Orchids + Sweet Tea
Vegan Baked Black Bean Tacos
These easy, baked bean tacos are a treat for Taco Tuesday or any weeknight and come filled with bold, delicious flavors.
March 17, 2024
You can make a delicious dinner for a group in no time with this simple, slightly spicy bean filling and your favorite taco toppings, stuffed into these baked tacos. This easy weeknight recipe from the Orchids + Sweet Tea blog will quickly become a household staple.
What you need:
For tacos:
4 corn flour tortillas, warmed
2 cups vegan mozzarella cheese shreds
½ red onion, chopped
1 (15-ounce) can organic black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
For the chipotle sauce:
1 cup vegan mayonnaise
2 garlic cloves, minced
3 chipotle peppers
3 tablespoons unsweetened almond milk
2 tablespoons Adobo sauce
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried parsley
½ teaspoon cilantro, fresh or dried
½ teaspoon red pepper flakes
For topping:
Sliced avocados
Guacamole
Tomato salsa
2 cups roasted herb tomatoes
Orchids + Sweet Tea
What you do:
- For the tacos, in a medium skillet over medium-high heat, add olive oil. Once warm, add black beans, salt, pepper, garlic powder, onion powder, oregano, smoked paprika, parsley, and cumin mixing together, stirring occasionally, about 5 minutes. Remove from heat and let cool slightly.
- For the chipotle sauce, into a high-powered blender, add all ingredients and blend until sauce becomes creamy. Pour into tightly sealed container and refrigerate until ready to use.
- Preheat oven to 400 degrees and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven.
- Keep oven at 400 degrees and prepare a baking sheet by lining with parchment paper. To assemble tacos, add 2 spoonfuls of cooked black beans atop one side of warm tortilla followed by one spoonful chopped onions and vegan cheese shreds. Fold one side atop other (overlapping) into a half moon shape. Press down slightly and add to prepared baking sheet. Repeat with remaining ingredients, spreading out a bit, about 1 inch apart.
Gently place another baking sheet atop tacos to ensure they remain flat while baking. - Bake 15-20 minutes or until tortillas become crispy and cheese shreds have melted. To serve, cut each taco in half and placed unto a serving platter, lining up next to each other. Spoon on sliced avocado, guacamole, salsa, roasted tomatoes, and drizzle with chipotle sauce. Serve warm.
For more recipes like this, check out:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
