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4.9 from 70 reviews

Crispy Black Bean Tacos

GF Gluten-Free V Vegetarian
Posted by Jess Larson on March 12th, 2023 (Updated April 15, 2024)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.

Tacos meet quesadillas in this Crispy Black Bean Tacos recipe! These delicious vegetarian tacos start with a simple black bean filling made with fragrant aromatics, spices, and chipotle peppers for kick of smoky heat. Tuck the filling into warm corn tortillas with a handful of cheese, then pop them on a sheet pan to bake until the tacos are crispy, golden-brown, and oozing with gooey melted cheese. A weeknight-friendly dinner made with pantry staples, ready in 45 minutes max!

Naturally vegetarian. Easily vegan and dairy-free.

Jump to Recipe
Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.
Photography by Rachel Cook
Prep: 15 mins
Cook: 30 mins
Serves: 4

Easy Black Bean Tacos with a Crispy Quesadilla Twist!

We’re pretty obsessed with plant-based tacos here at PWWB…and apparently so are you!

These Crispy Black Bean Tacos are part taco, part quesadilla, and 100% insanely good. I know you’ll love them just as much as we do!

Three tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the plated tacos including lime wedges, guacamole, and pickled red onions. A lime wedge, loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface. this Recipe for Later!
Easy vegetarian tacos stuffed with a flavorful black bean filling and melty cheese, then baked on a sheet pan until golden and crispy.

This quick and easy vegetarian dinner starts by zhuzhing up humble canned black beans with simple taco spices and smoky chipotles to create a black bean taco filling that’s equally satisfying and flavorful.

The meatless taco filling is tucked into corn tortillas with a little cheese and the tacos are baked on a sheet pan, creating a golden and crisp exterior with a cheesy filling while baking in the oven.

A Meatless Monday AND Taco Tuesday win!

Four tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
Perfect for easy entertaining, game day bites, or weeknight meals—these crispy tacos are always a hit!
4.9 from 70 reviews
Featured Review

Yum! This was a easy recipe to put together and enjoy on a weeknight. Taco, quesadilla..it satisfied my craving for empanadas!

Emily
Read More Reviews

Taco Night Prep Tips

Before you get started, I highly recommend gathering and prepping all your ingredients. Once you begin cooking, these tacos come together super quickly—there won’t be too much time to multi-task. Chopping and measuring in advance will only take 5 minutes tops—totally worth it. Check out the Recipe Notes, below, for more meal prep tips!

An overhead shot of ingredients arranged on a creamy white textured surface: yellow onion, garlic, chipotle pepper, tomato paste, chili powder, ground cumin, smoked paprika, black beans, vegetable broth, lime, corn tortillas, Pepper Jack cheese.
Canned black beans shine in these baked tacos alongside flavorful spices and aromatics, melty cheese and crispy tortillas!

Weeknight Cooking Necessities

How to Make Crispy Black Bean Tacos

The secret to making simple meals taste great is to build tons of incredible flavor into every component of the dish. This is especially true for plant-based dishes, which don’t have the built-in rich, umami flavor of animal protein. Keep this in mind as you make these tacos—every step of seasoning makes a big difference!

Black bean taco filling in a Zwilling Madura Plus Non-stick frying pan. A wooden spoon rests inside of the skillet and the skillet sits atop a creamy white textured surface.
Simple canned black beans are refried on the stovetop along with aromatics and vegetable stock.
A side angle shot of black bean taco filling inside of a black non-stick frying pan. A wooden spoon rests inside of the skillet and the skillet sits atop a creamy white textured surface.
A squeeze of lime juice brightens up the refried bean mixture for a meatless taco filling that’s full of flavor.
10 assembled black bean tacos arranged on a baking sheet. 9 of the tacos have been assembled with the tortillas folded, while one remains unfolded revealing the black bean mixture spread on one side of the tortillas with Pepper Jack cheese sprinkled over top. The baking sheet rests atop a creamy white textured surface.
Fill and gently fold the tortillas to prevent cracking. They’ll naturally fall as the tacos bake creating crispy taco shells.
1

Cook the aromatics. Sauté onions until soft and golden-brown, then stir in garlic, chipotle pepper, spices, and tomato paste and cook until the mixture is super fragrant. Why? ⇢ Canned black beans are packed with protein, but a little bland all on their own. Adding a few aromatics and spices is key!

