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!
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
- ⅓ 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 ⅓ 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
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