These Baked Vegan Black Bean Tacos are everything I want in a weeknight dinner—fast, flavorful, and fully loaded with bold ingredients. I use seasoned sautéed black beans, red onions, and dairy-free mozzarella, all tucked into tortillas and baked until crispy. Then I top them with a creamy chipotle sauce and my favorite toppings. It’s a simple, plant-based dish that satisfies every time.
Why I Love This Recipe
I love how easy these tacos are to throw together while still tasting like something special. The black beans are seasoned just right, the tortillas come out crisp from the oven, and the dairy-free cheese melts beautifully. Plus, the chipotle sauce adds that perfect hint of spice. These tacos are perfect for Meatless Mondays, Taco Tuesdays, or whenever I want a quick dinner that feels hearty without the meat. I can even prep most of the components ahead of time!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 corn or flour tortillas, warmed
2 cups dairy-free mozzarella cheese shreds
½ red onion, chopped
1 (15 oz.) can organic black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
For the chipotle sauce:
1 batch of dairy-free chipotle sauce
Optional toppings:
Sliced avocado
Guacamole
Tomato salsa
Roasted herb tomatoes
Directions
Sauté the Black Beans: In a medium skillet over medium-high heat, I heat olive oil. I add the black beans along with all the spices—salt, pepper, cumin, paprika, garlic and onion powders, oregano, parsley, and thyme. I sauté them for 5–6 minutes, then remove from heat and let them cool slightly.
Warm the Tortillas: I preheat the oven to 400°F, place the tortillas directly on the rack, and warm them for about 2 minutes. Then I remove them and keep the oven on.
Assemble the Tacos: I line a baking sheet with parchment paper and prep another sheet to press on top. On one side of each tortilla, I add spoonfuls of the bean mixture, chopped onions, and dairy-free cheese. I fold the tortillas in half, press gently, and place them on the baking sheet, leaving space between each.
Bake: I gently place the second baking sheet on top of the tacos and bake them for 15–20 minutes, until the tortillas are crisp and the cheese is melted.
Serve: I cut each taco in half and arrange them on a platter. Then I spoon over the chipotle sauce and add toppings like avocado, guacamole, and roasted tomatoes.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
When I want to change things up or use what I have on hand, here are some swaps I make:
Use chickpeas, mushrooms, tofu, or roasted sweet potatoes instead of black beans.
Try flour tortillas or hard taco shells for a different texture.
Add pickled jalapeños, fresh slaw, or pineapple chunks for a flavor twist.
Skip the chipotle for a mild version or use a mango-avocado dressing for sweetness.
Storage and Reheating
I store any leftover taco ingredients separately in sealed containers in the fridge for up to 3–4 days. When I want to reheat the tacos, I bake them at 350°F until warmed through. I always assemble just before serving to keep everything fresh and crisp. These also work great for meal prep—just keep the tortillas separate until ready to bake.
FAQs
How can I make these tacos gluten-free?
I use corn tortillas instead of flour to make these tacos completely gluten-free. They work great and get just as crispy in the oven.
Can I make the black bean filling ahead of time?
Absolutely. I often prep the black bean filling in advance and keep it in the fridge. When it’s time to make dinner, I just warm it up and assemble the tacos.
What kind of dairy-free cheese melts best?
I like using a high-quality brand like Violife. It melts well and gives the tacos that stretchy, cheesy texture I crave without any dairy.
How spicy is the chipotle sauce?
It has a mild to medium heat, depending on how much chipotle I add. If I’m making this for kids or someone sensitive to spice, I tone it down by using less sauce or mixing it with some dairy-free yogurt.
Can I freeze these tacos?
I don’t recommend freezing assembled tacos because the tortillas can get soggy. However, the black bean mixture freezes well, and I can keep the sauce in the fridge for several days.
Conclusion
These Baked Vegan Black Bean Tacos have become one of my go-to meals. They’re simple, filling, and packed with flavor. Whether I’m feeding my family on a weeknight or looking for a fun plant-based dish to serve friends, this recipe always delivers. I love how customizable it is, and that chipotle sauce really ties everything together.
These Baked Vegan Black Bean Tacos are crispy, flavorful, and totally plant‑based. Seasoned black beans, onions, and dairy-free cheese are baked inside tortillas and topped with creamy chipotle sauce and fresh garnishes for a satisfying weeknight meal.
Ingredients
4 corn or flour tortillas, warmed
2 cups dairy‑free mozzarella shreds
½ red onion, chopped
1 (15 oz) can black beans, drained and rinsed
1 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
For the chipotle sauce: (your favorite dairy-free chipotle sauce)
Optional toppings: sliced avocado, guacamole, tomato salsa, roasted herb tomatoes
Instructions
Preheat oven to 400 °F (200 °C).
In a skillet over medium heat, warm olive oil and sauté the black beans with salt, pepper, cumin, paprika, garlic powder, onion powder, parsley, oregano, and thyme for about 5–6 minutes. Remove from heat and let cool slightly.
Warm the tortillas in the oven for ~2 minutes.
Line a baking sheet with parchment. On one side of each tortilla, add spoonfuls of the bean mixture, chopped onion, and dairy-free cheese. Fold the tortillas in half, pressing gently, and place them on the baking sheet spaced apart.
Place a second baking sheet lightly on top of the tacos (to press) and bake 15–20 minutes until the tortillas are crisp and cheese is melted.
Cut each taco in half. Drizzle chipotle sauce over them and top with avocado, salsa, or roasted tomatoes as desired. Serve immediately.
Notes
To make them gluten-free, use corn tortillas or certified gluten-free tortillas.
The bean filling can be prepared ahead of time and reheated before assembling.
Use a brand of dairy-free cheese that melts well (e.g. one labeled “melts like mozzarella”).
If the tortillas brown too quickly, cover loosely with foil during baking.
You can also bake without pressing from the top for a slightly softer taco shell.
