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Crunchy Baked Black Bean Mini Tacos with creamy avocado, tangy pickled red onions, juicy diced tomatoes, and a sprinkle of fresh cilantro. Perfect for appetizers, party snacks, or dinner! Made in less than 30 minutes!
A cure for all your Taco Tuesday needs. Also great for parties, appetizers, game day snacks, a quick lunch…
These crunchy vegetarian mini tacos are so easy to make! They’re ready in less than 30 minutes and need only a handful of ingredients, most of which you likely already have in your pantry.
Easy to double or triple the recipe if you need to feed a crowd so invite your friends over for the big game and chow down!
Why Mini Tacos?
- They’re quick and easy to make.
- They’re small in size, but big on flavor.
- They’re cute.
- They’re easy to eat with one hand – the very definition of good party food.
- They’re kid friendly and adult approved.
- They’re gluten-free if you make your baked tacos with corn tortillas
Why wouldn’t you want to make mini tacos?
Adaptations
We love the combo of spiced black beans, creamy avocado, tangy quick pickled red onions, juicy diced tomatoes, and fresh chopped cilantro all wrapped up in a crunchy oven baked tortilla.
BUT, this baked tacos recipe could easily be customized with your favorite fillings. Swap the black beans for pinto beans. Swap the avocado for your favorite salsa. Swap the pickled red onions for thinly sliced radishes. Swap the diced tomato for fresh corn kernels.
Or try lentils, sliced avocado, sautéed mushrooms, and diced peppers.
Add diced red onion or pickled jalapeños for a spicy bite.
Serve with the BEST Guacamole and/or a drizzle of Creamy Cumin Ranch Dressing to really send the flavors over the top!
How would you fill your crunchy oven baked mini tacos?
More vegan tacos
- 15-minute Chickpea Tacos
- Lentil Mushroom Tacos
- Crispy Cauliflower Tacos
- BBQ Jackfruit Tacos
- Baked Tofu Tacos
- Black Bean Taco Salad
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Crunchy Baked Black Bean Mini Tacos
Ingredients
For the Black Beans
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 can (15 oz) black beans rinsed and drained
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ cup tomato based salsa your favorite
- squeeze of fresh lime juice
For the Avocado
- 2 avocado peel and pit removed
- squeeze of fresh lime juice
- salt to taste
For the Tacos
- 12 mini tortillas sometimes called Street Tacos (use corn tortillas for gluten free)
- Quick Pickled Red Onions
- chopped fresh cilantro
- diced tomato
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
For the Black Beans
- Heat the oil in a small skillet over medium heat. Add the minced garlic and sauté 2 to 3 minutes until fragrant. Add the cumin, chili powder, and oregano, and sauté 1 minute. Add the black beans and salsa. Stir to combine and smash the beans a little with the back of a wooden spoon. Don't smash them all, you want some texture to remain. Cook, stirring frequently, for 5 to 6 minutes. Add a squeeze of lime juice and stir.
For the Avocado
- Meanwhile, smash the avocados on a plate or in a bowl. Add a squeeze of lime and dash of salt, to taste, and stir to combine.
For the Tacos
- Spread 1 tablespoon of avocado on a tortilla. Spoon 1-2 tablespoons of black beans on top of the avocado. Top with a few pickled red onions, chopped cilantro, and diced tomato. Fold the tortilla in half and secure with a toothpick. Place onto the prepared baking sheet. Repeat with the remaining ingredients.
- Bake for 10 to 12 minutes until crispy. Remove toothpicks. Enjoy!
Shirley Hergesheimer says
Where can I find mini tacos?
Jenn Sebestyen says
Most grocery stores carry them. They’ll be by all the other tortillas. Sometimes labeled at Street Tacos. Amazon has them also.