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4.9 from 63 reviews

Crispy Black Bean Tacos

GF Gluten-Free V Vegetarian
Posted by Jess Larson on March 12th, 2023 (Updated April 15, 2024)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.

Tacos meet quesadillas in this Crispy Black Bean Tacos recipe! These delicious vegetarian tacos start with a simple black bean filling made with fragrant aromatics, spices, & chipotle peppers for kick of smoky heat. Tuck the filling into warm corn tortillas with a handful of cheese, then pop them on a sheet pan to bake until the tacos are crispy, golden-brown, & oozing with gooey melted cheese. A weeknight-friendly dinner made with pantry staples, ready in 45 minutes max!

Naturally vegetarian. Easily vegan & dairy-free.

Jump to Recipe
Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.
Photography by Rachel Cook
Prep: 15 mins
Cook: 30 mins
Serves: 4

Easy Black Bean Tacos with a Crispy Quesadilla Twist!

We’re pretty obsessed with plant-based tacos here at PWWB…and apparently so are you!

Some of PWWB’s most popular and well-loved recipes include Black Bean Quinoa Tacos, Roasted Sweet Potato and Cauliflower Tacos, and Cauliflower Lentil Tacos and these Crispy Black Bean Tacos are our newest plant-based taco obsession.

They’re part taco, part quesadilla, and 100% insanely good. I know you’ll love them just as much as we do!

Three tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the plated tacos including lime wedges, guacamole, and pickled red onions. A lime wedge, loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface. this Recipe for Later!
Easy vegetarian tacos stuffed with a flavorful black bean filling and melty cheese, then baked on a sheet pan until golden and crispy.

This quick and easy vegetarian dinner starts by zhuzhing up humble canned black beans with simple taco spices and smoky chipotles to create a black bean taco filling that’s equally satisfying and flavorful.

The meatless taco filling is tucked into corn tortillas with a little cheese and the tacos are baked on a sheet pan, creating a golden and crisp exterior with a cheesy filling while baking in the oven.

A Meatless Monday AND Taco Tuesday win!

Four tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
Perfect for easy entertaining, game day bites, or weeknight meals—these crispy tacos are always a hit!
4.9 from 63 reviews
Featured Review

Yum! This was a easy recipe to put together and enjoy on a weeknight. Taco, quesadilla..it satisfied my craving for empanadas!

Emily
Read More Reviews

Taco Night Prep Tips

Before you get started, I highly recommend gathering and prepping all your ingredients. Once you begin cooking, these tacos come together super quickly—there won’t be too much time to multi-task. Chopping and measuring in advance will only take 5 minutes tops—totally worth it. Check out the Recipe Notes, below, for more meal prep tips!

An overhead shot of ingredients arranged on a creamy white textured surface: yellow onion, garlic, chipotle pepper, tomato paste, chili powder, ground cumin, smoked paprika, black beans, vegetable broth, lime, corn tortillas, Pepper Jack cheese.
Canned black beans shine in these baked tacos alongside flavorful spices and aromatics, melty cheese and crispy tortillas!

Weeknight Cooking Necessities

How to Make Crispy Black Bean Tacos

The secret to making simple meals taste great is to build tons of incredible flavor into every component of the dish. This is especially true for plant-based dishes, which don’t have the built-in rich, umami flavor of animal protein. Keep this in mind as you make these tacos—every step of seasoning makes a big difference!

Black bean taco filling in a Zwilling Madura Plus Non-stick frying pan. A wooden spoon rests inside of the skillet and the skillet sits atop a creamy white textured surface.
Simple canned black beans are refried on the stovetop along with aromatics and vegetable stock.
A side angle shot of black bean taco filling inside of a black non-stick frying pan. A wooden spoon rests inside of the skillet and the skillet sits atop a creamy white textured surface.
A squeeze of lime juice brightens up the refried bean mixture for a meatless taco filling that’s full of flavor.
10 assembled black bean tacos arranged on a baking sheet. 9 of the tacos have been assembled with the tortillas folded, while one remains unfolded revealing the black bean mixture spread on one side of the tortillas with Pepper Jack cheese sprinkled over top. The baking sheet rests atop a creamy white textured surface.
Fill and gently fold the tortillas to prevent cracking. They’ll naturally fall as the tacos bake creating crispy taco shells.
1

Cook the aromatics. Sauté onions until soft and golden-brown, then stir in garlic, chipotle pepper, spices, and tomato paste and cook until the mixture is super fragrant. Why? ⇢ Canned black beans are packed with protein, but a little bland all on their own. Adding a few aromatics and spices is key!

