Crispy Oven-Baked Black Bean Tacos
These Crispy Oven-Baked Black Bean Tacos filled with seasoned rice and black beans, then baked until golden brown and crispy. A flavorful budget-friendly dinner that the whole family will gobble up!
Servings 4
Ingredients
- 1/2 small yellow onion diced
- 1/2 red bell pepper diced
- 3 tbsp olive oil divided
- 15 oz black beans rinsed and drained
- 1 cup cooked rice white or brown
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup monterey jack cheese shredded
- 10-12 small corn tortillas warmed
Creamy Tomatillo Cilantro Lime Dressing
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tbsp ranch dressing mix
- 2 small tomatillos
- 1 clove garlic
- 1 tsp lime juice
- 1 small jalapeno seeds removed
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Add 1 tbsp olive oil to a large skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened; about 3-4 minutes.
- Add the black beans, rice, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine. Allow to cook for 1-2 minutes to heat through and allow the flavors to meld. Remove from the skillet and stir in the cheese.
- Warm the tortillas slightly so they’re pliable. Spoon filling onto half of each tortilla, then fold over to form tacos. Place on the baking sheet and lightly brush both sides with olive oil.
- Bake for 15–18 minutes, flipping halfway through, until tortillas are golden and crispy.
- For the Dressing: Add all ingredients in order to a blender. Blend together until smooth and creamy. Pour into a serving jar/dressing container and let sit in the fridge for 30 minutes before serving. It will look thin at first, but it will thicken as it cools.
- Serve tacos warm, drizzled generously with the creamy lime tomatillo dressing.