2

Build the black bean filling. Add black beans to the skillet, then add the vegetable stock—the liquid helps create a soft taco filling consistency. Lightly mash the black beans with a wooden spoon to bind everything together, then let the mixture simmer and absorb all of the flavors. Taco Tip! ⇢ After a few minutes, squeeze fresh lime juice over the black bean mixture to brighten up all the flavors. 

3

Steam the tortillas. Wrap corn tortillas in a damp paper towel and microwave for about 30 seconds. Why? ⇢ The wet paper towels create steam and add moisture back into the tortillas, which makes them more pliable and prevents cracking or breaking. 

4

Assemble the tacos. Lightly coat a large rimmed baking sheet with oil. Place the warm tortillas on the sheet, flipping them a few times to coat in oil. From there, build the black bean tacos: spread the black bean mixture over half of each tortilla, sprinkle cheese on top (or vegan cheese if you prefer!), and fold the tortillas into a taco, with the filling and cheese nestled inside. 

5

Bake! When you transfer the sheet pan to a hot oven, the oiled tortillas turn golden brown, puff up, and get nice and crispy. Halfway through baking, carefully flip the tacos so both sides toast evenly! Taco Tip! ⇢ Give the tacos a few minutes to cool once they come out of the oven—this helps the black bean mixture set and also adds a final bit of crispiness.

Four tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
These tacos are perfect for topping with all your favorites—guacamole, pickled red onions, cilantro, fresh squeezed lime, and anything else your heart desires!
Four crispy black bean tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and a few loose pieces of cilantro rest on the surface surrounding the baking sheet. A blue and white striped linen napkin is tucked alongside the baking sheet.
For an extra-crispy finish, let the tacos cool on the sheet pan for a few minutes after baking.

Serving Suggestions

Serve the crispy black bean tacos fresh from the oven. My favorite way to enjoy a taco dinner is to arrange a spread of taco toppings that everyone can mix and match and enjoy.

“More is more” is pretty much my motto when it comes to taco toppings! You really can’t go wrong, but some of my favorites are…

  • Avocado – I love piling a thick layer of smashed avocado on any taco (made with mashed avocado, lemon juice, and salt). It’s super easy to throw together and the creaminess and brightness of the avocado balances the spiciness of the black beans perfectly. Mashed avocado is kind of like a cheater guacamole—bonus points if you actually whip up a batch of my favorite guacamole instead!
  • Chopped cilantro – A small amount of fresh cilantro adds bright, fresh flavor and a picture perfect garnish. 
  • Salsa – Pick your fave jarred salsa, whip up a quick pico de gallo, or try this vegan creamy salsa verde! 
  • Homemade slaw – My everyday simple slaw adds a light and crunchy bite to the black bean tacos. Plus it’s super flexible, with tons of variations.
  • Pickled red onions – A quick and easy way to add a tangy zip to your tacos. My quick AF pickled red onions are seriously quick—less than 5 minutes to prep!

Leftover Tip!

If you have any leftover black bean filling, feel free to use it in something else besides a taco! The black bean filling is super versatile. Use it in a burrito, make a rice bowl, or serve it on nachos. Same topping recommendations still apply! 

A side angle shot of three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the plated tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.
Our favorite part of taco night is all the delicious toppings! Guacamole, pickled red onions, fresh chopped cilantro, and a squeeze of lime juice are all tasty options!

I can’t wait for you to try these Crispy Black Bean Tacos! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations!

