Pin it
Crunchy corn tortillas stuffed with flavorful black beans and gooey cheese create a fantastic blend of taco and quesadilla elements. These oven-baked treats give you that satisfying crunch outside while keeping everything inside warm and melty, making them a go-to veggie dinner option that uses basic items you probably already have in your kitchen.
While trying out different meatless taco options, I found that jazzing up regular canned black beans with chipotles and tasty base ingredients makes something you'll actually crave. Baking them instead of frying adds another level that makes these way better than regular tacos.
Key Ingredients
- Black beans: Go for decent canned ones that aren't mushy but still soft
- Chipotle peppers: They bring that must-have smoky kick and richness
- Corn tortillas: Get them fresh so they won't break when you fold them
- Aromatics: Onions and garlic build the taste foundation
- Mexican-style cheese: Gives you that wonderful melt and pull
Instructions
- 1. Mix Up Your Filling
- Start by cooking onions till they're golden and sweet. Toss in garlic and spices, letting them sizzle in the oil to get all their flavor out. Stir in beans and stock, crushing them a bit for the right consistency.
- 2. Get Your Tortillas Ready
- Make corn tortillas bendy by steaming them with wet paper towels in the microwave. This stops them from breaking when you fold them. Brush them lightly with oil so they'll get nice and crispy.
- 3. Put Everything Together
- Use the tortillas while they're still warm, spreading filling on just half and sprinkling cheese on top. Fold them over carefully, making sure the edges line up. Set them on an oiled baking sheet with space between each one.
- 4. Nail the Cooking
- Arrange tacos with enough room between them on your pan. Bake until they turn golden, flipping them over halfway so both sides get equally crispy.
- 5. Finishing Touches
- Let the tacos sit for a minute after they come out of the oven - this helps the filling set and makes them even crunchier. Add your fresh toppings right before you eat them.
Pin it
After many taco nights at home, I've figured out that putting flavor into every part makes these simple ingredients really stand out. Getting the beans seasoned just right and finding that sweet spot where the tortillas are crisp but still have some give is what makes all the difference.
Keeping Them Fresh
They're best right out of the oven, but you can make the bean mix up to three days early. Keep it in a sealed container and warm it up gently before making your tacos. If you've already baked some, you can crisp them back up in a hot oven.
Setting Up Your Toppings
Lay out fresh guacamole or avocado slices, some tangy pickled red onions, fresh chopped cilantro, Mexican crema or sour cream, and different kinds of salsa,
Vegan Version
Switch it up easily by using plant-based cheese or just leaving cheese out altogether. The black bean filling has so much flavor it works great on its own.
Using Leftovers
Any extra filling works great in rice bowls, loaded onto nachos, stuffed in quesadillas, or spread on tostadas,
What began as just a simple way to use up kitchen basics has turned into one of our top meat-free dishes. These tacos show that veggie cooking can be filling, tasty, and fun - they're great for anyone wanting to add more plant options to their meals while still enjoying something crispy and cheesy.
Pin it
Frequently Asked Questions
- → Can I make them vegan?
- Absolutely! Use any plant-based melty cheese and swap sour cream for cashew crema or another vegan topping.
- → Why do the tortillas break?
- If your tortillas crack, warm them up the right way. Microwave them with a damp towel or heat them on a pan first to soften.
- → Can these be prepped in advance?
- Sure, prep the filling early. But for the crispiest tacos, bake them right before eating. Reheat leftovers in the oven for best crunch.
- → Are these spicy?
- You can make them mild or spicy! Skip the chipotle or just use a little of its sauce for a gentler version.
- → What cheese works best?
- Pepper Jack is awesome for flavor, but Monterey Jack, cheddar, or any good melty cheese works just fine.