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Crispy Black Bean Tacos

These easy vegan tacos are stuffed with a smashed black bean filling and air fried (or baked) until crispy.
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Prep Time:15 minutes
Cook Time:25 minutes
Servings: 3

Ingredients

  • 1 tbsp olive oil divided
  • ½ large onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1½ - 2 cups cooked black beans or 1 (15 oz) can, drained and rinsed
  • ⅓-½ cup vegetable broth or water + ¼ tsp vegetable bouillon
  • 8-10 corn tortillas

Spices

  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp chili powder
  • 2 tbsp nutritional yeast

Instructions

  • Preheat oven to 425°F. If using an air fryer, you can wait to heat it while you stuff the tacos.
  • Mix spices together in a small bowl and set aside.
  • Heat ½ tbsp of olive oil in a pan over medium heat. Add onion and a pinch of salt and cook until softened.
  • Add garlic and bell peppers and cook 2-3 minutes until peppers are tender.
  • Add spices and stir for 30-60 seconds to toast.
  • Stir in black beans until well combined.
  • Pour in ⅓ cup of broth and stir to combine. Use a potato masher to lightly mash the beans - add more broth if needed to help create a thick mixture. Remove from heat. Taste and add salt as desired.
  • If using an air fryer, preheat now to 375°F (or 400°F if you know your air fryer is weaker and doesn't brown food well at 375°F).
  • Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to make them more pliable. Keep them covered while you make the tacos.
  • Lightly brush the corn tortillas on both sides with the remaining olive oil.
  • Spread 3-4 tablespoons of the black bean filling on one half of each tortilla. Fold the tortillas in half into a taco and gently press down to make sure it sticks. Flip over and place on a lightly greased baking sheet or air fryer basket.
  • Bake 8-10 minutes on each side until golden and crisp, or 3-5 minutes each side for air fryer.