Baked Vegan Black Bean Tacos
These easy Baked Vegan Black Bean Tacos are a treat for taco Tuesday or any weeknight that comes filled with bold, delicious flavors!
Servings: 4 servings
Calories: 86kcal
Ingredients
TACOS:
- 4 homemade organic corn flour tortillas, warmed (You can also use either corn or flour, depending on your preference)
- 2 cups dairy-free mozzarella cheese shreds (I love Violife)
- ½ red onion, chopped (You can also use white or yellow onions)
- 1 (15 oz.) can organic black beans, drained + rinsed
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
DAIRY-FREE CHIPOTLE SAUCE:
- 1 Dairy-Free Chipotle Sauce
OPTIONAL TOPPINGS:
- Sliced avocados
- Guacamole
- Tomato salsa
- 2 cups Roasted herb tomatoes
US Customary - Metric
Instructions
TO MAKE THE SAUTED BLACK BEANS:
- In a medium skillet over medium-high heat, add olive oil. Once heated, add the black beans, salt, black pepper, garlic powder, onion powder, oregano, smoked paprika, parsley, and cumin mixing together, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.
TO MAKE THE DAIRY-FREE CHIPOTLE SAUCE:
- See the recipe for my Dairy-Free Chipotle Dressing/Sauce.
WARM THE TORTILLAS:
- To lightly toast taco tortillas, preheat oven on 400 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven.
ASSEMBLE THE TACOS:
- Keep the oven preheated at 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Have another baking sheet handy to place on top of your tacos.
- To assemble tacos, add 1-2 spoonfuls of cooked black beans atop one side of your warm tortilla followed by: spoonfuls of chopped onions and dairy-free cheese shreds. Then fold one side atop the other (overlapping) so that it looks like a half moon shape. Press down slightly and add to prepared baking sheet with parchment. Repeat until desired amount of tacos are made --- spreading them out a bit, about 1-inches apart.
- Once all tacos are made, gently place the other baking sheet atop the tacos to ensure that they remain flat while baking.
- Bake for 15-20 minutes or until the tortillas become crispy and the cheese shreds have melted.
- To serve, cut each taco in half and placed unto a serving platter or cheese board, lining them up next to each other (slightly overlapping). Spoon on your fave toppings like sliced avocado, guacamole, roasted tomatoes, etc. if desired.
- Bon Appetit!
Notes
- STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
- DRY BLACK BEANS: When using dried beans, be sure to soak about 5-6 cups of black beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until black beans are tender.
- OIL: Instead of extra virgin olive oil, you can also use grapeseed oil or vegetable oil, if preferred.
Nutrition
Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 744mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 534IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 3mg