These crispy chipotle black bean tacos are one of those meals that prove you don’t need meat to make tacos seriously satisfying. The filling is made with hearty black beans, sweet bell pepper, red onion, smoky adobo sauce, and warm spices, then tucked into corn tortillas with plenty of melty cheese.
Bake them until the tortillas are crisp and golden, then pile on your favorite toppings. A little creamy Greek yogurt or sour cream, and some avocado take these tacos to the next level.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ¾ cup finely chopped red bell pepper
- ½ cup finely chopped red onion
- 1 tablespoon adobo sauce
- 2 garlic cloves, minced
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (15-oz.) can black beans, drained but not rinsed
- ¼ cup vegetable broth
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- 5 oz. shredded Mexican blend cheese
- 6 corn tortillas
Suggested Toppings
- Greek yogurt or sour cream
- Sliced avocado
- Extra chopped cilantro
Directions
Step 1: Get the Oven Ready
First, preheat your oven to 425°F. While it’s heating up, brush a large rimmed baking sheet with 1 tablespoon of the olive oil. Set the baking sheet aside for now so it’s ready when you assemble the tacos.
Step 2: Cook the Veggies and Spices
Next, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper and red onion, then cook for 5-6 minutes, stirring occasionally, until the vegetables soften. Once they’re tender, add the garlic, adobo sauce, chili powder, and cumin. Stir everything together and cook for another 2 minutes, just until the garlic and spices become fragrant.
Step 3: Make the Black Bean Filling
Now it’s time to turn those veggies into a hearty taco filling. Add the black beans and vegetable broth to the skillet. Using a potato masher or the back of a wooden spoon, gently mash about half of the beans. You want the filling to hold together while still keeping plenty of whole beans for texture, so don’t mash everything into a paste. Let the mixture simmer for 2-3 minutes, stirring occasionally, until it thickens slightly. Then once it’s ready, remove the skillet from the heat and stir in the cilantro, lime juice, and salt.
Step 4: Warm the Tortillas
Meanwhile, you can start working on warming up the corn tortillas. Place them on a plate and cover them with a damp paper towel. Microwave the tortillas for about 30 seconds, just until they’re warm and flexible. This quick step makes a big difference because soft tortillas are much easier to fold without cracking.
Step 5: Fill the Tacos
Once the tortillas are warm, arrange them on the prepared baking sheet. Then, sprinkle a little cheese over one half of each tortilla. Add a spoonful of the black bean mixture on top, followed by another light sprinkle of cheese. Next, carefully fold the empty half of each tortilla over the filling. Gently press down so the taco stays closed. Repeat the process with the remaining tortillas and filling.
Step 6: Bake Until Crispy
Now that your tacos are assembled, place the baking sheet in the preheated oven. Bake for 10-12 minutes, or until the cheese is melted and the tortillas are lightly crisp with golden-brown edges. Keep an eye on them toward the end, since tortillas can go from perfectly crisp to overly browned pretty quickly.
Step 7: Add Your Toppings
Finally, let the tacos rest for about 2 minutes before transferring them to a serving platter. Then, pile on your favorite toppings. Greek yogurt or sour cream, creamy avocado, and fresh cilantro are all delicious options.
These tacos are crispy, cheesy, smoky, and packed with flavor. Serve them alongside a simple salad or some rice, or just eat them straight off the baking sheet. Honestly, we won’t judge!
Click here for more healthy, delicious recipes!
About The Author
