Baked Vegan Black Bean Tacos

5 from 8 votes

These easy Baked Vegan Black Bean Tacos are a treat for taco Tuesday or any weeknight that comes filled with bold, delicious flavors!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Keyword: avocado, beans, black beans, chipotle, classic, easy, homemade, plant-based, recipe, tacos, vegan, veggies, weeknight meals

Servings: servings

Calories: 86kcal

Author: Shanika

4 homemade organic corn flour tortillas, warmed (You can also use either corn or flour, depending on your preference)
2 cups dairy-free mozzarella cheese shreds (I love Violife)
½ red onion, chopped (You can also use white or yellow onions)
1 (15 oz.) can organic black beans, drained + rinsed
1 tablespoon Extra virgin olive oil
1 teaspoon sea 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

In a medium skillet over medium-high heat, add olive oil. Once heated, add the black beans, salt, black pepper, garlic powder, onion powder, oregano, smoked paprika, parsley, and cumin mixing together, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.

To lightly toast taco tortillas, preheat oven on 400 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven.

Keep the oven preheated at 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Have another baking sheet handy to place on top of your tacos.
To assemble tacos, add 1-2 spoonfuls of cooked black beans atop one side of your warm tortilla followed by: spoonfuls of chopped onions and dairy-free cheese shreds. Then fold one side atop the other (overlapping) so that it looks like a half moon shape. Press down slightly and add to prepared baking sheet with parchment. Repeat until desired amount of tacos are made --- spreading them out a bit, about 1-inches apart.
Once all tacos are made, gently place the other baking sheet atop the tacos to ensure that they remain flat while baking.
Bake for 15-20 minutes or until the tortillas become crispy and the cheese shreds have melted.
To serve, cut each taco in half and placed unto a serving platter or cheese board, lining them up next to each other (slightly overlapping). Spoon on your fave toppings like sliced avocado, guacamole, roasted tomatoes, etc. if desired.
Bon Appetit!

STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
DRY BLACK BEANS: When using dried beans, be sure to soak about 5-6 cups of black beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until black beans are tender.
OIL: Instead of extra virgin olive oil, you can also use grapeseed oil or vegetable oil, if preferred.