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Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Tacos, Burritos & Enchiladas Recipes
  • Method: Baked, Stovetop
  • Cuisine: American, Mexican & Tex-Mex
  • Diet: Vegetarian
Print Recipe

Description

Tacos meet quesadillas in these Crispy Black Bean Tacos! Tuck a hearty and flavorful black bean taco filling in warm corn tortillas with a handful of pepper jack, then pop them on a sheet pan to bake until they’re crispy, golden-brown, and oozing with gooey melted cheese.

A weeknight-friendly dinner made with pantry staples, ready in 45 minutes max. Naturally vegetarian, easily vegan and dairy-free!

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • two 14-ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 8–10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season

Instructions

  1. Prep: Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Gather and prep all ingredients according to Ingredients List, above – once you begin cooking, these black bean tacos come together very quickly so it’s helpful to get any chopping and measuring done ahead of time.Crispy Black Bean Taco ingredients arranged on a creamy white textured surface: yellow onion, garlic, chipotle pepper, tomato paste, chili powder, ground cumin, smoked paprika, black beans, vegetable broth, lime, corn tortillas, Pepper Jack cheese.
  2. Sauté the onion: Add 1 tablespoon of the olive oil to a medium skillet over medium heat. Once hot and shimmering, add the onion. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, 3-4 minutes.Yellow onion sautéed in olive oil inside of a black non-stick skillet. A wooden spoon rests inside of the skillet used for stirring. The skillet sits atop a creamy white textured surface.
  3. Toast aromatics: Stir in the garlic and chipotle. Cook just until fragrant, about 30 seconds. Add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir, coating the onion. Cook 1-2 minutes longer, until very fragrant.A mixture of softened onions, chili powder, ground cumin, smoked paprika, and tomato paste are combined a black non-stick skillet and allowed to cook until fragrant. A wooden spoon rests inside of the skillet for stirring. The skillet sits atop a creamy white textured surface.
  4. Make the black bean taco filling: Add the black beans to the skillet, stirring to combine with the aromatics. Cook, stirring occasionally, until warm, 1-2 minutes. Add the vegetable stock, increasing heat to bring the mixture to a simmer. Use a spatula or wooden spoon to mash the black beans slightly, binding everything together. If needed, cook 1-2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture. Taste and season with additional kosher salt and ground black pepper as desired. Remove from the heat and set aside for taco assembly.A side angle shot of black bean taco filling for Crispy Black Bean tacos inside of a black non-stick frying pan. A wooden spoon rests inside of the skillet and the skillet sits atop a creamy white textured surface.
  5. Warm the tortillas: Meanwhile, as the black bean filling cooks, prep the tortillas. Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly. Remove from the microwave and set aside.A stack of warmed corn tortillas sits atop damp paper towels. The paper towels sit atop a creamy white textured surface.
  6. Assemble the black bean tacos: Brush the remaining 2 tablespoons olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them one or two times to get a nice light coating of oil on both sides. Spread the black been mixture over half of each tortilla, then sprinkle the cheese over top. Fold the tortillas, creating a taco around the black bean and cheese filling. I like to carefully flip the tacos at this point, so the cheese side is facing down.10 assembled black bean tacos arranged on a baking sheet. 9 of the tacos have been assembled with the tortillas folded, while one remains unfolded revealing the black bean mixture spread on one side of the tortillas with Pepper Jack cheese sprinkled over top. The baking sheet rests atop a creamy white textured surface.
  7. Bake the black bean tacos: Transfer the sheet pan to the oven and bake the tacos 8-10 minutes. Remove from the oven. Working quickly and carefully, use a spatula to flip the tacos. Return to the oven and bake 8-10 minutes longer, until golden and crisp. Remove from the oven and allow to cool 2-3 minutes – the tacos will get even crispier as they cool.Four crispy black bean tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
  8. Serve: Serve the crispy black bean tacos warm, finishing with toppings of choice – cashew crema, guacamole, chopped cilantro, lime juice, salsa, or any other toppings your taco-lovin’ heart desires. Enjoy!Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.

