Crispy Baked Black Bean Tacos for a Healthy Twist
Enjoy a plant-based twist on taco night with these Crispy Baked Black Bean Tacos. Filled with seasoned black beans and topped with vibrant garnishes like pico de gallo, creamy guacamole, or lime yogurt, these tacos deliver crunch and flavor while promoting a balanced, healthy lifestyle.
Ingredients
- 2 cups cooked black beans
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- salt
- 8 small corn tortilla
Instructions
Preparing the Black Bean Filling
- Preheat your oven to 400°F (200°C).
- If using canned black beans, rinse and drain them thoroughly. For dried beans, soak and cook until tender.
- In a mixing bowl, combine the black beans with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mash lightly to create a cohesive filling.
Preparing the Tortillas
- Lightly spray or brush the tortillas with olive oil to help them crisp up during baking.
- Preheat the tortillas slightly in the oven or microwave to make them more pliable for folding.
Assembling and Baking
- Spoon the black bean filling into the center of each tortilla. Avoid overfilling to prevent breakage.
- Fold the tortillas gently and place them on a baking sheet lined with parchment paper or a wire rack.
- Bake for 10-15 minutes, flipping halfway through, until the tortillas are golden and crispy.
Adding Toppings and Serving
- Remove the tacos from the oven and let them cool slightly.
- Add your favorite toppings, such as pico de gallo, guacamole, shredded lettuce, or lime yogurt.
- Serve immediately and enjoy!
Video
Notes
- Customization: Feel free to experiment with other fillings, such as seasoned lentils or sweet potatoes.
- Storage: Store unassembled components separately in the fridge for up to 5 days. Reheat the tacos in the oven to restore crispiness.
- Dietary Options: Use gluten-free tortillas or lettuce wraps for a gluten-free option. Substitute dairy toppings with plant-based alternatives for a fully vegan meal.