Crispy Black Bean and Cheese Tacos

These Crispy Black Bean and Cheese Tacos are easy to make, super affordable and delicious! The filling is made from black beans, lentils and hidden veggies for a plant-based protein and fiber boost, while gooey cheese brings it all together. They’re oven-baked to crispy perfection, then served alongside a homemade cilantro lime crema. These will quickly become your new favorite tacos!

Heyyyy crispy tacos…long time no see! If you’re new here, I posted these Crispy Beef Tacos with Hidden Veggies back in July and they were a huge hit. Tbh, they permanently altered my brain chemistry. Crispy on the outside, super flavorful and cheesy on the inside….heaven. And now, over 6 months later, we have a vegetarian version!

These Crispy Black Bean and Cheese Tacos are just as satisfying and delicious as the meat version, but they’re even cheaper to make and pack in tons of fiber! The filling is made from black beans, lentils andddd some hidden cauliflower rice (which is optional, of course). Then this filling is stuffed between corn tortillas, along with some Mexican-blend cheese and oven-baked until perfectly crispy. I love serving them alongside some cilantro lime crema…it’s really the cherry on top!

If you also treat Taco Tuesday as a full holiday at your house, I hope these crispy black bean tacos get a spot at your dinner table! This recipe yields 12 tacos which is anywhere from 4-6 servings, depending how hungry you are, so it’s great for big families or for when you’re hosting! Oh, and they cost less than $10 total, so they truly check all the boxes. Enjoy!

Why You’ll Love these Crispy Black Bean Tacos

• They are oven-baked, not fried, until perfectly golden and crispy!
• These tacos are vegetarian and gluten free.
• Each taco is packed with 13g of plant-based protein and 8g of fiber!
• This is the perfect budget-friendly meal that comes together for less than $10 total.
• They’re easy to make, and great for feeding a crowd.
• These tacos are full of hidden veggies!

What You Need to Make these Crispy Bean and Cheese Tacos

For the Crispy Black Bean and Cheese Tacos:

• Olive Oil: Just a bit to sauté the onion and cauliflower rice in. Feel free to substitute avocado oil, or whatever you have on hand.
• Cauliflower Rice: This is an optional ingredient but I love any excuse to sneak some extra veggies in!
• Yellow Onion: 1/2 large yellow onion, finely diced.
• Garlic: Fresh garlic (3 cloves or just measure with your heart).
• Chili Powder, Cumin, Smoked Paprika, Kosher Salt & Black Pepper: These Mexican-inspired seasonings add so much flavor to the tacos! If you want them spicier, add in a bit of cayenne.
• Black Beans: At just $0.89 per can, black beans are such an affordable way to boost the protein and fiber of these tacos.
• Lentils: For added convenience, I like to use pre-cooked and canned lentils from Goya. These are another great plant-based source of protein and fiber!
• Vegetable Broth: A small amount of vegetable broth or water helps bring it all together.
• Lime Juice & Zest: Fresh lime juice and zest is a key ingredient here to add some tangy flavor that compliments the smoky spices super well.
• Corn Tortillas: Corn tortillas are my personal favorite for their flavor, texture, and because they’re naturally gluten free. However, you can certainly substitute small flour tortillas if you prefer.
• Mexican-Blend Cheese: Layering some shredded cheese with the black bean and lentil mixture helps these tacos stay closed while they’re baking in the oven. Feel free to sub a dairy-free cheese if needed.

For the Cilantro Lime Crema:

• Sour Cream: A crema of course needs sour cream! However, you can substitute full-fat plain greek yogurt or skyr if you prefer.
• Cilantro: 1/2 packed cup of fresh cilantro leaves – it’s okay if you get some of the stems in there.
• Garlic: 1 clove, peeled (no need to mince it…since it’s going in the food processor anyways!)
• Lime: The perfect pairing with the cilantro!
• Kosher Salt: Season to taste.

How To Make these Crispy Black Bean and Cheese Tacos:

Sauté the Onion & Cauliflower Rice:

First, preheat your oven to 425F and line an extra large baking sheet (DIMENSIONS) or 2 normal-sized baking sheets with parchment paper. Set aside. Then, bring a large pan to medium heat. Once hot, add oil. Then, add onion and cauliflower rice. Season with kosher salt. Sauté, stirring occasionally, for about 4-5 minutes. Add in garlic and remaining spices and let cook for 1 more minute.

