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–+ servings

Crispy & Cheesy Black Bean Tacos

These black bean tacos are the kind of flavor-packed dinner even someone who’s not a fan of beans will go back for seconds on. The beans get simmered with chipotle and spices until they’re smoky, saucy, and so good you’ll forget they’re vegetarian. They’re quick to make, packed with fiber, and hit the spot every single time.
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Yields6 tacos
Print Recipe Pin Recipe
Servings6 tacos

Ingredients

THE BLACK BEAN FILLING:

  • 1 tablespoon olive oil
  • ½ tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 can black beans, drained and rinsed
  • 1 tablespoon chipotle in adobo sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ cup beef broth

FOR ASSEMBLY:

  • 6 flour tortillas, taco size
  • 1 cup shredded Monterrey Jack cheese
  • 2 tablespoons neutral oil, for toasting tacos
  • Optional toppings: guacamole, lettuce, sour cream, hot sauce, lime juice, cilantro, onion

Instructions 

BLACK BEAN FILLING

  1. Heat olive oil in a pan over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
  4. Add the black beans and chipotle in adobo, stirring to coat.
  5. Sprinkle in oregano, cumin, coriander, chili powder, and onion powder. Stir well to toast the spices.
  6. Pour in the beef broth and mix until everything is combined.
  7. Let simmer for 4 to 5 minutes, mashing some of the beans gently with the back of your spoon, a rubber spatula, or a wooden spoon until thick and saucy.
  8. Taste and adjust seasoning, adding salt as needed.

ASSEMBLY

  1. If the tortillas are stiff, cover them with a damp paper towel and microwave for 15 to 30 seconds until warm and flexible.
  2. On one half of each tortilla, sprinkle a layer of shredded Monterrey Jack cheese.
  3. Spoon some of the black bean filling over the cheese, keeping it on the same half.
  4. Add another light sprinkle of cheese on top of the beans, then fold the tortilla in half to seal.
  5. Brush or drizzle a little olive oil on the outside of each taco.
  6. Toast in a skillet over medium heat for about 2 minutes per side, until golden and crisp and the cheese is melted.
  7. Open up the tacos, add your favorite toppings inside, and enjoy warm.

Notes

Q: Can I make these vegetarian or vegan?
A: Yes! Just use vegetable broth instead of beef broth, and swap the Monterrey Jack for your favorite dairy-free cheese or skip it entirely — the black beans are flavorful enough on their own.
Q: Can I make the filling ahead of time?
A: Definitely. The black bean mixture can be made up to 3 days in advance and stored in the fridge. Just reheat it on the stove with a splash of broth or water before assembling.
Q: Can I use corn tortillas instead of flour?
A: You can! Just make sure to warm them well so they’re flexible — a quick microwave with a damp paper towel or a light toast on a pan works great.
Q: How can I make them extra crispy?
A: Use a little extra oil when toasting and press down gently with a spatula for a golden crust. For cheesy crisp edges, sprinkle a bit of shredded cheese directly onto the pan, then place the taco on top so it fries into a crispy cheese layer underneath.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!