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–+ servings
pile of black bean tacos with fillings and avocado crema on top.
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Crispy Black Bean Tacos

Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Servings: 8 to 12 tacos
Calories: 262kcal
Author: Nisha Vora

Ingredients

  • ½ cup (56g) walnuts, broken up into pieces
  • 8 ounces (227g) cremini mushrooms, roughly chopped (tough stems removed)
  • ¼ cup (20g) nutritional yeast
  • 1 teaspoon porcini mushroom powder (optional, see Note 1)
  • 1 (15 oz / 425g) can black beans
  • 3 tablespoons (42g) olive oil or avocado oil, more for cooking tacos
  • 4 fat cloves garlic (20g), finely chopped

Taco Spices

  • 1 tablespoon chili powder (2 tsp for less heat)
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons dried oregano (or Mexican oregano)
  • ¾ teaspoon kosher salt
  • ~ 10 twists of black pepper
  • ½ cup (120g) mild salsa, strained of excess liquid

For serving

  • 8 to 12 taco-sized flour tortillas (see Note 2)
  • 1 to 1 ½ cups (100 to 150g) shredded vegan cheese (see Note 3)
  • 5-Minute Chipotle Crema (see recipe card 2) (OR Avocado Crema)
  • Lime Pickled Onions (see recipe card 3) (optional, see Note 4)
  • 2 to 3 cups (~100g) shredded lettuce

Instructions

  • Lime Pickled Onions (optional, see 3rd recipe card): Make them first and macerate while you make the tacos.
  • Preheat the oven to 425ºF. Arrange a rack in the top third and the bottom of the oven.
  • Heat a large frying pan over medium-low heat for a minute or two, then add the walnuts to toast. Toss frequently to prevent burning, until golden brown in spots and nutty in aroma, about 5 minutes.
    Meanwhile, drain and rinse the black beans. Add to a dish towel and pat dry as well as you can. It’s okay if you smush them.
    Stir together all the ingredients for the Taco Spices. Set aside.
  • Add the toasted walnuts to a food processor. Blend for a few seconds until in fine crumbs, but don’t over-process into a paste.
    Add the mushrooms, nutritional yeast, and mushroom powder. Blend for a few seconds, followed by just a few pulses until mushrooms are finely chopped.
    Add in the black beans and do 10 quick pulses to break them up but leave some beans intact (don’t blend continuously!). The mixture should be a bit moist but not sticky.
  • Return the frying pan to medium heat and heat for 1 minute, then add 3 tablespoons of oil. Once warm, add the garlic. Stir frequently until just turning color, 2 to 3 minutes (do not brown). Add the Taco Spices and stir constantly for 20 to 30 seconds.
    a. Add the bean-mushroom mixture and toss well to coat it in the spiced oil. Cook, stirring occasionally, for 5 to 7 minutes. If it starts to stick, deglaze with a splash of water.
    b. Reduce the heat to medium-low. Stir in the salsa, using the liquid to deglaze any browned bits. Cook for 1 minute until thick and spreadable. Remove from the heat and season to taste with salt to taste.
  • Assemble the tacos: Spread ~ ¼ cup (2 oz / 56g) of the bean mixture onto one side of each tortilla. Sprinkle with a layer of cheese, then fold the tortilla over onto the side with the filling and press down on the edges to seal.
  • Bake the tacos: Add 1 tablespoon of oil to a large rimmed sheet pan, using a pastry brush to spread it out. Arrange the tacos without overlap, gently spreading them into the oil. Now brush the top sides of the tacos with a light layer of oil.
    Bake on the bottom rack for 8 to 12 min, or until crispy and golden brown on top.
    Remove from the oven and flip the tacos. Bake on the top third rack for 5 minutes, or until crispy and golden brown on the bottom.
  • Allow to cool a bit, as they will be very hot. Then carefully pry open the tacos and dollop with Chipotle Crema (or Avocado Crema), Lime Pickled Onions, and shredded lettuce. Serve leftover crema on the side for dipping.

Notes

  1. The mushroom powder amps up the savoriness and umami from the walnuts and mushrooms, but feel free to skip it if you don't have it. You could also try adding a teaspoon or two of soy sauce or tamari.
  2. The filling makes enough for ~ 8 (7-inch) tortillas or 12 (6-inch) tortillas.
  3. We like Violife cheddar shreds, or Vevan “ched melts” (I tear the slices into strips). Both have a nice mild flavor and melt great. If you don't have access to a good vegan cheese, skip it. The filling is still tasty without it.
  4. The pickled onions add a nice bright acidity, but if you are serving the tacos with a fresh salsa like pico de gallo, skip them.