Equipment

Notes

  • Storage and reheating: These crispy black bean tacos are best served fresh out of the oven, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. For crispiest results, reheat for 5-10 minutes in a 250 degree F oven or on the stovetop (quesadilla-style) until warmed through.
  • Corn tortillas: To help ensure your crispy chicken tacos do not crack as they bake, look for corn tortillas that are a little thinner and do not appear dry or crumbly. I’ve had good success using the Mission Corn Tortillas labeled “super soft” – yellow or white corn is fine, use whatever you love!
  • 10-Minute Meal Prep: These black bean tacos come together really quickly once you get to cooking! To make this an even faster weeknight dinner, eliminate all active prep time by prepping a few ingredients in advance:
    • Dice 1 small yellow onion. Store in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
    • Grate 8 ounces cheese. Store in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
    • Prep taco toppings. Prep a batch of cashew crema, a batch of quick pickled red onions, or whatever taco night fixings you love most! (Active prep time varies.)
Four tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the plated tacos including lime wedges, guacamole, and pickled red onions. The plate sits atop a creamy white textured surface.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 10.26.24
    Mel said:

    Made these today and they’re going into the rotation. I added the avocado inside with the beans. Rave reviews and so easy!!

    Reply
    • 10.27.24
      Emma @ Plays Well With Butter said:

      Adding the avocado with the filling sounds delicious, Mel!

      Reply
  2. 10.10.24
    Sarah | Well and Full said:

    I need to try these tacos! Perfect for a healthy weeknight dinner 🙂

    Reply
  3. 9.15.24
    Jackie Riley said:

    My shells split at the fold. Ate more like a tostada. Flavor was really good

    Reply
    • 9.16.24
      Emma @ Plays Well With Butter said:

      Hi Jackie, that can definitely happen with the corn tortillas! Hope they were still delicious! 🙂

      Reply
  4. 9.14.24
    Alan said:

    Looks just like the photo and tastes as good as described!
    Crispy and cheesy. Added Santa Fe chili powder for more smoke flavor. I made tortillas, which cracked in the oven, but they still hold together. Will make again.

    Reply
    • 9.16.24
      Emma @ Plays Well With Butter said:

      So happy to hear you loved these tacos as much as we do, Alan! And we totally agree – even when they crack, they are still DELICIOUS! 🙂

      Reply
  5. 9.11.24
    Mark Medellin said:

    Excellent recipe. Followed it all with a couple of changes: I wanted more protein in this so I added some cubed chicken after the beans were cooking. Everything else was simple to prepare and delicious! This would be fantastic for an appetizer or dish for a party.

    Reply
    • 9.12.24
      Emma @ Plays Well With Butter said:

      Adding chicken sounds delicious!! Thanks so much for the review, Mark! 🙂

      Reply
  6. 7.31.24
    Sandra Gro said:

    These are delicious. Very rich flavors and the crispy tacos are perfect. Going to be making this often!!

    Reply
    • 7.31.24
      Emma @ Plays Well With Butter said:

      These tacos are one of our favorites, too! So glad you enjoyed them, Sandra, and thank you for your review!

      Reply
  7. 7.18.24
    Dana said:

    This looks great! I’m making this tomorrow! Question…is there a way to make the tortillas more pliable without a microwave? I no longer own a microwave because I stopped using microwaves.

    Reply
    • 7.19.24
      Emma @ Plays Well With Butter said:

      Hi Dana, you can steam a stack of tortillas in a 300 degree oven wrapped in some tinfoil, or try simply wrapping them in a warm, damp towel! Hope that helps! And don’t worry – even if your tortillas end up breaking, these tacos are still DELICIOUS!

      Reply
      • 9.3.24
        Frank said:

        How many tacos are a serving?

