Crispy baked black bean and kale tacos are packed with veggies and plant-based protein. They’re a delicious meatless Monday meal to make any day of the week!
Black Bean and Kale Tacos
These baked black bean tacos are such a nourishing weeknight meal. They’re loaded with fiber, plant-based protein and so much flavor, and are a delicious way to eat more veggies.
The beans get cooked with the veggies and spices, stuffed into tortillas with shredded cheese, then baked until crisp.
A couple of years ago I shared my baked lentil tacos that have been a favorite ever since, and this black bean version is a new staple in our house.
My pantry is always well stocked with canned beans since they’re an easy and convenient protein to keep around, and can be seasoned and flavored in so many ways. This recipe comes together easily, and is a cost-friendly meal idea if you’re looking for new ways to eat beans.
What you’ll need for these black bean tacos
- Choose your favorite tortillas– I used an almond flour based one, but you can use flour or corn tortillas
- Canned black beans– this recipe would also work well with cooked lentils
- Chopped veggies– I used peppers, onion and kale for added veggies and micronutrients
- A spice blend made of paprika, smoked paprika, cumin, chili powder, cayenne, and salt & pepper. To save some time, you can use your favorite taco seasoning blend in place of all of the spices
- Tomato paste and water to create a thicker sauce
- Shredded cheese– I love using mozzarella or cheddar in this recipe
- Olive oil
- Your choice of toppings: jalapeno, cilantro, hot sauce, pickled onions and greek yogurt are my go-to!
- Start by sauteeing the veggies until they’re soft, then adding in the beans, kale and spices
- Cook the bean mixture with the tomato paste and water to form the flavorful filling
- Next, assemble the tacos by spreading the bean mixture onto half of the tortilla with shredded cheese, and folding it over
- Lastly, bake the tacos for 15-20 minutes until crisp
These tacos are easy to make, packed with flavor, and the perfect healthy dinner to make this week. You can tag me on Instagram if you try them!
More vegetarian recipes you’ll love:
Plant-forward Walnut & Black Bean Burritos
Roasted Asparagus Pasta Salad
Shawarma Spiced Tofu Wraps
Baked Black Bean Kale Tacos
Ingredients
- 8 small tortillas
- 1 can black beans, drained and rinsed (15 oz)
- 1 1/2 cups chopped kale
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 tbsp tomato paste
- 1/4 cup water
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 -3/4 cups shredded cheese
- Olive oil
- Cilantro and jalapeno. to top
Serve with
- Hot sauce
- Sour cream or greek yogurt
- Salsa
- Pickled onions
Directions
- Preheat the oven to 400 F
- Heat a large pan on medium heat and coat the bottom in about 2 tbsp of olive oil.
- Add the diced onion and peppers and cook on medium heat until soft, for about 3-4 minutes.
- Add the black beans, kale, spices, tomato paste and water and stir together. Cook for another 5-7 minutes, stirring every couple of minutes.
- Line a large sheet pan with parchment paper and place the tortillas in the pan.
- Add a layer of the black bean mix to half of each tortilla, top with shredded cheese then fold the tortillas over and press them down.
- Lightly spray the folded tortillas with cooking spray.
- Bake for about 15-20 minutes until crisp, OR air fry on 325 F for about 8-10 minutes.
- Garnish with chopped cilantro and jalapeno and serve with hot sauce and your favorite toppings
These are delicious! I make your lentil and walnut tacos at least once a month and these were equally as good! Tip for people trying this recipe: Siete almond flour tortillas crisp up really nicely in the oven.
Thank you Sydney! I’m so glad you enjoyed this recipe. And I agree about the Siete tortillas- they do crisp up really well!
Great recipe! Easy and delicious. I used whole wheat fajita-style tortillas to make them, and the nutty flavor really worked. Also made some guacamole for a topping. As long as the filling is on the dry side, this could be adapted to almost any filling.
Thank you, Mo! I’m so happy you tried it
This recipe is the bomb! Have made it a few times already. Very big hit. Works well with different style tortillas too.