2

Build the black bean filling. Add black beans to the skillet, then add the vegetable stock—the liquid helps create a soft taco filling consistency. Lightly mash the black beans with a wooden spoon to bind everything together, then let the mixture simmer and absorb all of the flavors. Taco Tip! ⇢ After a few minutes, squeeze fresh lime juice over the black bean mixture to brighten up all the flavors. 

3

Steam the tortillas. Wrap corn tortillas in a damp paper towel and microwave for about 30 seconds. Why? ⇢ The wet paper towels create steam and add moisture back into the tortillas, which makes them more pliable and prevents cracking or breaking. 

4

Assemble the tacos. Lightly coat a large rimmed baking sheet with oil. Place the warm tortillas on the sheet, flipping them a few times to coat in oil. From there, build the black bean tacos: spread the black bean mixture over half of each tortilla, sprinkle cheese on top (or vegan cheese if you prefer!), and fold the tortillas into a taco, with the filling and cheese nestled inside. 

5

Bake! When you transfer the sheet pan to a hot oven, the oiled tortillas turn golden brown, puff up, and get nice and crispy. Halfway through baking, carefully flip the tacos so both sides toast evenly! Taco Tip! ⇢ Give the tacos a few minutes to cool once they come out of the oven—this helps the black bean mixture set and also adds a final bit of crispiness.

Four tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
These tacos are perfect for topping with all your favorites—guacamole, pickled red onions, cilantro, fresh squeezed lime, and anything else your heart desires!
Four crispy black bean tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and a few loose pieces of cilantro rest on the surface surrounding the baking sheet. A blue and white striped linen napkin is tucked alongside the baking sheet.
For an extra-crispy finish, let the tacos cool on the sheet pan for a few minutes after baking.

Serving Suggestions

Serve the crispy black bean tacos fresh from the oven. My favorite way to enjoy a taco dinner is to arrange a spread of taco toppings that everyone can mix and match and enjoy.

“More is more” is pretty much my motto when it comes to taco toppings! You really can’t go wrong, but some of my favorites are…

  • Avocado – I love piling a thick layer of smashed avocado on any taco (made with mashed avocado, lemon juice, and salt). It’s super easy to throw together and the creaminess and brightness of the avocado balances the spiciness of the black beans perfectly. Mashed avocado is kind of like a cheater guacamole—bonus points if you actually whip up a batch of guacamole instead!
  • Chopped cilantro – A small amount of fresh cilantro adds bright, fresh flavor and a picture perfect garnish. 
  • Salsa – Pick your fave jarred salsa, whip up a quick pico de gallo, or try this vegan creamy salsa verde! 
  • Homemade slaw – My everyday simple slaw adds a light and crunchy bite to the black bean tacos. Plus it’s super flexible, with tons of variations.
  • Pickled red onions – A quick and easy way to add a tangy zip to your tacos. My quick AF pickled red onions are seriously quick—less than 5 minutes to prep!

Leftover Tip!

If you have any leftover black bean filling, feel free to use it in something else besides a taco! The black bean filling is super versatile. Use it in a burrito, make a rice bowl, or serve it on nachos. Same topping recommendations still apply! 

A side angle shot of three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the plated tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.
Our favorite part of taco night is all the delicious toppings! Guacamole, pickled red onions, fresh chopped cilantro, and a squeeze of lime juice are all tasty options!

I can’t wait for you to try these Crispy Black Bean Tacos! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations!

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Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 63 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Tacos, Burritos & Enchiladas Recipes
  • Method: Stovetop, Baked
  • Cuisine: Mexican & Tex-Mex, American
  • Diet: Vegetarian
Print Recipe

Description

Tacos meet quesadillas in these Crispy Black Bean Tacos! Tuck a hearty and flavorful black bean taco filling in warm corn tortillas with a handful of pepper jack, then pop them on a sheet pan to bake until they’re crispy, golden-brown, and oozing with gooey melted cheese.

