Crispy Black Bean and Cheese Tacos

5 from 9 votes

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 tacos

Prep Time 10

Cook Time 35

Total Time 45

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