Black Bean Baked Tacos
User Reviews
5
Black Bean Baked Tacos
Description
To make Black Bean Baked Tacos, bell peppers and onions are thinly sliced and sautéed in oil until tender. A seasoning blend of salt, black pepper, chili powder, and smoked paprika is mixed in along with drained black beans. Lime juice is added for acidity and freshness. Some of the beans are mashed to provide both creamy and chunky textures.
Twelve corn tortillas are arranged on baking sheets, sprinkled with shredded sharp cheddar, and topped with spoonfuls of the bean and vegetable mixture. Baking at 425°F melts and slightly browns the cheese and crisps the tortillas, making them sturdy enough to hold the filling.
These tacos can be served with additional toppings as desired. Variations in beans or using a pre-made taco seasoning are possible to cater to taste and convenience.
Ingredients
- 1 bell pepper
- ½ white onion
- 1 black beans canned
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp chili powder
- ¼ tsp smoked paprika
- 1 lime
- 2 cups cheddar cheese shredded sharp
- 12 white corn tortillas approx. 5.5” in diameter each
Instructions
- Preheat oven to 425F and line 2 baking sheets with parchment paper. Thinly slice bell pepper and onion. Drain and rinse black beans and set aside.
- Heat oil in a medium skillet over medium heat. When the oil is hot, place the peppers and onions in the pan. Saute over medium/medium-low heat for 8 minutes. Tossing frequently.
- While the peppers and onions cook, mix salt, pepper, chili powder and smoked paprika together in a small bowl.
- Pour black beans and seasoning mixture into the pan with the peppers and onions. Toss to coat the beans and veggies in the seasoning. Squeeze the juice from 1 lime into the pan and again toss to coat.
- Using a potato masher or the back of a fork, mash some of the black beans so you are left with some that are whole and some that are smashed. Remove pan from heat.
- Arrange 12 tortillas on 2 baking sheets. Sprinkle cheddar cheese over the tortillas. Spoon about 3 tbsp of black bean and veggie mixture onto one side of each of the tortillas.
- Bake at 425F for 3 minutes. Remove from the oven, fold in half and bake for an additional 5 minutes. Serve with your favorite taco toppings!
Notes
- You can substitute kidney beans, pinto beans, or white beans for the black beans based on preference or availability.
- For convenience, about 2 tablespoons of pre-made taco seasoning can replace the homemade spice blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 454kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 57mg | 19% |
| Sodium | 1006mg | 42% |
| Potassium | 315mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1867IU | 37% |
| Vitamin C | 44mg | 49% |
| Calcium | 479mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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