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Crispy Black Bean Tacos

Crispy Black Bean Tacos

Crispy Black Bean Tacos are delicious, baked tacos with a filling of flavorful black beans, nuts, and spices.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican-inspired, Tex-Mex
Servings 10 tacos
Calories 200 kcal

Equipment

  • Large frying pan
  • Food Processor
  • Rimmed sheet pan

Ingredients
  

Filling

  • 0.5 cup walnuts broken up into pieces
  • 8 ounces cremini mushrooms roughly chopped (tough stems removed)
  • 0.25 cup nutritional yeast
  • 1 teaspoon porcini mushroom powder optional
  • 1 can black beans (15 oz / 425g)
  • 3 tablespoons olive oil or avocado oil, more for cooking tacos
  • 4 cloves garlic fat cloves, finely chopped

Taco Spices

  • 1 tablespoon chili powder (2 teaspoon for less heat)
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons dried oregano (or Mexican oregano)
  • 0.75 teaspoon kosher salt
  • ~10 twists black pepper
  • 0.5 cup mild salsa (strained of excess liquid)

For serving

  • 8-12 taco-sized flour tortillas
  • 1-1.5 cups shredded vegan cheese
  • 5-Minute Chipotle Crema or Avocado Crema
  • Lime Pickled Onions optional
  • 2-3 cups shredded lettuce

Instructions
 

Preparation

  • Make Lime Pickled Onions first and macerate while you make the tacos.
  • Preheat the oven to 425ºF. Arrange a rack in the top third and the bottom of the oven.
  • Heat a large frying pan over medium-low heat for a minute or two, then add the walnuts to toast.
  • Stir together all the ingredients for the Taco Spices. Set aside.
  • Drain and rinse the black beans. Pat dry with a dish towel.

Cooking

  • Add the toasted walnuts to a food processor and blend into fine crumbs.
  • Add mushrooms, nutritional yeast, and mushroom powder; blend until finely chopped.
  • Add black beans and pulse 10 times, leaving some beans intact.
  • Return pan to medium heat, add oil and garlic. Stir until garlic is turning color.
  • Add Taco Spices and stir for 20-30 seconds, then incorporate the bean-mushroom mixture.
  • Cook for 5-7 minutes, using water to deglaze as necessary.
  • Reduce heat to medium-low, stir in salsa and cook for 1 minute.
  • Assemble the tacos by spreading the bean mixture on one side of each tortilla and folding.
  • Add oil to a sheet pan, arrange tacos without overlap, brush tops with more oil.
  • Bake on the bottom rack for 8-12 mins, then flip and bake on the top rack for 5 mins.
  • Allow to cool slightly, then fill tacos with crema, pickled onions, and lettuce.

Notes

For best flavor, follow the optional notes about mushroom powder and pickled onions.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 300mgFiber: 6gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 2mg
Keyword Baked Tacos, Crispy Black Bean Tacos, Healthy Dinner, tacos, vegan, Vegetarian
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