I looooooove tacos. The shells are perfect little vessels to hold all sorts of delectable morsels.
Fish, pork, chicken, beef… all taco varieties have been covered over the years. One type was eluding me though, I hadn’t found a vegetable taco recipe that was adequate.
My husband and I were trying to introduce healthier options into our dinner rotation. We had gotten to a point where everything seemed to be loaded with fat, calories and sodium. Our typical taco needed a massive overhaul, but all meatless recipes I found were lacking in major ways.
Then, suddenly, I found my white whale! This veggie taco recipe is fantastic. It’s unbelievably delicious, especially considering how simple it is to make. Everything marries so well together, the black beans and corn pair wonderfully with the fajita mix.Finishing with fresh cilantro adds a nice burst of fresh flavor.
It is food bliss. I love making these. I get all of my favorite taco flavors, without the added fat and calories.
Baked Black Bean Tacos
Adapted from Peas & Crayons
2 cups black beans
1 large onion
3 garlic cloves
3-4 bell peppers
3/4 cup corn
3/4 cup cilantro leaves
2 cup Pepper jack cheese
4-8 Tortilla shells
dash hot Mexican chili powder
Salt + Pepper
On the side:
Start by chopping and slicing all your vegetables, grating cheese and cleaning cilantro before beginning to cook this dish. It’s easier to do it all before the heat is on and things are moving fast. I also use a foil lined baking sheet with a cooling rack to hold my taco shells for baking. The foil makes clean-up super easy.
Preheat your saute pan to a medium-high heat and add a tablespoon of olive oil. Add the bell peppers to the pan and season with salt and pepper. Cook the peppers for a few minutes until the skin begins to blister slightly and get some charred spotting. The peppers have a thicker skin, so it takes a little bit longer for them to soften up.
Once the peppers begin to get charred, add in the onions. Saute the onions for a couple of minutes with the peppers and then add the corn and garlic. Stir together and cook for an additional minute or two.
Before I cut the heat, I add a little cumin, oregano, hot Mexican chili powder and some salt and pepper to season my veggie fajita mix.
Warm the tortillas for a few seconds in the microwave until they are pliable and grab your beans.
Now, start the assembly line…
Grab 1 tortilla shell, fill with the fajita mix and black beans, add a few sprigs of cilantro and some pepper jack. Roll the taco and place it on the cooling rack. Use toothpicks to hold the taco together.
Do this with the remaining tacos. Top with pepper jack and bake at 375 for 20-25 minutes. The shells will crisp and turn slightly dark around the edges.
Add sour cream, pickled jalapenos, pico de gallo and hot sauce on the side and eat!