Crispy Black Bean Tacos (EASY + QUICK + Vegetarian) Recipe

I’m sharing my ultra crispy Black Bean Tacos — totally vegan, cheap and filling, ready in 20 minutes and a fresh entry in my Black Bean Mexican Recipes that’s gluten free and oil free friendly.

Jump to Recipe

I love these Crispy Black Bean Tacos because they somehow hit like a late night craving that’s actually good for you. The crunch on the outside with creamy black beans inside and a punch of lime juice makes every bite pop, even if you toss them together last minute.

I’m always surprised how satisfying and cheap they are, and yeah they’re totally Vegan Friendly Recipes so no guilt. They feel special without being fussy, perfect for feeding a crowd or keeping for lunch.

Trust me, once you try them you’ll wonder why you ever paid extra for takeout.

Ingredients

Print Recipe (No Advertisments)

Starchy and filling, high in fiber and protein, give the taco a hearty earthy base
Sharp slightly sweet bite that adds crunch and brightens heavier bean flavors
Fresh citrusy herb that lifts the whole taco, use more if you like it
Acidic zing that cuts richness and makes everything pop, dont skip it
Adds crunchy crust helps bind the bean mix, use gluten free when needed
Creamy mild fat that cools spice and adds silky texture and richness
Bright crisp crunch with low calories, balances beans and gives freshness

Ingredient Quantities

2 15 ounce cans black beans, drained and rinsed

1 small red onion, finely chopped (about 3 quarters cup)

2 cloves garlic, minced

1 third cup finely chopped fresh cilantro

2 tablespoons lime juice (about 1 lime)

1 teaspoon ground cumin

1 teaspoon chili powder

1 half teaspoon smoked paprika

1 half teaspoon kosher salt

1 quarter teaspoon black pepper

1 half cup panko breadcrumbs or fine cornmeal (use gluten free panko or cornmeal to keep it gluten free)

8 small corn tortillas, warmed

1 ripe avocado, sliced

1 cup shredded cabbage or lettuce

Salsa or hot sauce to taste

Cooking oil spray or 1 tablespoon neutral oil optional for pan frying or crisping

How to Make this

Print Recipe (No Advertisments)

1. Preheat and prep: if baking set oven to 425 F and line a baking sheet with parchment, if air frying preheat to 375 F, or heat a nonstick skillet over medium-high if pan frying; warm the 8 corn tortillas now by wrapping them in a damp towel and microwaving 30-45 seconds or warming briefly in a dry skillet.

2. Make the bean mix: drain and rinse both cans of black beans, then place in a bowl and mash with a fork or potato masher until mostly mashed but with some whole beans left for texture.

3. Add flavor and binder: stir in the finely chopped small red onion, minced garlic, chopped cilantro, 2 tbsp lime juice, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 cup panko breadcrumbs or fine cornmeal (use gluten free panko or cornmeal if you need GF). Mix until combined. Taste and add more salt or lime if needed.

4. Fix the texture: if the mixture is too wet add a little more panko or cornmeal, if too dry add a splash of water or lime; the mix should hold together when pressed but not be soggy. Pro tip: chill the mixture 5-10 minutes so it firms up and is easier to shape.

5. Shape the patties: divide into 8 equal portions and press each into a thin patty or oval roughly the size of your tortillas, press them flat for max crispiness and to fit inside the tortillas.

6. Cook – choose a method:
– Pan fry: add 1 tablespoon neutral oil or use cooking oil spray in the skillet and cook patties 3-4 minutes per side until browned and crisp.
– Air fry: spray patties lightly and air fry at 375 F for 8-10 minutes, flip halfway, until golden and crispy.
– Bake: place on the prepared sheet, spray lightly, bake 12-15 minutes at 425 F flipping once, or broil 1-2 minutes at the end to get extra crunch. Use spray for oil-free option.

7. Crisp tortillas (optional): if you like them a bit toasty, warm tortillas one at a time in a hot skillet 20-30 seconds per side until pliable with tiny char spots, or place stacked in the oven for a few minutes.