A weeknight-friendly dinner made with pantry staples, ready in 45 minutes max. Naturally vegetarian, easily vegan and dairy-free!

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • two 14-ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 8–10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season
  • for serving, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges, etc.

Instructions

  1. Prep: Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Gather and prep all ingredients according to Ingredients List, above – once you begin cooking, these black bean tacos come together very quickly so it’s helpful to get any chopping and measuring done ahead of time.Crispy Black Bean Taco ingredients arranged on a creamy white textured surface: yellow onion, garlic, chipotle pepper, tomato paste, chili powder, ground cumin, smoked paprika, black beans, vegetable broth, lime, corn tortillas, Pepper Jack cheese.
  2. Sauté the onion: Add 1 tablespoon of the olive oil to a medium skillet over medium heat. Once hot and shimmering, add the onion. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, 3-4 minutes.Yellow onion sautéed in olive oil inside of a black non-stick skillet. A wooden spoon rests inside of the skillet used for stirring. The skillet sits atop a creamy white textured surface.
  3. Toast aromatics: Stir in the garlic and chipotle. Cook just until fragrant, about 30 seconds. Add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir, coating the onion. Cook 1-2 minutes longer, until very fragrant.A mixture of softened onions, chili powder, ground cumin, smoked paprika, and tomato paste are combined a black non-stick skillet and allowed to cook until fragrant. A wooden spoon rests inside of the skillet for stirring. The skillet sits atop a creamy white textured surface.
  4. Make the black bean taco filling: Add the black beans to the skillet, stirring to combine with the aromatics. Cook, stirring occasionally, until warm, 1-2 minutes. Add the vegetable stock, increasing heat to bring the mixture to a simmer. Use a spatula or wooden spoon to mash the black beans slightly, binding everything together. If needed, cook 1-2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture. Taste and season with additional kosher salt and ground black pepper as desired. Remove from the heat and set aside for taco assembly.A side angle shot of black bean taco filling for Crispy Black Bean tacos inside of a black non-stick frying pan. A wooden spoon rests inside of the skillet and the skillet sits atop a creamy white textured surface.
  5. Warm the tortillas: Meanwhile, as the black bean filling cooks, prep the tortillas. Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly. Remove from the microwave and set aside.A stack of warmed corn tortillas sits atop damp paper towels. The paper towels sit atop a creamy white textured surface.
  6. Assemble the black bean tacos: Brush the remaining 2 tablespoons olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them one or two times to get a nice light coating of oil on both sides. Spread the black been mixture over half of each tortilla, then sprinkle the cheese over top. Fold the tortillas, creating a taco around the black bean and cheese filling. I like to carefully flip the tacos at this point, so the cheese side is facing down.10 assembled black bean tacos arranged on a baking sheet. 9 of the tacos have been assembled with the tortillas folded, while one remains unfolded revealing the black bean mixture spread on one side of the tortillas with Pepper Jack cheese sprinkled over top. The baking sheet rests atop a creamy white textured surface.
  7. Bake the black bean tacos: Transfer the sheet pan to the oven and bake the tacos 8-10 minutes. Remove from the oven. Working quickly and carefully, use a spatula to flip the tacos. Return to the oven and bake 8-10 minutes longer, until golden and crisp. Remove from the oven and allow to cool 2-3 minutes – the tacos will get even crispier as they cool.Four crispy black bean tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
  8. Serve: Serve the crispy black bean tacos warm, finishing with toppings of choice – cashew crema, chopped cilantro, lime juice, salsa, or any other toppings your taco-lovin’ heart desires. Enjoy!Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.

Equipment

Notes

  • Storage and reheating: These crispy black bean tacos are best served fresh out of the oven, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. For crispiest results, reheat for 5-10 minutes in a 250 degree F oven or on the stovetop (quesadilla-style) until warmed through.
  • Corn tortillas: To help ensure your crispy chicken tacos do not crack as they bake, look for corn tortillas that are a little thinner and do not appear dry or crumbly. I’ve had good success using the Mission Corn Tortillas labeled “super soft” – yellow or white corn is fine, use whatever you love!
  • 10-Minute Meal Prep: These black bean tacos come together really quickly once you get to cooking! To make this an even faster weeknight dinner, eliminate all active prep time by prepping a few ingredients in advance:
    • Dice 1 small yellow onion. Store in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
    • Grate 8 ounces cheese. Store in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
    • Prep taco toppings. Prep a batch of cashew crema, a batch of quick pickled red onions, or whatever taco night fixings you love most! (Active prep time varies.)
Four tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the plated tacos including lime wedges, guacamole, and pickled red onions. The plate sits atop a creamy white textured surface.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 9.25.25
    Sandra Z said:

    Amazing! How long will the bean mixture last in the fridge?

