Description
Crispy black bean tacos made with seasoned black beans, pepper jack cheese, and oven-baked to perfection for a satisfying weeknight meal.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup pepper jack cheese (or vegan cheese for dairy-free option)
- Cooking spray or olive oil
Instructions
- Preheat the oven to 400°F (200°C). Tip: Use a convection setting if you have it, it crisps faster and turns the tortillas evenly.
- In a bowl, mash the black beans with cumin, chili powder, salt, and pepper. Tip: Leave some beans slightly chunky for texture, don’t over-mash, and taste for seasoning before you assemble.
- Heat the corn tortillas in a skillet until warm and pliable. Tip: Warm tortillas cook crisply without cracking, a few seconds per side on medium heat is enough.
- Place a spoonful of the black bean mixture on one half of each tortilla and sprinkle with pepper jack cheese. Tip: Don’t overload the filling, aim for a balanced ratio so the tortilla can crisp properly.
- Fold the tortillas in half and place them on a greased sheet pan. Tip: Use parchment or a lightly oiled pan to prevent sticking and to encourage even browning.
- Spray the tops lightly with cooking spray or brush with olive oil. Tip: A thin oil coat promotes golden color, and you can season the oil with a pinch of smoked paprika for extra depth.
- Bake in the preheated oven for 15-20 minutes or until crispy and golden-brown. Tip: Rotate the sheet pan halfway through to avoid hot spots and check at 12 minutes if your oven runs hot.
- Serve warm with your choice of toppings. Tip: Let them rest a minute so the cheese sets slightly, this prevents the filling from spilling when you bite.
Notes
Let the tacos cool slightly before serving to allow the cheese to set. They can be customized with various toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 30mg