Add in Beans & Lentils, Smash Them:

Next, add in black beans, lentils, broth or water, and lime juice + zest. Stir to combine. Taste and adjust the amount of salt and cayenne to your preference. Then, allow it to cook for 3 more minutes, stirring occasionally. Start smushing the beans and lentils with the back of your spatula or a potato masher. They don’t have to all be mashed. Remove the pan from the heat and set aside.

Warm up the Corn Tortillas:

Add corn tortillas to your baking sheet(s) and spray each side lightly with cooking oil. Then, transfer to the preheated oven to cook for 3 minutes. Warming them up will help make them more pliable and prevent breakage.

Assemble Tacos with Cheese & Bean Mixture:

Add a thin layer of cheese to one half of each tortilla. Then, layer on a large spoonful of the black bean and lentil mixture – you may have some extra, depending how heavily you fill them. Finally, add another thin layer of cheese on top. Fold the tortillas in half and press down firmly on the tortilla so that it stays closed.

Oven Bake the Tacos until Crispy:

Next, transfer baking sheet(s) to the oven for 12 minutes, then gently flip the tacos and cook for another 12 minutes, or until crispy.

Prepare Cilantro Lime Crema, Serve & Enjoy:

While the tacos are baking, add all of the cilantro lime crema ingredients to a small food processor or blender and blend until smooth. Allow the tacos to cool for several minutes before dipping in the cilantro lime crema. Enjoy!

I Don’t Like Corn Tortillas, Can I Use a Different Kind?

I personally have only tested these crispy black bean and cheese tacos with corn tortillas, however it should work with regular flour tortillas and maybe even almond flour tortillas. Just make sure that you’re purchasing small taco-sized tortillas (NOT burrito-sized). If you’re using flour tortillas, you may be able to skip the warming step, but I’d definitely recommend warming them up if you’re using almond flour tortillas since they’re more fragile.

How Do I Prevent My Tortillas from Breaking?

The key to preventing your tacos from breaking when you fold them in half is to warm them up for a bit first! My preferred method for doing this is spreading them out onto a parchment-lined baking sheet, spraying each side with a bit of oil, and then warming them up in the oven for about 3 minutes. Be sure to work quickly so that the tortillas don’t cool down. If you’re working slowly and you notice they’re cooling down, either return them to the oven, or wrap them in a damp paper towel and microwave for 15-30 seconds.

Additionally, each brand of corn tortilla performs a bit differently. For this recipe I used the Goya brand which is pretty pliable. However, in the past I’ve used a local artisan brand that were a bit more rigid and prone to breaking.

Can I Make these Crispy Black Bean Tacos Dairy Free/Vegan?

Absolutely! These crispy black bean and cheese tacos are gluten free and vegetarian as is, and they can easily be made dairy free/vegan. You will simply swap out the shredded Mexican-blend cheese for your favorite dairy-free alternative. I know that Trader Joe’s sells one! However, it may not melt as well.

As for the cilantro lime crema, you can make it vegan by substituting either a dairy free sour cream or thick, greek-style yogurt (such as Siggi’s plant-based). Lastly, either omit the mayonnaise or substitute with a vegan alternative.

What Should I Serve with these Crispy Black Bean and Cheese Tacos?

Since these crispy black bean tacos already have plant-based protein, fiber, sneaky veggies, and carbs in them, they are pretty much a full meal on their own! I love dipping them in some cilantro lime crema, but they’re also delicious with salsa or guacamole.

Cost Breakdown for this Budget-Friendly Meal:

These Crispy Black Bean and Cheese Tacos are the ninth recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.

TOTAL PRICE = $9.74 (or $0.81/taco)

How Should I Store Leftover Crispy Black Bean and Cheese Tacos?

These crispy black bean and cheese tacos are best enjoyed fresh, but can be stored in an airtight container in the fridge for 4-5 days. When ready to re-heat, I would recommend using the air fryer or oven to make sure they stay crispy. I would also recommend storing the cilantro lime crema in a separate container or jar.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Taco Recipes?

• Elote Chicken Tacos
• Air Fryer Bang Bang Shrimp Tacos
• Crispy Beef Tacos with Hidden Veggies
• Pulled Buffalo Chicken Tacos
• Air Fryer Shrimp Tacos with Cilantro Lime Slaw

5 from 9 votes

Crispy Black Bean and Cheese Tacos

These Crispy Black Bean and Cheese Tacos are easy to make, super affordable and delicious! The filling is made from black beans, lentils and hidden veggies for a plant-based protein and fiber boost, while gooey cheese brings it all together. They're oven-baked to crispy perfection, then served alongside a homemade cilantro lime crema. These will quickly become your new favorite tacos!