    Reply
    • 9.29.25
      Emma @ Plays Well With Butter said:

      The bean mixture will last for a couple days in the fridge, but this recipe comes together so quickly that we typically just make the tacos right away! You can also prep the onions and shred the cheese ahead of time to make things go even more quickly when you’re ready to cook 🙂

      Reply
  2. 8.12.25
    Tam said:

    I only had kidney beans, so I used a different recipe for the filling (still similar), but this recipe for crispy tacos was great. I made one batch and asked if she wanted more. She told me that she could eat several more because they were so good. Last time I fried the corn tortillas for tacos, but this will be my go to. Thank you!

    Reply
    • 8.13.25
      Emma @ Plays Well With Butter said:

      So happy to hear it turned out great with the modified filling, Tam! Thanks so much for taking the time to leave a review!

      Reply
  3. 7.31.25
    Micheka said:

    These tacos are absolutely fantastic! They are full of flavor, crispy, and satisfying. I am definitely a meat eater, but you will not miss the meat at all in this recipe. Thanks for an easy, delicious, recipe.

    Reply
    • 7.31.25
      Emma @ Plays Well With Butter said:

      Hi Micheka! So happy to hear you loved the tacos as much as we do (as fellow meat-eaters!) Thanks so much for taking the time to leave a review!

      Reply
  4. 5.23.25
    Matt Wright said:

    An instant classic for me, are you kidding they are unbelievable!! So much flavour for so little effort, delicious.

    Reply
    • 5.23.25
      Emma @ Plays Well With Butter said:

      Tons of flavor with minimal effort is our goal, Matt! So happy you loved these tacos as much as we do!

      Reply
  5. 5.19.25
    Alexis said:

    I made these last night and absolutely loved them. I actually woke up this morning still thinking about them!

    Reply
    • 5.20.25
      Emma @ Plays Well With Butter said:

      Waking up still dreaming about dinner is the ultimate sign of a delicious meal! So glad you enjoyed the tacos, Alexis!

      Reply
  6. 5.17.25
    Darla said:

    I’d like to try these for a friends get together. Can I prep them up to the point of popping in oven and have them sit for an hour or so before putting them in oven?

    Reply
    • 5.19.25
      Emma @ Plays Well With Butter said:

      Hi Darla, that should work just fine! Otherwise it’s also super easy to prep the filling ahead of time, and then assemble the tacos right before baking to avoid sogginess 🙂 Make sure to let us know how they turn out for you!

      Reply
  7. 4.7.25
    Deanna said:

    DELICIOUS! There’s only one problem with this recipe-you had better double it! My family LOVED it. The spices were perfect, and it came together so quickly. This will be my grandkid’s new favorite dinner recipe. Thank you!!

    Reply
    • 4.8.25
      Emma @ Plays Well With Butter said:

      This is a great recipe to double, Deanna! So happy to hear that you and your family loved the tacos as much as we do!

      Reply
  8. 3.19.25
    Rebecca Ann Sharp said:

    These are one of the best things I’ve ever eaten, and it was so cheap and easy also. I only had regular chili powder so I skipped the chipotle and adobo part. I used Cheddar once (very good) and taco mix cheese the second time (also very good).

    Reply
    • 3.20.25
      Emma @ Plays Well With Butter said:

      So happy to hear you love the tacos as much as we do, Rebecca! 🙂 Thanks for taking the time to leave a review?

      Reply
  9. 3.17.25
    Matt P said:

    Have made these plenty of times and love them. We were going to make them again this week but our oven broke 😭
    Is it possible to use the grill or stovetop for the oven baking step instead? If so, how?

