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Overhead view of a black bean mini tacos on a baking sheet with a small bowl of guacamole and lime wedges.
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Crunchy Baked Black Bean Mini Tacos

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!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Appetizer, Entree, Snack
Cuisine: dairy free, gluten free, nut free, soy free, vegan
Servings: 12 tacos
Calories: 138kcal

Ingredients

For the Quick Pickled Red Onions

  • 1 red onion (halved and sliced thin)
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 tsp organic sugar
  • 1 tsp salt

For the Black Beans

For the Avocado

  • 2 avocado (peel and pit removed)
  • squeeze of lime juice
  • salt (to taste)

For the Tacos

  • 12 mini tortillas (sometimes called Street Tacos) (use corn tortillas for gluten free)
  • chopped fresh cilantro
  • diced tomato

Instructions

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.

For the Quick Pickled Red Onions

  • Whisk together the white vinegar, water, sugar, and salt. Add the onion slices to a jar and pour the liquid over the top. Press the onions down so that they are all covered in the liquid. Cover the jar with a lid and set aside.

For the Black Beans

  • Heat the oil in a small skillet over medium heat. Add the minced garlic and sauté 2-3 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 5-6 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 10-12 minutes until crispy. Remove toothpicks. Enjoy!

Notes

This recipe makes roughly 12 mini tacos, which will feed 4 as a meal or 6-8 as a party appetizer.
 

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 213mg | Potassium: 161mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1.1mg