Servings 12 tacos

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Equipment

• cutting board
• knife
• large pan
• spatula
• extra large baking sheet or 2 normal baking sheets
• parchment paper
• small food processor or blender

Ingredients

For the Crispy Black Bean and Cheese Tacos:

• 1 tbsp olive oil or avocado oil
• ½ large yellow onion finely diced
• 8 oz frozen cauliflower rice (optional)
• 3 garlic cloves minced
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• cayenne optional, to taste
• kosher salt to taste
• 1 can black beans drained & rinsed (15oz)
• 1 can fully cooked lentils drained & rinsed (15oz)*
• ½ cup vegetable broth or water
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 12 corn tortillas
• cooking spray
• 8 oz shredded Mexican-blend cheese

For the Cilantro Lime Crema:

• ½ cup sour cream or full-fat plain greek yogurt
• 1 tbsp mayonnaise
• ½ packed cup cilantro leaves
• 1 garlic clove peeled
• 1 tbsp fresh lime juice
• kosher salt to taste

Instructions

• Preheat your oven to 425F and line an extra large baking sheet (DIMENSIONS) or 2 normal-sized baking sheets with parchment paper. Set aside.
• Bring a large pan to medium heat. Once hot, add oil. Then, add onion and cauliflower rice. Season with kosher salt. Sauté, stirring occasionally, for about 4-5 minutes. Add in garlic and remaining spices and let cook for 1 more minute.
  1 tbsp olive oil, ½ large yellow onion, 8 oz frozen cauliflower rice, 3 garlic cloves, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, cayenne, kosher salt
• Next, add in black beans, lentils, broth or water, and lime juice + zest. Stir to combine. Taste and adjust the amount of salt and cayenne to your preference. Then, allow it to cook for 3 more minutes, stirring occasionally.
  1 can black beans, 1 can fully cooked lentils, ½ cup vegetable broth, 2 tbsp fresh lime juice, 1 tsp lime zest
• Start smushing the beans and lentils with the back of your spatula or a potato masher. They don't have to all be mashed. Remove the pan from the heat and set aside.
• Add corn tortillas to your baking sheet(s) and spray each side lightly with cooking oil. Then, transfer to the preheated oven to cook for 3 minutes. Warming them up will help make them more pliable and prevent breakage.
  12 corn tortillas, cooking spray
• Add a thin layer of cheese to one half of each tortilla. Then, layer on a large spoonful of the black bean and lentil mixture – you may have some extra, depending how heavily you fill them. Finally, add another thin layer of cheese on top. Fold the tortillas in half and press down firmly on the tortilla so that it stays closed. If you're working slowly and notice that the tortillas are cooling down, either return them to the oven or wrap them in a damp paper towel and microwave for 15-30 seconds.
  8 oz shredded Mexican-blend cheese
• Transfer baking sheet(s) to the oven for 12 minutes, then gently flip the tacos and cook for another 12 minutes, or until crispy.
• While the tacos are baking, add all of the cilantro lime crema ingredients to a small food processor or blender and blend until smooth.
  ½ cup sour cream, 1 tbsp mayonnaise, ½ packed cup cilantro leaves, 1 garlic clove, 1 tbsp fresh lime juice, kosher salt
• Allow the tacos to cool for several minutes before dipping in the cilantro lime crema. Enjoy!

Video

Notes

*NOTE: For convenience, I like using pre-cooked, canned lentils from Goya. If you can’t find canned lentils, feel free to cook up some lentils from dry and then measure out 15oz of the cooked lentils to use in this recipe.

NUTRITION INFO: The nutrition information listed below is per taco and assumes that you use ALL of the filling and cilantro lime crema (made with sour cream, NOT greek yogurt). I would recommend roughly 2-3 of these tacos per serving.

Calories: 260kcal

Course: Dinner, Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Keyword: $10 Meal, Black Beans, Cauliflower Rice, Cheese, Cilantro, Corn Tortillas, Crema, Crispy, Gluten Free, Hidden Veggies, Lentils, Lime, Mexican, Tacos, Vegetarian

Nutrition

Calories: 260kcal | Carbohydrates: 30g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 186mg | Potassium: 413mg | Fiber: 8g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 12mg | Calcium: 182mg | Iron: 3mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.