Go Back
–+ servings
A metal sheet pan with crispy bean and cheese tacos. There is a metallic bowl with a bright green, creamy, avocado sauce and a wooden bowl with pink pickled onions. There is a green linen draped to the side. Some of the tacos are topped with a dollop of green sauce and a couple slices of pink pickled onions.
Print Recipe
4.77 — Votes 17 votes

Crispy Black Bean Tacos with Avocado Cream Sauce Recipe

These black bean tacos are just cheesy enough, seasoned with so much flavor, and so easy to make thanks to the oven.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Tex Mex
Servings: 12 Tacos
Author: Cassy Joy Garcia

Ingredients

For the Tacos

  • 1 15.5-ounce can black beans rinsed
  • 1 lime juiced
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1½ cups Mexican-blend shredded cheese
  • 12 white corn tortillas
  • Olive oil for brushing on tortillas (about ½ teaspoon per tortilla)

For the Sauce

  • 1 avocado
  • 1 cup cilantro
  • 1 lime juiced
  • ½ cup coconut milk
  • 1 teaspoon sea salt

Optional Garnish

Instructions

  • Preheat the oven to 425°F.
  • In a medium bowl, mix together the beans, spices, and lime juice.
  • Wrap the tortillas in a towel and microwave on high for 60 seconds.
  • Spray or brush 1 side of the tortillas with olive oil, then flip them over and place them on top of a sheet pan. If your sheet pan is not large enough to hold all of the tortillas, you can work in batches.
  • Sprinkle 1 tablespoon of cheese on half of the tortilla. Top the cheese with 2 tablespoons of the bean mixture. Then, finish with another tablespoon of cheese. Fold the tortillas in half. Repeat for each of the tortillas.
  • Bake for 20 minutes.
  • While the tacos bake, make the avocado cream sauce by adding all of the ingredients to a blender or food processor and blend until smooth.
  • Serve alongside the avocado cream sauce and garnish with cilantro and quick pickled onions.

Notes

Recipe Tips and Tricks
  • Use white corn tortillas - we found that these are more pliable than yellow corn tortillas and do not break when baking.
  • Heat the tortillas - don't skip this step! Heating the tortillas in the microwave before assembling the tacos makes them more pliable and less prone to cracking.

Nutrition

Calories: 150kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 426mg | Potassium: 211mg | Fiber: 4g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 1mg