8. Assemble tacos: layer shredded cabbage or lettuce on the warmed tortillas, add a crispy black bean patty, top with sliced ripe avocado, extra cilantro if you want, and finish with salsa or hot sauce to taste and a squeeze of lime.

9. Quick fixes and tips: if your patties fall apart while cooking add a tablespoon more panko/cornmeal or press them thinner; taste and adjust seasoning by testing one patty before cooking the rest; to keep them oil free use the air fryer or bake and really press them thin so they crisp without oil.

10. Serve and store: serve hot with extra lime wedges and salsa, refrigerate leftovers in an airtight container for 3-4 days and re-crisp in the oven or air fryer before eating.

Equipment Needed

1. Large mixing bowl
2. Fork or potato masher
3. Chef’s knife and cutting board
4. Measuring spoons plus 1/4 and 1/2 cup measuring cups
5. Nonstick skillet or air fryer or rimmed baking sheet (parchment for baking)
6. Spatula or tongs for flipping
7. Can opener for the beans
8. Microwave-safe plate and a damp kitchen towel for warming tortillas
9. Cooking oil spray or small neutral oil for pan frying

FAQ

Q: Can I make the black bean patties ahead and store them? A: Yes. You can mix and form the patties and keep them in the fridge for up to 24 hours or freeze raw patties for about one month. Cooked patties will stay good in the fridge for three to four days. Reheat in the oven or air fryer to get them crispy again, the microwave will make them soggy so avoid it if you want crunch.

Q: My mixture is too wet and wont hold together. How do I fix it? A: Stir in a little more panko or fine cornmeal, one tablespoon at a time, until it binds. Mash the beans a bit more too, and letting the mixture chill for ten minutes helps it firm up so they hold shape when frying or baking.

Q: How do I keep the tacos crispy when I assemble them? A: Crisp the patties well first, warm the tortillas but dont soak them, and assemble right before serving. Use shredded cabbage instead of watery lettuce, add avocado last, and if you reheat leftovers use the oven or air fryer to re-crisp.

Q: Can I use dried beans instead of canned? A: Yes. Cook dried beans until very tender, then measure about two and a half cups cooked beans to replace two 15 ounce cans. Dont salt them while they are still tough, salt after theyre cooked. Drain and cool before mashing into the mix.

Q: Is this recipe gluten free? A: It can be. Use gluten free panko or swap in fine cornmeal as noted, and double check that your tortillas and any store bought salsa or seasonings are labeled gluten free.

Q: How can I change the spice level? A: Easy. Cut back on the chili powder to make it milder or add more to crank it up. Toss in diced jalapeno or a pinch of cayenne for extra heat, or serve with a hot sauce so people can add heat to their own tacos.

Crispy Black Bean Tacos (EASY + QUICK + Vegetarian) Recipe Substitutions and Variations

Black beans: pinto beans (same soft texture and flavor), mashed chickpeas (nuttier, holds together well), or cooked brown lentils (firmer, great if you want less mush).
Panko breadcrumbs or cornmeal: crushed tortilla chips or cornflakes for extra crunch, quick oats pulsed in a blender to bind, or almond flour for a low carb gluten free option.
Corn tortillas: small flour tortillas if you prefer softer tacos, large lettuce leaves like romaine or butter for a lighter, grain free wrap, or crispy tostada shells for a crunchier bite.
Avocado: sliced ripe mango for sweet creaminess, a spoonful of hummus or white bean purée for creamy body and protein, or crumbled queso fresco or feta if you want salty tang instead.

Pro Tips

1) Chill the mixed bean mash for 5 to 10 minutes before shaping. It firms up so the patties hold together better and you wont need as much extra panko or cornmeal later.

2) Press the patties thin and even so they crisp up fast and fit inside the tortillas. Thinner patties also mean less chance of falling apart, and you get more crunchy surface without frying tons of oil.

3) Cook one test patty first, taste it, then adjust salt, lime or spices. Small tweaks after the test will save you from bland tacos or over seasoned ones.

4) For less oil use the air fryer or bake, but spray very lightly or brush a tiny bit of oil on the outsides to get that golden crust. If reheating leftovers, re-crisp them in the oven or air fryer instead of the microwave so they stay crunchy.