        Reply
        • 9.4.24
          Emma @ Plays Well With Butter said:

          Hi Frank, it really depends on how much filling you stuff into each tortilla! But this recipe serves 4 🙂

          Reply
  8. 6.10.24
    Kmo said:

    Delicious! But I’m always confused on the amount of veggie broth. The recipe calls for 1 1/2 teaspoon cups. What does that mean?! Is it just supposed to be 1 1/2 teaspoons? Please clarify.

    Reply
    • 6.11.24
      Emma @ Plays Well With Butter said:

      Hi Kmo, We’re glad you enjoyed the tacos!! The recipe calls for 1/2 cup of vegetable stock/broth. Hope that’s helpful!

      Reply
  9. 5.23.24
    SharLee RODGERS said:

    Next time I want to try them without the lime, or only half a lime, they were a little to acidic. Also, a bit too salty, plan to skip the second pinch next time as well. Tasty overall.

    Reply
    • 5.28.24
      Emma @ Plays Well With Butter said:

      We definitely recommend adjusting lime and salt amounts according to your preferences! Glad you enjoyed, SharLee!

      Reply
  10. 4.30.24
    Meghan said:

    These were delicious! So flavorful and crispy. I used 1tsp cayenne instead of chili powder which gave it a nice kick. New go-to recipe for sure!

    Reply
    • 5.1.24
      Emma @ Plays Well With Butter said:

      So glad to hear you loved the tacos, Meghan! They’re a go-to for us, too! 🙂

      Reply
  11. 4.18.24
    Susie said:

    How do you keep the tortillas from cracking. I microwaved them. But they still crack.

    Reply
    • 4.19.24
      Emma @ Plays Well With Butter said:

      Hi Susie, we’ve found that with this recipe, it’s hard to avoid some cracking of the tortillas! Steaming just a couple tortillas at a time can be helpful, as well as using the Mission “super soft” corn tortillas. Hope that’s helpful, and hope the tacos were delicious despite the cracking!

      Reply
      • 4.19.24
        Susie said:

        Thanks so much. I will try that next time. We love these.

        Reply
  12. 4.3.24
    MJ said:

    I really like these! Simple to make but definitely need to have all ingredients ready. My tortillas started to crack on the prepared enchiladas while I was still assembling so next time I will heat 4 tortillas at a time or use a tortilla warmer. I used an ice cream scoop to put mixture on the tortillas and this made 14 quesadillas

    Reply
    • 4.4.24
      Emma @ Plays Well With Butter said:

      Hi MJ, glad to hear you enjoyed these tacos as much as we do, and we definitely agree having ingredients ready is key! No need to worry too much about tortillas cracking, it definitely happens to us sometimes too and the tacos are always still delicious 🙂

      Reply
  13. 4.2.24
    Jessalyn Law said:

    So unbelievably delicious. I used dried beans and cooked them in the instant pot, then added the aromatics and the beans came out so yummy. Thank you!!

    Reply
    • 4.3.24
      Emma @ Plays Well With Butter said:

      Hi Jessalyn, glad to hear that this recipe was easily adapted to the Instant Pot! Thanks for taking the time to leave us a review! 🙂

      Reply
  14. 3.18.24
    Bianca said:

    Drop everything and make this recipe. It is UNREAL. So so delicious. My husband said it’s better than any meat based taco he’s ever had. Thank you for sharing!

    Reply
    • 3.19.24
      Emma @ Plays Well With Butter said:

      That’s the highest compliment for plant-based tacos! So glad you and your husband enjoyed these, Bianca! 🙂

      Reply
  15. 3.5.24
    Anonymous said:

    Reply
  16. 2.27.24
    Stef said:

    Exceeded my expectations. Absolutely delicious. I did these with vegan cheese and worked perfectly. I didn’t put the chipotle pepper because I made a chipotle sauce to dip these in.

    Reply
    • 2.28.24
      Emma @ Plays Well With Butter said:

      So glad to hear that, Stef! And would LOVE to try that chipotle sauce! 🙂

      Reply
  17. 2.15.24
    Franchesca said:

    These are now a staple in our dinner rotations. So delicious!

    Reply
    • 2.15.24
      Emma @ Plays Well With Butter said:

      They’re a staple for us, too!! So glad you enjoy them, Franchesca!

      Reply
  18. 1.31.24
    Alexis said:

    I am a cook so I tweaked mine just a bit but it’s overall a tasty recipe!

    Reply
    • 2.1.24
      Emma @ Plays Well With Butter said:

      So glad you enjoyed it, Alexis! 🙂

      Reply
  19. 1.26.24
    Taylor said:

    I’ve made black bean tacos that were so-so (dry, not that flavourful), but really loved this one. Perfectly spiced and easily adaptable. I added red peppers and used hot sauce in lieu of chipotles. Adding this to my recipe rotation!

    Reply
    • 1.29.24
      Emma @ Plays Well With Butter said:

      So glad to hear you loved these tacos as much as we do, Taylor! Adding red peppers is a great call 🙂

      Reply
  20. 1.8.24
    Stephanie said:

    One of the best things I have ever eaten. Seriously. I’ve been vegan for 34 years and have had a lot of tacos but these are incredible and work well with vegan cheese. (But also tasty without the cheese). The only other things I did differently were to omit the lime just due to personal preference and I added frozen corn to the mix. I will perfect my technique in the future, but even with the filling spilling out and the tortillas not cooperating, they were amazing. Thank you, this recipe will become a staple in our vegan home.

    Reply
    • 1.9.24
      Emma @ Plays Well With Butter said:

      Hi Stephanie, this is one of our staples as well, and we’re so happy to hear that you and your family love it too! Adding frozen corn is an excellent idea, too! 🙂 Thanks so much for the review!

      Reply
  21. 1.7.24
    Chelsea said:

    Hi, if I made extra of the black bean filling, would it freeze well? Trying to have some prepped meals on hand

    Reply
    • 1.8.24
      Emma @ Plays Well With Butter said:

      Hi Chelsea, the bean mixture would freeze well & keep in the freezer for up to 3 months. You could definitely prep the filling beforehand then thaw & assemble the tacos for baking when ready to eat. 🙂

      Reply
  22. 12.5.23
    Cliff Oates said:

    I followed the recipe (with a somewhat heavy hand with the chopped chipotle peppers in adobo sauce) and the filling is delicious. This is a terrific meatless option and I will be making this recipe again. I prefer using Mission Foods taco-size whole wheat tortillas rather than corn tortillas for their fiber content (5 grams per tortilla). 3 minutes per side at 450 degrees is all they needed in the oven to be slightly crisp, yet pliable enough to let me open them up and add shredded romaine, diced tomato, salsa, and sour cream. Yummy!

    Reply
    • 12.10.23
      Emma @ Plays Well With Butter said:

      We definitely approve of being a little heavy-handed with the peppers! 🙂 Glad to hear you enjoyed these tacos as much as we do, Cliff!

      Reply
  23. 10.11.23
    Madi said:

    Omg, I recently fell in love with beans again and found this recipe on YouTube. My whole family gobbled them up and asked me to make them again this week. I cant wait to try some of your other recipes as well. 10/10 would recommend, as its tasty, easy to make and clean up was a breeze too.

    Reply
    • 10.12.23
      Emma @ Plays Well With Butter said:

      Hi Madi, we’re so glad to hear you loved these tacos! This is one of our FAVORITE weeknight recipes! Thanks for stopping by PWWB, we hope you’ll stick around! 🙂

      Reply
  24. 10.1.23
    Kay said:

    Very tasty
    The whole family enjoyed these

    Reply
    • 10.2.23
      Erin @ Plays Well With Butter said:

      We are so glad to hear that, Kay! Thank you so much for taking the time to leave a comment!

      Reply
  25. 9.19.23
    Robyn said:

    My husband and I are trying to incorporate more vegetarian meals into our diet and this one is a winner! We used flour tortillas instead of corn because we already had them in the pantry but we have to try corn tortillas next. The black bean filling is so flavorful and the texture was lovely. This is a recipe that will be on repeat in our house!

    Reply
    • 9.19.23
      Emma @ Plays Well With Butter said:

      We’re so glad to hear that, Robyn! We’re always looking for veggie-based options as well. Thanks so much for leaving a review!

      Reply
  26. 9.12.23
    Natasha said:

    These were really good with great flavor. Very easy to make and husband approved. Definitely adding to the list of good meals for our taco tuesdays.

    How long will the filling by itself keep in the fridge? We had a good bit left over.

    Reply
    • 9.13.23
      Emma @ Plays Well With Butter said:

      Hi Natasha, so glad you and your husband loved the tacos! You can definitely keep the filling in your fridge for a few days 🙂

      Reply
      • 9.17.23
        Andrea said:

        These are not dairy-free as stated. Last time i check cheese is still dairy. I know you can eliminate the cheese but you should not be calling this dairy-free and then list cheese in the ingredients

        Reply
        • 9.18.23
          Emma @ Plays Well With Butter said:

          Hi Andrea, we apologize if this caused any confusion! We include the “easily vegan & dairy-free” note for people who want to adapt a recipe to be dairy-free. To find recipes that are completely dairy-free, you can filter recipes by diet on our All Recipes page. Hope that’s helpful! 🙂

          Reply
        • 9.20.23
          Mitochondria said:

          Spectacular! You really do not miss the meat and I am a meat lover. I use vegan cheese in these and it’s a perfect blend of crunch, flavor and ooze!

          Reply
          • 9.20.23
            Emma @ Plays Well With Butter said:

            So happy to hear you loved them! Thank you for the review!

    • 9.13.23
      Erin @ Plays Well With Butter said:

      Hi Natasha! We’re so glad you loved these tacos as much as we do – the leftovers will keep, stored in an airtight container in the fridge, for up to 3 days!

      Reply
  27. 9.10.23
    Sarah Lanfear said:

    HI! These look delicious! Do you know if they can be made with pinto beans? I cannot tolerate black beans very well.

    Reply
    • 9.11.23
      Emma @ Plays Well With Butter said:

      Hi Sarah, we haven’t made these tacos with pinto beans, but you can definitely swap them out with the black beans! Make sure to let us know how it turns out for you!

      Reply
  28. 8.27.23
    Alicia said:

    Halved the recipe to make 4, added some vegan cheese instead. My god. This is the best thing I’ve ever made with my own two hands (and a recipe). I would eat 10 of these.

    Reply
    • 8.28.23
      Emma @ Plays Well With Butter said:

      Hi Alicia, we’re SO glad the tacos turned out great for you – this is one of our favorite recipes, too! Thanks so much for the kind review!

      Reply
  29. 8.19.23
    TAJI KOMMINENI said:

    I made this recipe with the following alterations:
    1. Flour tortillas (it’s what I prefer)
    2. Crumbled tofu to increase protein
    3. No cheese (to reduce saturated fat)
    4. Broiled in toasted at 450 (careful not to burn)

    Loved the recipe and my alterations. I saw the photo on your recipe and that is what sold me. I will 100% be making these over and over again.

    Reply
    • 8.21.23
      Emma @ Plays Well With Butter said:

      Hi Taji, thanks so much for your review, and your adaptations sound delicious!! So happy to hear you enjoyed the tacos as much as we do 🙂

      Reply
  30. 8.3.23
    Steph said:

    Fantastic flavor! Groceries are expensive these days, so trying to experiment with more vegetarian/bean options to help with costs. We will be making these again for sure!

    Reply
    • 8.4.23
      Emma @ Plays Well With Butter said:

      Thanks, Steph! These tacos are a GREAT budget-friendly dinner!! It’s one of our faves, too 🙂

      Reply