Easy Crispy Bean Tacos
I’m always down for a crispy taco moment, and this one checks every box—especially when I’m not in the mood to drag out twenty different ingredients. These oven-baked black bean tacos come out crispy on the outside, gooey and flavorful inside, and somehow work just as well for lunch, dinner, or even a midnight snack.
I usually throw them together when I’m craving something cozy that still feels healthy-ish. They’ve got plenty of fiber and plant-based protein, and you can prep everything ahead of time. And I’ll be real—once I have one, I almost always go back for another before I’ve even finished the first.
What makes these so good is how simple they are without tasting plain. That spoonful of harissa brings just the right amount of heat, and the tomato paste helps the filling stay thick and rich while it bakes. It’s one of those no-fail dinner recipes that just works every single time.
A few tips to get them just right
- Warm your tortillas slightly before filling so they don’t crack when you fold them. You can do this in a dry pan or microwave for 20–30 seconds.
- Don’t skip dipping the tortillas lightly in the bean mixture—it helps them crisp up in the oven and gives that outer layer more flavor.
- Press the tacos down slightly before baking so they hold their shape and get nice and toasty on both sides.
- Flip halfway through baking for an even crisp. You want that golden color on both sides.
- These work great with any canned beans, but I usually go with black beans because the texture is just right.
Ingredients
- 1 onion, finely chopped
- 1 tbsp butter (14g)
- A handful of chives, chopped
- 1 tbsp harissa paste (15g)
- 1 can (400g / 14 oz) of black beans or red kidney beans, drained
- 3 tbsp tomato concentrate (45g)
- Juice of 1 lemon or lime
- Small corn tortillas (8–10 pieces)
- Shredded cheese (about 1–1.5 cups / 100–150g)
Alternative ingredients
You can use red kidney beans instead of black beans—they mash just as well and have a slightly different flavor.
If you don’t have harissa paste, you can sub in chipotle paste or even a bit of smoked paprika and chili flakes.
Butter can be swapped with olive oil if you want a dairy-free version.
For a dairy-free taco, just skip the cheese or use a vegan cheese that melts well.
Step 1: Sauté the onions
In a pan, melt the butter over medium heat. Add the chopped onion and cook until golden brown and slightly caramelized. This usually takes about 7–10 minutes.
Step 2: Build the bean filling
Add the tomato concentrate and harissa paste to the pan. Stir everything together for about 1–2 minutes so the flavors start to come together.
Step 3: Add and mash the beans
Pour in your drained can of beans. Stir, then mash them up with the back of a spoon or a potato masher. Add a squeeze of lime or lemon juice and keep mixing until the filling is thick but still a little chunky. Turn off the heat and stir in the chopped chives.
Step 4: Prep the tortillas
Warm up your tortillas for a few seconds in a dry pan or microwave so they’re flexible. Take each one and lightly dip one side into the bean mix to coat it with a bit of flavor and moisture.
Step 5: Fill and fold
Place some of the bean mixture on the non-dipped side of the tortilla. Add a layer of shredded cheese. Fold it over and press down lightly to help it stay closed.
Step 6: Bake until crispy
Preheat your oven to 190°C (375°F). Arrange the tacos in a baking dish or sheet pan. Bake for 15 minutes on one side, then flip and bake for another 15 minutes. They should be golden and crisp on both sides.
How to conserve the recipe
These tacos actually store pretty well. Once baked, you can keep them in the fridge for up to 3 days. To reheat, I recommend popping them back in the oven or an air fryer at 180°C (350°F) for about 8–10 minutes.
That brings the crispiness right back. You can freeze them too—just wrap them individually in foil or parchment and place them in a freezer bag. When ready to eat, bake directly from frozen at 190°C (375°F) for about 25 minutes, flipping halfway.
Different ways to serve the dish
These are so versatile. You can serve them as a main dish with a side of guacamole, salsa, or sour cream. They also work great as party snacks if you cut them in half and serve with dipping sauces. I’ve packed them for road trips too—they’re easy to grab and eat on the go. Want to serve them as an appetizer?
Make mini versions with smaller tortillas or cut large ones into quarters before folding. They’re great for lunchboxes as well, especially if you have access to a toaster oven or microwave. Just reheat and you’re set. You can even make a taco bar out of them and let everyone pick their toppings before folding and baking.
