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These crispy black bean tacos are a fast dinner idea perfect for weeknights! They’re toasted until golden and drizzled with spicy ranch: a 20-minute vegetarian dinner that wins over the meat lovers.
The other day it was nearing dinnertime and I needed an idea: fast! So I came up with these crispy black bean tacos. I happened to have everything on hand and didn’t even have to run to the store.
These crispy tacos are a recipe from my latest cookbook, and they are so delicious! All you have to do is warm the beans with some spices, then load them into tortillas and toast them until golden on the outside. If you like, serve them with my Greek yogurt spicy ranch for dipping!
Why You’ll Love This Recipe
If you’re like me, sometimes you like to cook dinner recipes and sometimes you’re flying by the seat of your pants. This recipe fits for those “I need something fast” times! Here’s why I love it:
- You might already have everything on hand. If you’re like me and regularly stock black beans, tortillas, cheese and Greek yogurt, you can make the whole thing.
- It’s so fast. It really doesn’t take much time: especially if you have someone make the sauce while you make the tortillas. (Delegate to a partner, friend or kid.)
- It’s healthy-ish. It’s meatless, built on beans for protein and fiber, with a minimal amount of cheese. The sauce features a combo of Greek yogurt and mayo to keep it a little lighter.
How To Make Crispy Black Bean Tacos
This process is so quick! Here’s all you need to do:
- Stir together the spicy ranch. It only takes a minute or two.
- Warm the beans. Sauté garlic in olive oil for 30 seconds, then add the beans, spices, hot sauce, and salt for about 2 minutes.
- Assemble. Layer cheese, beans, salsa, lettuce, and more cheese on half of each tortilla, then fold it up.
- Toast. Cook 4 tacos at a time in olive oil until golden, 1 to 2 minutes per side.
Pro Tip: If a taco pops open when it first hits the pan, don’t worry about it! Once you flip it, the melted cheese will seal it shut.
What To Serve With Black Bean Tacos
To make it a full meal, if I’m pressed for time I just serve with raw veggies on the side: bell pepper strips and carrot sticks, which you can eat with the ranch. If you have time, you can make one of the following:
- Rice: Try my cilantro lime rice; for a fast dinner, use a pre-cooked packet
- Slaw: Mexican coleslaw is another nice pairing; for a fast dinner, use a bagged salad
- Salads: My Elote salad or Mexican chopped salad are great
- Guacamole: Or go with simple guacamole and use it for dipping
- More ideas: My roundup of the best sides to go with tacos
Storage And Make-Ahead Tips
These crispy black bean tacos are best right away, but the leftovers also store pretty well! You can store them refrigerated for up to 3 days, then reheat in a dry skillet or in an air fryer to bring back the crispy exterior.
To get ahead, make the bean filling and mix the spicy ranch a few days in advance and refrigerate separately. Assemble the tacos and cook them once you’re ready to eat.
Dietary Notes
This crispy black bean tacos recipe is vegetarian and gluten-free with corn tortillas. You can make it vegan using purchased plant-based shredded cheese.
Crispy Black Bean Tacos (So Fast!)
These crispy black bean tacos are a weeknight dinner that comes together in 20 minutes! Spiced black beans, melty cheese, and veggies are folded into tortillas and toasted in a skillet until golden. Dip them into my creamy spicy ranch!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Gluten Free, Mediterranean Diet, Vegetarian
Ingredients
For the tacos
- 3 tablespoons olive oil, divided
- 15-ounce can black beans, drained (or 1 ½ cups cooked black beans)
- 1 garlic clove, minced
- 1 teaspoon each cumin and smoked paprika
- ½ teaspoon hot sauce (optional; I like Cholula)
- ½ teaspoon kosher salt
- 1 ½ cups shredded Mexican blend or cheddar cheese
- 1 cup mild salsa (or finely chopped cherry tomatoes)
- 1 cup iceberg or romaine lettuce, shredded
- 8 flour or corn tortillas (corn for gluten-free)
- Chopped fresh cilantro, for garnish
For the spicy ranch (optional)
- ½ cup Greek yogurt or sour cream
- ⅓ cup mayonnaise
- 1 teaspoon apple cider vinegar
- ½ teaspoon each garlic powder, onion powder, and dried dill
- ¼ teaspoon kosher salt
- 1 ½ tablespoons hot sauce (I like Cholula; omit if you’re cooking for kids)
Instructions
- Make the spicy ranch: In a medium bowl, mix together the Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, dill, kosher salt, and hot sauce.
- Cook the beans: In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and cook for 30 seconds, stirring often, until fragrant. Add the drained beans, cumin, smoked paprika, hot sauce, and kosher salt. Cook for about 2 minutes, until warmed through.
- Assemble the tacos: Place all 8 tortillas on a counter. On the bottom half of each tortilla, layer 2 tablespoons shredded cheese, 3 tablespoons of the bean mixture, 1 tablespoon salsa or 2 tablespoons chopped tomatoes, a handful of shredded lettuce, and another 1 tablespoon shredded cheese. Fold each tortilla over into a half circle.
- Toast the tacos: In a large skillet, heat 1 tablespoon of the olive oil over medium heat, then add 4 tacos. Don’t worry if the tortillas flip open at first; they’ll stay together once flipped. Cook for 1 to 2 minutes per side, until toasted and light golden brown. Repeat with the remaining olive oil and tacos.
- Serve: Drizzle the tacos with the spicy ranch or serve it on the side as a dipping sauce, and sprinkle with chopped cilantro if desired.
