Ingredients
Scale
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- optional: 1 chipotle pepper, finely chopped OR 1 tablespoon adobo sauce for less spice
- 2 tablespoons tomato paste
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- two 14-ounce cans black beans, drained and rinsed
- ½ cup vegetable broth or stock
- 1 lime, juiced
- 8–10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
- kosher salt and ground black pepper, to season
- shredded lettuce
- mashed avocado or guacamole
- sour cream or cashew crema
- pickled red onions
- chopped cilantro
- salsa of choice
- lime wedges
Instructions
- Preheat your oven to 450 degrees F.
- Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot, add the diced onion along with 1 teaspoon of kosher salt. Cook until translucent, about 3–4 minutes.
- Stir in garlic and optional chipotle; cook until fragrant (about 30 seconds).
- Add chili powder, ground cumin, smoked paprika, and tomato paste; stir well for another 1–2 minutes.
- Add the rinsed black beans to the skillet, stirring to combine with the aromatics. Pour in vegetable stock; increase heat to bring to a simmer.
- Mash some beans slightly using a spatula to bind everything together; cook until slightly thickened (about 1–2 minutes). Squeeze lime juice over the mixture, taste, and adjust seasoning if needed.
- Wrap corn tortillas in a damp paper towel and microwave for about 30 seconds until pliable.
- Brush remaining olive oil across a large rimmed baking sheet. Place warmed tortillas on it; lightly coat both sides with oil.
- Spread black bean mixture over half each tortilla; top with cheese. Fold tortillas over filling into taco shapes.
- Place the baking sheet in the preheated oven and bake tacos for about 8–10 minutes until golden brown.
- Carefully flip tacos using a spatula; return to oven for another 8–10 minutes until crispy.
- Once baked, allow tacos to cool for about 2–3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 180g)
- Calories: 380
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg