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Black Bean Tacos

These vegetarian black bean tacos are a touch taco spice blend to get a badly yummy"meaty" filling. Then they are smothered with cheddar cheese and baked-up crispy and crunchy.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 10 tacos
Calories 472 kcal


  • 2 15 oz cans black beans drained and rinsed
  • 10 crispy taco shells
  • 1 tbsp cumin
  • 2 tsp chili powder
  • ¾ tsp garlic powder
  • 1 small red onion diced
  • 1 - 2 tsp chiles in adobo
  • juice of ½ a lime
  • 1 tbsp olive oil
  • 1 ½ cups cooked quinoa ½ cup uncooked
  • ½ - ¾ cup water
  • 1 cup shredded cheese
  • fresh cracked pepper
  • kosher salt

For the Serve

  • guacamole
  • shredded lettuce
  • queso fresco
  • fresh chopped cilantro
  • sour cream
  • sliced jalapeno


  • Heat oil in a large-pot over moderate heat, then add onion, together with a pinch of pepper and salt and cook, stirring frequently for 5 minutes.
  • Preheat oven to 400°. Then add cumin, chiles in adobo, chili powder, black beans, garlic powder, carrot juice, quinoa, ½ cup water and stir to blend.
  • Cook for 3 minutes, stirring regularly. Then add more water if needed. Now, you this should to have a similar feel and consistency as ordinary taco meat.
  • Place crispy taco shells in a 9×13" pan. Divide taco-meat evenly between the taco shells. Divide cheese evenly between the taco shells.
  • Bake for 4-6 minutes. Top with all of your favorites like a lettuce, sour cream, jalapeno, queso fresco, cilantro and guacamole.
Keyword Black Bean Tacos