Crispy, flavorful, vegan, and easy to make... these Oven-Baked Crispy Black Bean Tacos will turn any bean hater into a lover! I paired it with my iconic creamy cilantro yogurt dipping sauce for a satisfying lunch.
What are vegan substitutes for yogurt?
Here are a few substitutes for the yogurt in my Creamy Cilantro Yogurt Sauce! I personally love the coconut milk option!!
Coconut cream
Coconut milk (mainly the white thick part)
Silken tofu
Ingredients you'll need for the Black Bean Taco Filling:
1 tbsp. Olive Oil
1/2 Yellow Onion, finely chopped, or 4 Shallots
3 Garlic Cloves, minced
1-2 Jalapeños, chopped and de-seeded
2 tbsp. Tomato Paste
2 14-oz Black Beans, drained
1 tbsp. Taco Seasoning
Juice of 1 Lime
6 large Corn Tortillas
How to make crispy black bean tacos?
Preheat oven to 450F. Line a baking sheet pan with parchment paper.
In a skillet over medium high heat, add the olive oil to heat up for 1 minute.
Add the minced garlic, shallots, and jalapeño peppers. Sauce for 1 minute, until fragrant.
Add the drained black beans and tomato paste. Stir to combine.
Add 1 cup water, stir to combine, and bring to a boil. Reduce heat to a simmer.
Using a fork, lightly smash the black beans. Add more water as necessary to keep the black beans moist but not liquid-y.
Add the taco seasoning, lime juice, and salt and black pepper to taste.
Evenly distribute and spread over the tortillas. Place on the prepared baking pan.
Brush each tortilla with olive oil.
Bake for 8-10 minutes, until lightly golden brown, flip the tortillas over and bake another 8-10 minutes. Enjoy warm!
What to serve with the crispy black bean tacos?
Guacamole
Lime Wedges
Pickled Onion (my fav!!)
Creamy Cilantro Dipping Sauce
Sweet Potato Fries
Microgreens
Arugula / Spring Mix Salad
Refried Beans
Sautéed Vegetables
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Preheat oven to 450F. Line a baking sheet pan with parchment paper.
In a skillet over medium high heat, add the olive oil to heat up for 1 minute.
Add the minced garlic, shallots, and jalapeño peppers. Sauce for 1 minute, until fragrant.
Add the drained black beans and tomato paste. Stir to combine.
Add 1 cup water, stir to combine, and bring to a boil. Reduce heat to a simmer.
Using a fork, lightly smash the black beans. Add more water as necessary to keep the black beans moist but not liquid-y.
Add the taco seasoning, lime juice, and salt and black pepper to taste.
Evenly distribute and spread over the tortillas. Place on the prepared baking pan.
Brush each tortilla with olive oil.
Bake for 8-10 minutes, until lightly golden brown, flip the tortillas over and bake another 8-10 minutes. Enjoy warm!
For the Cilantro Yogurt Sauce:
Blend all ingredients together in a food processor or high speed blender until smooth and creamy. Serve immediately ro store in an airtight container in the fridge up to 4 days. Enjoy!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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