Vegetarian Tacos: Baked Black Bean Tacos Recipe
Crispy baked vegetarian tacos with black beans, veggies, and cheese—easy, meatless, and perfect for busy weeknights or Taco Tuesday!
If you’re craving something hearty, satisfying, and meatless, these baked vegetarian tacos are about to become your new go-to. Packed with protein-rich black beans, flavorful sautéed veggies, and melty cheese inside warm tortillas, these tacos are baked to golden perfection for an irresistibly crispy bite. Whether you’re hosting a casual Taco Tuesday or just need a fast weeknight meal, this recipe checks all the boxes—easy, affordable, and absolutely delicious.
These vegetarian tacos are more than just a meatless substitute—they’re a flavor-packed main dish that holds its own. The black bean filling is blended to a slightly chunky texture, giving you a creamy yet satisfying bite. Combined with sautéed red onion and bell pepper, every taco is a perfect balance of smoky, spicy, and cheesy goodness. Plus, they bake all at once on a large rimmed baking sheet, making this an ideal recipe for busy weeknights or feeding the whole family.
Why You’ll Love These Vegetarian Tacos
- Quick and easy: A few pantry staples and about 30 minutes are all you need.
- Great for meal prep: Store leftovers in an airtight container and reheat later.
- Meatless, but filling: The black bean mixture is loaded with plant-based protein and fiber.
- Customizable: Add your favorite taco toppings like pico de gallo, salsa verde, or sour cream.
- Kid-friendly: Cheesy, handheld, and not too spicy—perfect for little hands.
- Budget-friendly: Canned black beans, flour tortillas, and veggies are affordable and accessible.
A Breakdown of the Ingredients
Let’s take a closer look at what makes these vegetarian tacos both satisfying and flavorful:
- Canned black beans: The star of the show, providing heartiness and fiber. You can also swap in pinto beans or kidney beans.
- Salsa: Adds moisture and zest to the bean filling. Use your favorite jarred or homemade.
- Taco seasoning + garlic powder: Infuse the filling with a warm, spicy depth.
- Olive oil: Used for sautéing the veggies over medium heat.
- Red onion + orange bell pepper: Offer sweetness and crunch to balance the creamy beans.
- Mexican cheese blend: For that melty cheese pull and rich, gooey texture. Try vegan cheese or queso fresco as alternatives.
- Flour tortillas: We used Maria & Ricardo’s Carb Bueno, but warm corn tortillas also work beautifully.
- Optional toppings: Think sour cream, lime wedges, fresh parsley or cilantro for added brightness.
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How to Make the Recipe
- Preheat your oven
Set your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or lightly grease it. - Make the black bean filling
In a food processor, combine the canned black beans, salsa, taco seasoning, and garlic powder. Blend until mostly smooth with a few chunks for texture. - Cook the veggies
In a large skillet, heat olive oil over medium heat. Add the red onion and bell pepper with a pinch of salt, and sauté for about 5 minutes until soft and fragrant. Remove from heat. - Assemble the tacos
- Warm your tortillas in a damp paper towel in the microwave for 20–30 seconds for best results.
- Lay out the warmed tortillas on a clean surface.
- Spread about ¼ cup of the black bean mixture on one half of each tortilla.
- Add a spoonful of sautéed veggies and a sprinkle of cheese.
- Fold each tortilla in half and place on the greased baking sheet.
- Sprinkle a little extra cheese on top of each folded tortilla.
- Bake tacos
Place in the oven and bake for 15–18 minutes or until the tortillas are crisp and golden and the cheese is bubbly. - Garnish and serve
Remove from oven and top with chopped cilantro, parsley, or a squeeze of fresh lime juice. Serve with sour cream, pico de gallo, or salsa verde.
How to Store the Recipe
- Refrigerator: Store leftover tacos in an airtight container in the fridge for up to 3 days.
- Reheat: To bring back crispiness, reheat on a sheet pan in the oven at 350°F or pop them in the air fryer for 3–4 minutes.
- Freezing: You can freeze the black bean filling separately in a mixing bowl or container for up to 2 months. Thaw overnight and use for fresh tacos anytime.
Tips for Making Delicious Vegetarian Tacos
- Don’t skip warming the tortillas: It helps prevent them from cracking when folded.
- Use a splash of water if your bean mixture is too thick—this keeps it creamy and spreadable.
- Switch it up: Try adding white onion, corn, jalapeños, or cooked quinoa for texture.
- Make it vegan: Use dairy-free cheese and skip the sour cream or use a vegan version.
- Want to air fry? Assemble the tacos and cook in batches in your air fryer at 375°F for 6–8 minutes, flipping once halfway through.
- Serve with sides: Pair with a simple salad, Spanish rice, or roasted sweet potatoes for a complete meal.
Final Thoughts
This crispy black bean tacos recipe is the best thing to happen to meatless meals since… well, tacos. It’s satisfying, customizable, and comes together with ingredients you likely already have in your pantry. Whether you’re vegan-curious or just looking for a plant-based recipe to break up the monotony of weeknight dinners, this vegetarian tacos are a total win.
Ready to dig in? Grab those tortillas, preheat that oven, and let the taco Tuesday magic begin! 🌮
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FAQs
Yes! Just be sure to warm them first, as they tend to break more easily. You might want to double-layer them for durability.
Absolutely. Assemble the tacos, cover with foil, and refrigerate. When ready to eat, bake as directed (adding 3–5 extra minutes if cold).
No problem! You can mash the beans by hand with a fork or potato masher in a mixing bowl. The texture will be chunkier but still delicious.
Not particularly. The salsa and taco seasoning add mild heat. For extra spice, add chili powder, hot sauce, or chopped jalapeños.
Yes! Try pinto beans, kidney beans, or even lentils for a twist on this easy taco recipe.
Baked Black Bean Tacos (Vegetarian Tacos Recipe)
Ingredients
- 2 15-oz cans black beans drained and rinsed
- 1 cup salsa
- 1 Tbsp taco seasoning
- 1 tsp garlic powder
- 12 flour tortillas
- 1 cup shredded Mexican cheese
- 1/2 red onion thinly sliced
- 1 orange bell pepper thinly sliced
- 1 tsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a food processor, combine black beans, salsa, taco seasoning, and garlic powder. Blend until mostly smooth but still slightly chunky. Set aside.
- Heat olive oil in a frying pan over medium heat. Add red onion and orange bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent. Remove from heat.
- Lay out tortillas on a clean surface. Spread about ¼ cup of the bean mixture on one half of each tortilla. Top with a spoonful of the sautéed veggies and a sprinkle of cheese. Fold each tortilla in half and place it on the prepared baking sheet. Sprinkle a little extra cheese (about 1 tablespoon) on top of each folded taco.
- Place in the oven and bake for 15–18 minutes, or until tortillas are golden and slightly crisp, and cheese is melted.
- Remove from oven and top with chopped parsley or cilantro. Serve with sour cream on the side, if desired.