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Crispy Black Bean Tacos
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5 from 1 vote

Crispy Black Bean Tacos

These Crispy Black Bean Tacos recipe is super simple to make and yields hyper-delicious meatless tacos. Made with black beans in a savory tomato sauce, red onions, jalapeños, garlic, cilantro, smoky spices and gooey melted monterey jack cheese, wrapped in a crispy corn tortilla.  Served with a creamy avocado cilantro sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Vegetarian
Cuisine: Mexican, Vegetarian
Servings: 4
Calories: 506kcal
Author: Mexican Appetizers and More



  • 4-8 Ounces pepper jack cheese thinly sliced or grated
  • 2 Tablespoons oil
  • 8 corn tortillas


  • 19.75 Ounces can of black beans drained and rinsed
  • 2 Ounces tomato sauce
  • 1/2 cup red onion chopped
  • jalapeño rinsed and stem removed, could also remove seeds for less heat
  • 1 garlic clove minced
  • 2 Tablespoons fresh cilantro chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • salt to taste


  • 1 avocado slice in half, remove pit, remove avocado pulp with spoon
  • 1 jalapeño rinsed and stem removed, could also remove seeds for less heat
  • 3/4 cup fresh cilantro
  • 1 garlic clove peeled
  • 1 squeeze of lime juice
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons water


Avocado Cilantro Sauce

  • Add all ingredients to a blender or chopper and blend until smooth and creamy. Set aside until ready to use.

For Beans

  • In a skillet over medium heat add two tablespoons of oil and add chopped onions, jalapeno and garlic. Toss together and cook until onions are translucent.
  • Add rinsed beans, tomato sauce, cilantro, cumin, paprika and mix all well.With a potato masher or fork slightly mash beans. Cook for 8-10 minutes.

Preparing Bean Tacos

  • In a large pan over medium heat, heat 2 tablespoons of oil and add then add a corn tortilla.
  • Let cook for a minute and then add bean mixture to one side of tortilla and top with cheese. With a spatula flip the other side of tortilla over mixture to form shell tortilla or half moon. Press down gently. Cook for another minute or two and flip over and press down gently again. Cook for 2-3 minutes on each side until nice and crispy. Drain on paper towels.
    Note: If your pan is large enough you will be able to make a couple of tacos at once.
  • Repeat process with the rest of the tacos adding more oil as needed and place the already cooked ones in a warm oven.
  • Serve immediately with avocado cilantro sauce and or hot sauce.Enjoy your crispy heaven!


Serving: 4g | Calories: 506kcal | Carbohydrates: 54g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1085mg | Potassium: 897mg | Fiber: 17g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 16.7mg | Calcium: 313mg | Iron: 4.2mg