan
Servings 8 tacos
Calories 128 kcal

Equipment

  • 1 large pan
  • 1 baking sheet

Ingredients
  

  • 2 tablespoons vegetable oil divided
  • 1 small white onion chopped
  • 2 cloves garlic minced
  • 1 4-ounce can green chilies
  • 2 15-ounce cans black beans drained
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 pinch salt and pepper plus more for finishing tacos
  • β…“ cup vegetable broth or water
  • 8 medium flour tortillas 6-inch or 8-inch
  • 3 whole limes cut into wedges for serving
  • 2 whole avocados sliced, for garnish

Instructions
 

  • Preheat oven: Preheat oven to 400 degrees Fahrenheit (about 200 degrees Celsius) and prepare a baking sheet with a silicone baking mat or parchment paper.
  • Cook taco filling: Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add chopped 1 small white onion and cook until it begins to soften, about five minutes. Add 2 cloves garlic and cook 2-3 minutes more until it begins to brown. Then add the 1 4-ounce can green chilies and 2 15-ounce cans black beans, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, and 1 pinch salt and pepper and cook for 3-4 minutes or until the black beans begin to soften and become mushy. Then add the β…“ cup vegetable broth, and stir the mixture until the liquid cooks down and the black bean mixture is very soft (without being watery).
  • Fill tacos before baking: Drizzle the prepared baking sheet with the remaining olive oil and coat a single tortilla of the 8 medium flour tortillas in the oil on both sides. Then fill one half of the tortilla with 3-4 tablespoons of the black bean taco filling, folding the tortilla over and smashing it down so the taco is thin. Continue coating the tortillas in oil and stuffing with the taco filling until all of the tacos are filled, coated in oil so they crisp when baked, and are arrange in a single layer on the baking sheet.
  • Bake tacos: Bake the tacos in the oven for about 18-20 minutes, flipping once throughout to bake evenly on both sides.
  • Serve tacos: To serve, simply place taco on a plate, add a squeeze of limes from the 3 whole limes, sprinkle with salt, and serve with slices from the 2 whole avocados. You can also serve with your favorite salsa or hot sauces.

Notes

Prep ahead: Prepare the black bean filling from step two up to 3-4 days before baking the tacos to reduce prep time.
Leftovers and storage: Store leftover tacos in an airtight container in the refrigerator for up to 4-5 days. Freeze in a freezer-friendly bag or container for up to one month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating. To reheat, cook for 10 in in the oven to keep the tacos crispy or 1 minute in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients except optional salsas or hot sauces. This recipe uses all plant-based ingredients and can be gluten free if you use gluten free tortillas.

Nutrition

Serving: 1tacoCalories: 128kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.4gSodium: 264mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 48IUVitamin C: 2mgCalcium: 54mgIron: 1mg
Keyword crispy green chili black bean tacos
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