These crispy black bean tacos only have 4 ingredients and can be made in just 15 minutes! This tasty vegetarian recipe is perfect for taco night!

crispy black bean tacos
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I love making tacos and these crispy black bean tacos are a staple in our house. I love that they can be made in about 15 minutes and I always have these ingredients in my pantry and fridge, so I can make these in a pinch! You can also customize them exactly how you like them, whether that’s adding avocado or a drizzle of hot sauce!

It’s almost hard to believe that these tasty tacos can be made with just four simple ingredients. But it’s true! This is also a great budget-friendly recipe.

crispy black bean taco ingredients

Ingredients

  • Black beans– I used canned black beans for this recipe. I recommend draining and rinsing the beans which can help reduce the sodium. After rinsing, let the beans sit in a fine mesh trainer for a few minutes to remove any liquid. For even more flavor, try using my Slow Cooker Black Beans or my Stovetop Black Beans.
  • Salsa– I recommend chunky tomato salsa. You can use mild or spicy salsa depending on your preference.
  • Cheese– I used shredded cheddar cheese but you could use Monterey Jack, sharp cheddar, or a blend of the two.
  • Tortillas– I used 6″ flour tortillas. You can substitute with corn tortillas if desired, but you may not be able to add as much filling. Corn tortillas are usually less sturdy than flour, so you may need to use less filling.
  • Oil– I used vegetable oil to fry the tacos until crispy. Although we’re pan-frying the tacos, it only requires a little bit of oil. You can use avocado oil or canola oil as a substitute. Alternatively, you can spray the tacos with olive oil and pan fry in a dry skillet until crispy.

How to Make Crispy Black Bean Tacos

Mash the beans and salsa until chunky.
Fill half of each tortilla with the bean mixture and top with cheese.
Fold the tortilla and pan fry on each side until crispy.
black bean tacos
Serve immediately.

Frequently Asked Questions

Can I make the tacos without oil? They won’t be quite as crispy, but you can cook them in a dry skillet. I recommend spraying the tortilla with a little olive oil or avocado oil to very lightly coat them. This helps prevent the tortilla from drying out. But I think a tiny bit of oil is worth it for the best-tasting tacos.

Can I use other beans? Yes! Try this with pinto beans or refried beans for a different twist. Or you can try using my Slow Cooker Black Beans or my Stovetop Black Beans to add even more flavor to these tacos.

Can I make these tacos vegan? Yes! You can either use vegan cheese or skip the cheese altogether.

Taco Topping Ideas

Feel free to get creative with these tacos and add your favorite toppings. You can add them on top after your tacos are cooked, or you can add these right into your tacos. Just be sure not to overstuff the taco or you’ll have a hard time folding it. Here are a few taco topping ideas to get you started:

Of all the toppings, I think this cilantro sauce is my favorite to drizzle on top of these tacos. It’s so good!

cilantro sauce

Side Dish Ideas

Need the perfect side dish to pair with these tacos? Try my Street Corn Salad! It’s one of my most popular recipes! Or serve these tacos with my 4 Ingredient Guacamole. It’s great as a dip or you can enjoy it right on the tacos.

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black bean tacos

Crispy Black Bean Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These crispy black bean tacos only have 4 ingredients and can be made in just 15 minutes! This tasty vegetarian recipe is perfect for taco night!

Ingredients

Units Scale
  • 1 15oz can black beans, drained and rinsed
  • 1/2 cup salsa
  • 2/3 cup shredded cheese
  • 5–6 6″ flour tortillas
  • 2 teaspoons neutral oil (like avocado oil or vegetable oil)

Instructions

  1. In a large bowl, mash the beans and salsa together until chunky.
  2. Spread 1/3 cup of the bean mixture into half of a tortilla.
  3. Top with cheese, then fold in half.
  4. Repeat until all the tortillas are filled.
  5. Add 1 teaspoons of oil to a large skillet.
  6. Place 2-3 tacos in the skillet and cook for 4-5 minutes until golden brown. Flip and continue to cook for 2-3 minutes until crispy.
  7. Remove the tacos from the skillet.
  8. Add an additional teaspoon of oil to the skillet (if necessary) and continue to cook the remaining tacos until crispy.