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Crispy Black Bean Tacos

Quick, crunchy, and a true crowd-pleaser.

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Who needs a quick dinner tonight? Me, always. And maybe you too. Well, look no further than these Crispy Black Bean Tacos. They’re quick — as in thirty minutes or less — and economical — as in, you just need some tortillas, beans, salsa, cheese, and seasonings — and they couldn’t be tastier. We’ve got stovetop and oven directions for you here, so you can cook them up however it works best for you. They’re crispy, they’re delicious, and they’re super family-friendly. (Or at least, my whole family loves them. I think yours will too.)

I have a tendency to always plan around meat as the center of our meals but it’s a habit I’m trying to break out of because 1) it can get pricey, 2) there’s a whole wide world of other protein options out there, and 3) it can get kind of boring. Let me tell you, these Crispy Black Bean Tacos feel anything but boring. The filling is zesty and hearty with just enough cheese to make it feel like a treat and it’s all encased in a crispy tortilla shell. They’re perfect for dipping and I love them for dinner but they make a mean appetizer too.

These work best with flour tortillas, but you can use corn tortillas too if you’re avoiding gluten or just happen to like the flavor better. For the filling, you’ll use a food processor to pulse together some black beans, salsa, taco seasoning, and lime juice until it’s chopped but chunky. If you don’t have a food processor, a blender works fine too, just take care to pulse the mixture and not liquify it! Then, you’ll cook the black bean mixture a bit on the stovetop, just to bring the flavors together and cook out some of the liquid.

You’ll spread that filling in each of the tortillas along with a little bit of Monterey Jack cheese and then it’s time to work on getting them crispy. The stovetop is the best method for that endeavor, just cook them in a skillet with some olive oil for a few minutes per side until they’re golden and crisp. You do have to take turns with each taco (or maybe two at a time) but it goes pretty quickly and gives you even and very crispy results.

If you want something a little more set-it-and-forget-it, you can pop these in the oven on a baking sheet after brushing the tortillas with oil. They’ll take about ten minutes per side and still have a delightful crunch. Enjoy!

Yield(s): Serves 4

10m prep time

20m cook time

Rated 4.3 out of 5
Rated by 128 reviewers

Allergens: Milk, Gluten

When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 2 (14-oz each) cans black beans, rinsed and drained
  • 2 tablespoons taco seasoning
  • 1/3 cup salsa
  • Juice of 1 lime
  • 1 1/2 cups Monterey Jack cheese, grated
  • Small flour tortillas
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste
  1. In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
  2. Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.
  3. Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.
  4. To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.
  5. To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.
  6. Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!