Healthy Black Bean Baked Tacos

Black Bean Tacos come together in 15 minutes and make an incredibly easy, and delicious, cheesy baked taco. Served with an optional creamy avocado sauce, these meatless tacos are PERFECT for busy nights!

Pair these Easy Black Bean Tacos with Easy Corn Salsa and Pina Colada Smoothies for simple meal your entire family will enjoy!

I love to solve your dinner dilemmas.

And one thing I am REALLY good at is taking what seems like an empty kitchen and making something from nothing. I can’t tell you how many people text me in a week and say, Hey Kristen I have x, y, and z in my pantry–what can I make for dinner? 

There is thrill for me in that challenge.

But I realize that while I have many 30 minute meals, and even a post about what to make when you don’t feel like cooking, I sometimes neglect to share with you the SIMPLEST DINNER RECIPES.

Like my Black Bean Taco Recipe.

Healthy Black Bean Tacos

You guys–these black bean tacos can be made with just 4 ingredients. Yep–4 INGREDIENTS!!!

• black beans–use canned black beans or Instant Pot Black Beans
• taco seasoning
• taco shells
• cheese

These Black Bean tacos can really be just that easy, but I HIGHLY suggest serving these baked tacos with an avocado sauce, lettuce, tomatoes, and onions.

How to Make the BEST Black Bean Tacos

There are few tips to making a really good, yet simple taco–where the cheese is melted and the shell stays crisp. It has to do with layering the CORRECT way.

Step One: Bake Taco Shells

• Lay out taco shells in baking dish, standing upright. Tip: to help keep your tacos standing up straight, use crunched up foil on bottom of pan and mold around taco shells. 
• Bake for 3 minutes at 350 degrees. The pre-toasting of the shells is one tip to keep the baked tacos from being soggy. 
• Cover bottom of taco shell with shredded cheese–this is another key tip to prevent the shell from getting soggy! The melted cheese is a barrier from the beans (or meat).
• Bake for 5 minutes at 325 degrees to finish toasting taco shells and melt cheese.

Step Two: Season Beans

• If using canned beans, drain and rinse beans. Skip this step if using pre-cooked beans. 
• Add 1 teaspoon taco seasoning to beans and mix well.
• Remove taco shells from the oven and top each taco with the seasoned beans and additional cheese if desired.
• Return to the oven to warm beans through, about 5 minutes. Alternatively, you can warm the beans on the stove for 5 minutes or in the microwave for 2-3 minutes and then top your warmed taco shells with black beans and additional cheese. 

Step Three: Top your Tacos

• Remove tacos from the oven and top with diced or pureed avocado, tomatoes, onions, lettuce, sour cream, guacamole, pico, etc.
• I love to blend together 2 ripe avocados with the juice of 1 lime, a pinch of salt and 1/4 cup chopped cilantro–it is a simple Avocado Puree that pairs perfectly with these black bean tacos, or  really any taco recipe.

Tips/Substitutions for Black Bean Tacos

• Your family doesn’t like black beans?  Or you only have Pinto Beans in your pantry–no sweat, use whatever beans you have or you like!
• If you don’t want to use hard taco shells, just warm up flour or corn tortillas and serve with warmed seasoned beans and all the toppings.
• Feel free to omit the cheese–I would just warm your taco shells and beans separately and then assemble to keep your tacos from being soggy.
• Top Black bean tacos anyway you like. My family loves shredded lettuce and chopped tomatoes, but avocados, sour cream, hot sauce, onions, etc would all be great options for toppings.

More Meatless Mexican Recipes

• Easy Lentil Tacos
• Sweet Potato Burritos
• Meatless Taco Bake
• Easy Bean Burritos
• Homemade Veggie Tostadas

Black Bean Taco Recipe

Black Bean Tacos

Baked Black Bean Tacos are an easy dinner that can be ready in 15 minutes! 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6

Calories: 303kcal

Author: Kristen Chidsey

Ingredients

Black Bean Tacos

• 1 teaspoon oil
• 1/4 cup minced onion
• 1/4 cup minced bell peppers
• 3 cups black beans rinsed and drained if canned
• 1 teaspoon taco seasoning
• 1 lime zested
• 12 corn taco shells
• 1 cup shredded cheese sharp white or yellow cheddar
• Desired Toppings (lettuce, tomatoes, sour cream, onions, etc)

Optional Avocado Mash

• 2 ripe avocados
• 1 lime
• 1/4 cup cilantro
• 1/2 teaspoon salt

Instructions

• Preheat oven to 350 degrees.
• Arrange Taco Shells upright in baking dish (use crumbled up foil if needed to help shells stay upright.) and bake for 3 minutes. 
• Remove taco shells form oven and sprinkle thin layer of shredded cheese over bottom of shells. Return to oven for 5 minutes or until cheese is melted. 
• While the tacos shells are baking, heat oil in a nonstick skillet over medium-high heat. Add in the peppers and onions and saute for 2-3 minutes or until softened. Add in drained beans, taco seasoning, and 1/4 cup of water. Saute for another 4-5 minutes or until sauce is thickened and beans are warm. Turn off the heat and mix in the zest of 1 lime. Taste and add in more salt if desired.
• Scoop about 1/4 cup beans onto each taco. Sprinkle with additional cheese and return to the oven for 5 minutes, or until cheese is melted. 
• Serve with desired toppings and avocado cream. 

Avocado Mash

• In a small food processor or blender, mix together avocados, salt, lime juice, and cilantro together until smooth. Or simply mash together with the a fork for a chunkier avocado mash. 

Notes

• In place of hard taco shells, feel free to use flour or corn tortillas. Simply heat your tortillas in a dry skillet for 20-30 seconds per side and fill with the bean mixture and top with cheese and desired toppings. 
• Skip the addition of sauteed peppers and onions if you have picky eaters. 
• Use the zest of one lime BEFORE slicing open to make the avocado mash. And be sure to only use the green skin of the lime, not the bitter white pith.
• These tacos are best served immediately once assembled. The black bean mixture will keep in the fridge for up 3 days. 
• In place of homemade taco seasoning, use 1/4 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon cumin, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder. 
• Omit the cheese to keep these vegan. 

Nutrition Facts

Black Bean Tacos

Amount Per Serving

Calories 303 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 19mg6%

Sodium 176mg8%

Potassium 379mg11%

Carbohydrates 35g12%

Fiber 9g38%

Protein 13g26%

Vitamin A 190IU4%

Calcium 182mg18%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!