Name: Crispy Black Bean Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American / Mexican
Ingredients: 1 tablespoon extra virgin olive oil, plus more for brushing; ¼ yellow onion, diced; ½ yellow bell pepper, diced; ½ small zucchini, diced; 1 cup cherry tomatoes, quartered; 1 (15 oz) can low sodium black beans, rinsed, drained, and mashed; 1 tablespoon taco seasoning; 1-2 tablespoons water, plus more as needed; 1 cup shredded cheddar cheese; 8 (6-inch) flour tortillas; ¾ cup plain Greek yogurt; Juice of ½ lime; Handful fresh cilantro; Sea salt, to taste; Splash of water, as needed

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These Crispy Black Bean Tacos started as a clean out the fridge dinner, and now I make them ALL the time. The bean filling is loaded with zucchini and peppers, and everything bakes on one sheet pan. Ready in 30 minutes, with a creamy cilantro lime dipping sauce.

Crispy Black Bean Tacos with Veggies on a baking sheet.

Why You’ll Love This Recipe

A lot of crispy black bean taco recipes are mostly mashed beans and cheese. BUT I like these with veggies cooked right into the filling. I add zucchini, bell pepper, and cherry tomatoes. The flavor is SO much better than plain beans.

I just brush the tops with a little olive oil and bake them until golden. My favorite part is the cheese that melts out and crisps up around the edges. No need to fry these!

They’re also really good leftover. A few minutes in the oven and they’re crispy again, making them great for lunch the next day.

A few reasons I love these:

30 minutes start to finish
Crispy cheese edges (the best part!)
Loaded with veggies
The creamy cilantro lime sauce (don’t skip this!)
Game day snack or taco night dinner

If you’re on a taco kick like me, try these Shrimp Tacos with Avocado Crema next, or check out all my taco night recipes.

Ingredients

Zucchini: Half of a small zucchini. Dice it small so it cooks quickly and mixes right into the beans.
Yellow Bell Pepper: Adds a little sweetness. Any color works.
Cherry Tomatoes: Quartered. They soften into the beans and keep the filling juicy.
Yellow Onion: Diced and sautéed with the pepper first.
Black Beans: Rinse, drain, and mash with a fork or potato masher. A few whole beans left in are totally fine.
Taco Seasoning: I love Siete or my homemade ground turkey taco seasoning. Any taco seasoning you like works.
Extra Virgin Olive Oil: For cooking the veggies and brushing the tops of the tacos before baking.
Cheddar Cheese: This is what melts out and gets crispy around the edges.
Flour Tortillas: I use 6-inch flour tortillas. They fold without cracking and bake up golden.

For the Cilantro Lime Sauce

Plain Greek Yogurt: I use Fage 0%, but 2% or 5% makes the sauce even creamier.
Lime Juice: Freshly squeezed makes the sauce taste so much brighter.
Fresh Cilantro: A big handful, stems and all, since it all gets blended.
Sea Salt: To taste.

*The full ingredient list with amounts is in the recipe card below.

How to Make Crispy Black Bean Tacos with Veggies

Preheat the oven to 425°F and brush a large baking sheet with olive oil. Take the tortillas out of the fridge so they come to room temperature.
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 3 to 4 minutes. Add the zucchini and tomatoes and cook 3 to 4 more minutes.
Stir in the mashed black beans, taco seasoning, and water. Cook until warmed through, about 2 minutes, adding more water if the filling is too thick.

Baked Black Bean Tacos on a Sheet Pan ready to bake.

Spoon the filling onto half of each tortilla, top with cheese, and fold. Place on the prepared baking sheet and brush the tops with olive oil. Bake for 10 to 15 minutes, until golden and crispy.
While they bake, add the Greek yogurt, lime juice, cilantro, salt, and a splash of water to a mini food processor or small blender and blend until smooth.
Serve the baked black bean tacos warm with the cilantro lime sauce for dipping or drizzling.

Baked Black Bean and Veggie Tacos on a serving board.

🥕 Nicole’s Cooking Tips

Dice the veggies small. Smaller pieces mean you can fit more filling in each taco without it spilling out when you fold.
Keep the filling on the thick side. A wet filling steams the tortilla instead of crisping it. Add water a splash at a time, as needed.
Put the cheese on top of the filling. As it melts, it glues the taco shut so nothing slides out on the pan.
Let the tortillas come to room temperature. I pull them out of the fridge before I start the filling, and by the time it’s ready they fold without cracking. In a hurry? Microwave them for 10 to 20 seconds under a damp paper towel.
Don’t skip oiling the pan. You don’t need to flip these, because the oil on the pan crisps up the bottoms while the brushed tops get golden.

Variations

Use what you have. These started as a fridge clean out, so try yellow squash, corn, spinach, or finely diced sweet potato (just give it a few extra minutes in the skillet).
Switch up the beans. Pinto beans work just as well as black beans.
Swap the cheese. A Mexican cheese blend works great in place of the cheddar.
Add some heat. Sauté a diced jalapeño with the onion, or blend one right into the cilantro lime sauce.
Use corn tortillas. Warm them first so they don’t crack, and expect a slightly crunchier taco.

Dipping a Crispy Black Bean Taco in Cilantro Lime Sauce.

Serving Suggestions

These black bean and veggie tacos make a quick and easy dinner for taco night. Serve them with sliced avocado or guacamole, salsa, pickled red onions, and shredded cabbage for crunch. Everyone can add their own toppings after the tacos come out of the oven.

For game day or when friends come over, these are a great vegetarian appetizer. Cut each taco in half and pile them on a platter with the sauce in the middle for dipping. They disappear fast.

Make Ahead and Storage

Make Ahead: Cook the filling and blend the sauce up to 1 day ahead and keep them in separate containers in the fridge. When you’re ready, assemble the tacos and bake.

To Store: Keep leftover tacos in an airtight container in the fridge for up to 3 days. Store the sauce separately.

To Reheat: These are SO good leftover. Reheat in the oven or air fryer until crispy again. Skip the microwave, it makes them soft.

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