    Reply
    • 3.18.25
      Emma @ Plays Well With Butter said:

      Hi Matt, we’ve had several readers make these tacos as more of a quesadilla on the stove with great results! That’s what we would do. 🙂 Hope your oven can be fixed soon!

      Reply
  10. 2.25.25
    Mia said:

    Excellent meal, made avocado salsa as side. Next time I’ll try flour tortillas, the corn broke and fell apart (but I’ve never used them prior either). Thank you for the post and recipe!

    Reply
    • 2.26.25
      Emma @ Plays Well With Butter said:

      Hi Mia, so glad you enjoyed the tacos! The corn tortillas are definitely prone to splitting/breaking, but the tacos are always delicious anyways 🙂 Thanks for your kind comment!

      Reply
  11. 2.9.25
    Greg Divine said:

    Absolutely loved this recipe! Already added it to my favorites and can’t wait to make it again. Thank you for sharing your recipe with us .

    Reply
    • 2.10.25
      Emma @ Plays Well With Butter said:

      So happy this recipe is going to make your regular rotation, Greg! Thanks for taking the time to leave a review!

      Reply
  12. 2.6.25
    Lindsey said:

    This recipe is so easy and delicious! It’s the perfect weeknight dinner because it comes together quickly! It’s also really satisfying- crunchy, cheesy, and savory. Can’t recommend this enough. I’m not a great cook and even I was able to make it!

    Reply
    • 2.7.25
      Emma @ Plays Well With Butter said:

      This is one of our favorites too, Lindsey! So happy to hear it turned out great for you 🙂

      Reply
  13. 1.23.25
    Jillian said:

    Super delicious recipe!

    Reply
    • 1.27.25
      Emma @ Plays Well With Butter said:

      We couldn’t agree more, Jillian!

      Reply
  14. 1.14.25
    Kathy said:

    I love this recipe so much! I have lost count of how many times we’ve made it since I found it. I have also recommended it to friends!

    Reply
    • 1.16.25
      Emma @ Plays Well With Butter said:

      So thrilled that this is a favorite of yours too, Kathy!! Thanks so much for leaving a review!

      Reply
  15. 1.13.25
    Russ said:

    Made these tonight. They were delicious. Just like a couple other comments the tortillas did split but they were crispy and cut with a knife. I did add mushrooms and sweet peppers I had in the fridge. They added a little more texture. Will make again.

    Reply
    • 1.14.25
      Emma @ Plays Well With Butter said:

      Adding mushrooms and peppers sounds like a delicious idea, Russ! Glad you enjoyed the tacos as much as we do!

      Reply
    • 9.28.25
      Sydney said:

      These are the absolute BEST. My husband usually cooks, but once I made this recipe for the first time, he always requests me to make it. I also like to add a sweet potato into the filling sometimes—it’s super good.

      Reply
      • 9.29.25
        Emma @ Plays Well With Butter said:

        Adding sweet potato is such a great idea, Sydney!! Thanks so much for taking the time to leave a review!

        Reply
  16. 1.6.25
    Kendra said:

    Hi. I’ve made this recipe a few times and my family always enjoys it. But I’m always baffled by one of your instructions: 1 ½ teaspoon cup vegetable broth or stock

    What did you mean with these instructions? Teaspoon or cup? I’d appreciate the clarity. Thanks very much.

    Reply
    • 1.6.25
      Emma @ Plays Well With Butter said:

      Hi Kendra, I’m not finding that instruction in our recipe – are you seeing it in the recipe card? The recipe above calls for 1/2 cup vegetable stock or broth. Hope that helps!

      Reply
  17. 12.21.24
    Nikki said:

    Skipped the infernal tortillas that always split and are impossible to eat and make nachos. So, so good! I always loved the filling recipe but stopped making them because I hate corn tortillas, then I thought duh! Nachos!

    Reply
    • 12.23.24
      Emma @ Plays Well With Butter said:

      Black bean nachos sound like a GREAT spin on this recipe! So happy you enjoyed, Nikki!

      Reply
  18. 10.30.24
    Kim said:

    These look delicious but will it work without the cheese?

