Baked Black Bean Tacos
Crispy baked tacos filled with smoky homemade chipotle refried black beans and melted Mexican cheese. Everything bakes on one sheet pan at 450°F for a fast, hands-off weeknight dinner.
Ingredients
For the Chipotle Refried Black Beans:
- 1 tablespoon olive oil
- ½ medium yellow onion diced
- 1 to 2 cloves garlic minced
- ½ teaspoon ground cumin
- 1 to 2 chipotle peppers in adobo finely chopped, plus 1 to 2 teaspoons adobo sauce
- 1 can 15 ounce black beans (drained but not rinsed)
- ¼ cup water
- 1 teaspoon lime juice
- Salt to taste
For the Tacos:
- 8 small 6-inch flour tortillas
- 1 ¼ cups shredded Mexican cheese blend
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and lightly golden, about 5 to 6 minutes.1 tablespoon olive oil, ½ medium yellow onion
- Add the garlic and cumin. Stir and cook until fragrant, about 30 seconds.1 to 2 cloves garlic, ½ teaspoon ground cumin
- Add the drained black beans, ¼ cup water, chopped chipotle peppers, and adobo sauce. Stir to combine and bring to a gentle simmer.1 can, ¼ cup water, 1 to 2 chipotle peppers in adobo
- Using a potato masher, mash the beans to your desired consistency (mostly smooth with a little texture remaining). Simmer for 5 to 8 minutes, stirring occasionally, until the mixture thickens enough to spread on a tortilla without running.
- Stir in 1 teaspoon lime juice. Taste and adjust salt. Remove from heat.1 teaspoon lime juice, Salt to taste
- Preheat oven to 450°F (230°C). Line a sheet pan with parchment paper and drizzle 1 tablespoon olive oil onto the parchment.1 tablespoon olive oil
- Spread a thin, even layer of refried beans on one half of each tortilla. Top with shredded Mexican cheese and fold the tortilla in half to form a half-moon shape.8 small, 1 ¼ cups shredded Mexican cheese blend
- Place the folded tacos on the oiled parchment. Press each taco gently into the oil and rub the outside of the tortilla so it picks up a light coating.
- Bake for 7 minutes. Flip each taco carefully and bake for another 7 minutes, until both sides are golden and lightly crispy and the cheese is fully melted.
Notes
Notes
If sensitive to spice, start with 1 chipotle pepper.
In a pinch, substitute canned refried black beans and skip to step 6.
The refried beans can be made 1 to 2 days ahead and refrigerated.
Leftover baked tacos keep in the fridge for 2 to 3 days. Reheat in a 375°F oven for about 5 minutes.
Freeze remaining chipotle peppers individually on a parchment-lined plate, then transfer to a freezer bag. Suggested Toppings
Pickled onions, cilantro garlic sauce, sour cream, chopped cilantro, sliced avocado, lime wedges, salsa. Nutrition information: [To be calculated]
Nutrition information is an estimate and may vary based on ingredients and preparation.
If sensitive to spice, start with 1 chipotle pepper.
In a pinch, substitute canned refried black beans and skip to step 6.
The refried beans can be made 1 to 2 days ahead and refrigerated.
Leftover baked tacos keep in the fridge for 2 to 3 days. Reheat in a 375°F oven for about 5 minutes.
Freeze remaining chipotle peppers individually on a parchment-lined plate, then transfer to a freezer bag. Suggested Toppings
Pickled onions, cilantro garlic sauce, sour cream, chopped cilantro, sliced avocado, lime wedges, salsa. Nutrition information: [To be calculated]
Nutrition information is an estimate and may vary based on ingredients and preparation.
Nutrition
Calories: 178kcalCarbohydrates: 17gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 358mgPotassium: 68mgFiber: 1gSugar: 2gVitamin A: 105IUVitamin C: 1mgCalcium: 249mgIron: 1mg
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