Crispy Black Bean Tacos (EASY + QUICK + Vegetarian) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my ultra crispy Black Bean Tacos — totally vegan, cheap and filling, ready in 20 minutes and a fresh entry in my Black Bean Mexican Recipes that’s gluten free and oil free friendly.

Servings

servings

Calories

197

kcal

Equipment: 1. Large mixing bowl
2. Fork or potato masher
3. Chef’s knife and cutting board
4. Measuring spoons plus 1/4 and 1/2 cup measuring cups
5. Nonstick skillet or air fryer or rimmed baking sheet (parchment for baking)
6. Spatula or tongs for flipping
7. Can opener for the beans
8. Microwave-safe plate and a damp kitchen towel for warming tortillas
9. Cooking oil spray or small neutral oil for pan frying

Ingredients

2 15 ounce cans black beans, drained and rinsed
1 small red onion, finely chopped (about 3 quarters cup)
2 cloves garlic, minced
1 third cup finely chopped fresh cilantro
2 tablespoons lime juice (about 1 lime)
1 teaspoon ground cumin
1 teaspoon chili powder
1 half teaspoon smoked paprika
1 half teaspoon kosher salt
1 quarter teaspoon black pepper
1 half cup panko breadcrumbs or fine cornmeal (use gluten free panko or cornmeal to keep it gluten free)
8 small corn tortillas, warmed
1 ripe avocado, sliced
1 cup shredded cabbage or lettuce
Salsa or hot sauce to taste
Cooking oil spray or 1 tablespoon neutral oil optional for pan frying or crisping

Directions

Preheat and prep: if baking set oven to 425 F and line a baking sheet with parchment, if air frying preheat to 375 F, or heat a nonstick skillet over medium-high if pan frying; warm the 8 corn tortillas now by wrapping them in a damp towel and microwaving 30-45 seconds or warming briefly in a dry skillet.
Make the bean mix: drain and rinse both cans of black beans, then place in a bowl and mash with a fork or potato masher until mostly mashed but with some whole beans left for texture.
Add flavor and binder: stir in the finely chopped small red onion, minced garlic, chopped cilantro, 2 tbsp lime juice, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 cup panko breadcrumbs or fine cornmeal (use gluten free panko or cornmeal if you need GF). Mix until combined. Taste and add more salt or lime if needed.
Fix the texture: if the mixture is too wet add a little more panko or cornmeal, if too dry add a splash of water or lime; the mix should hold together when pressed but not be soggy. Pro tip: chill the mixture 5-10 minutes so it firms up and is easier to shape.
Shape the patties: divide into 8 equal portions and press each into a thin patty or oval roughly the size of your tortillas, press them flat for max crispiness and to fit inside the tortillas.
Cook – choose a method:
– Pan fry: add 1 tablespoon neutral oil or use cooking oil spray in the skillet and cook patties 3-4 minutes per side until browned and crisp.
– Air fry: spray patties lightly and air fry at 375 F for 8-10 minutes, flip halfway, until golden and crispy.
– Bake: place on the prepared sheet, spray lightly, bake 12-15 minutes at 425 F flipping once, or broil 1-2 minutes at the end to get extra crunch. Use spray for oil-free option.
Crisp tortillas (optional): if you like them a bit toasty, warm tortillas one at a time in a hot skillet 20-30 seconds per side until pliable with tiny char spots, or place stacked in the oven for a few minutes.
Assemble tacos: layer shredded cabbage or lettuce on the warmed tortillas, add a crispy black bean patty, top with sliced ripe avocado, extra cilantro if you want, and finish with salsa or hot sauce to taste and a squeeze of lime.
Quick fixes and tips: if your patties fall apart while cooking add a tablespoon more panko/cornmeal or press them thinner; taste and adjust seasoning by testing one patty before cooking the rest; to keep them oil free use the air fryer or bake and really press them thin so they crisp without oil.
Serve and store: serve hot with extra lime wedges and salsa, refrigerate leftovers in an airtight container for 3-4 days and re-crisp in the oven or air fryer before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.