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Crispy black bean tacos topped with avocado, crema and hot sauce.

Crispy Black Bean Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Makes 12 1x
  • Category: Dinner
  • Method: Stovetop + Oven
  • Cuisine: Mexican


Crispy black bean tacos with avocado crema are ready in just 30 minutes. Easy to make and packed with protein and fibre, these tasty tacos will be a meatless weeknight favourite.


  • 1 tablespoon olive oil
  • 1 red capsicum (bell pepper), diced
  • 1/2 red onion, diced
  • 2 x 14 oz/ 400g cans black beans, drained*
  • 1/2 cup reserved black bean liquid*
  • 1 tomato, diced
  • 75g baby spinach, roughly chopped
  • 1 tablespoon taco seasoning
  • 12 small corn tortillas
  • 1 cup shredded cheese (cheddar, mozzarella)
  • 1 avocado, sliced
  • Avocado lime crema
  • Hot sauce


  1. Preheat the oven to 180°/ 425ºF and spray a large baking tray with olive oil.
  2. Heat the olive oil in a large pan over medium heat. Add the capsicum and onion; cook for 5 to 6 minutes, until soft. 
  3. Add black beans, tomatoes, spinach, taco seasoning, and the reserved black bean liquid. Use a potato masher or the back of a wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens.
  4. Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds, until tortillas are warm and pliable.
  5. Arrange the tortillas on the baking tray. Sprinkle half of each tortilla with a little cheese, followed by 2-3 tablespoons of the black bean mixture. Top with another light sprinkle of cheese, and fold over the tortilla; press to adhere. Repeat with the remaining tortillas.
  6. Bake for 10 to 15 minutes or until golden, flipping halfway. Serve with the avocado crema on the side.



  • Do not rinse the black beans, reserve the liquid for cooking.*
  • Store: Refrigerate leftover tacos in an airtight container for up two 2-3 days. Reheating a skillet over a medium heat or on a baking sheet at 300F/ 160C for 8-10 minutes.


  • Serving Size: Per tacos (without toppings)
  • Calories: 147 calories
  • Fat: 5g
  • Saturated Fat: 2.4g
  • Carbohydrates: 21.4g
  • Fiber: 4.1g
  • Protein: 5.8g