Baked Black Bean Tacos (Vegetarian Tacos Recipe)
Crispy baked vegetarian tacos with black beans, veggies, and cheese—easy, meatless, and perfect for busy weeknights or Taco Tuesday!
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.
Nutrition
Calories: 133kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 453mgPotassium: 133mgFiber: 2gSugar: 3gVitamin A: 489IUVitamin C: 14mgCalcium: 159mgIron: 1mg
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