    Reply
    • 11.1.24
      Emma @ Plays Well With Butter said:

      Hey Kim, we prefer using cheese (or dairy free cheese) for flavor and to help hold everything together, but you can definitely make them without the cheese! Make sure to let us know what you think if you try them out! 🙂

      Reply
  19. 10.26.24
    Mel said:

    Made these today and they’re going into the rotation. I added the avocado inside with the beans. Rave reviews and so easy!!

    Reply
    • 10.27.24
      Emma @ Plays Well With Butter said:

      Adding the avocado with the filling sounds delicious, Mel!

      Reply
  20. 10.10.24
    Sarah | Well and Full said:

    I need to try these tacos! Perfect for a healthy weeknight dinner 🙂

    Reply
  21. 9.15.24
    Jackie Riley said:

    My shells split at the fold. Ate more like a tostada. Flavor was really good

    Reply
    • 9.16.24
      Emma @ Plays Well With Butter said:

      Hi Jackie, that can definitely happen with the corn tortillas! Hope they were still delicious! 🙂

      Reply
  22. 9.14.24
    Alan said:

    Looks just like the photo and tastes as good as described!
    Crispy and cheesy. Added Santa Fe chili powder for more smoke flavor. I made tortillas, which cracked in the oven, but they still hold together. Will make again.

    Reply
    • 9.16.24
      Emma @ Plays Well With Butter said:

      So happy to hear you loved these tacos as much as we do, Alan! And we totally agree – even when they crack, they are still DELICIOUS! 🙂

      Reply
  23. 9.11.24
    Mark Medellin said:

    Excellent recipe. Followed it all with a couple of changes: I wanted more protein in this so I added some cubed chicken after the beans were cooking. Everything else was simple to prepare and delicious! This would be fantastic for an appetizer or dish for a party.

    Reply
    • 9.12.24
      Emma @ Plays Well With Butter said:

      Adding chicken sounds delicious!! Thanks so much for the review, Mark! 🙂

      Reply
  24. 7.31.24
    Sandra Gro said:

    These are delicious. Very rich flavors and the crispy tacos are perfect. Going to be making this often!!

    Reply
    • 7.31.24
      Emma @ Plays Well With Butter said:

      These tacos are one of our favorites, too! So glad you enjoyed them, Sandra, and thank you for your review!

      Reply
  25. 7.18.24
    Dana said:

    This looks great! I’m making this tomorrow! Question…is there a way to make the tortillas more pliable without a microwave? I no longer own a microwave because I stopped using microwaves.

    Reply
    • 7.19.24
      Emma @ Plays Well With Butter said:

      Hi Dana, you can steam a stack of tortillas in a 300 degree oven wrapped in some tinfoil, or try simply wrapping them in a warm, damp towel! Hope that helps! And don’t worry – even if your tortillas end up breaking, these tacos are still DELICIOUS!

      Reply
      • 9.3.24
        Frank said:

        How many tacos are a serving?

        Reply
        • 9.4.24
          Emma @ Plays Well With Butter said:

          Hi Frank, it really depends on how much filling you stuff into each tortilla! But this recipe serves 4 🙂

          Reply
  26. 6.10.24
    Kmo said:

    Delicious! But I’m always confused on the amount of veggie broth. The recipe calls for 1 1/2 teaspoon cups. What does that mean?! Is it just supposed to be 1 1/2 teaspoons? Please clarify.

    Reply
    • 6.11.24
      Emma @ Plays Well With Butter said:

      Hi Kmo, We’re glad you enjoyed the tacos!! The recipe calls for 1/2 cup of vegetable stock/broth. Hope that’s helpful!

      Reply
  27. 5.23.24
    SharLee RODGERS said:

    Next time I want to try them without the lime, or only half a lime, they were a little to acidic. Also, a bit too salty, plan to skip the second pinch next time as well. Tasty overall.

    Reply
    • 5.28.24
      Emma @ Plays Well With Butter said:

      We definitely recommend adjusting lime and salt amounts according to your preferences! Glad you enjoyed, SharLee!

      Reply
  28. 4.30.24
    Meghan said:

    These were delicious! So flavorful and crispy. I used 1tsp cayenne instead of chili powder which gave it a nice kick. New go-to recipe for sure!

    Reply
    • 5.1.24
      Emma @ Plays Well With Butter said:

      So glad to hear you loved the tacos, Meghan! They’re a go-to for us, too! 🙂

      Reply