Description
These crispy black bean tacos are a flavorful and satisfying vegan dish combining a savory walnut and mushroom filling with seasoned black beans, topped with melty vegan cheese and baked to golden perfection. Served with creamy chipotle or avocado crema, lime pickled onions, and fresh shredded lettuce, they provide a delicious twist on classic tacos with a perfect balance of textures and rich, smoky spices.
Ingredients
Scale
Filling
- ½ cup (56g) walnuts, broken up into pieces
- 8 ounces (227g) cremini mushrooms, roughly chopped (tough stems removed)
- ¼ cup (20g) nutritional yeast
- 1 teaspoon porcini mushroom powder (optional)
- 1 (15 oz / 425g) can black beans, drained and rinsed
- 3 tablespoons (42g) olive oil or avocado oil, plus more for cooking tacos
- 4 fat cloves garlic (20g), finely chopped
- 1 tablespoon chili powder (or 2 teaspoons for less heat)
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1½ teaspoons dried oregano (or Mexican oregano)
- ¾ teaspoon kosher salt
- ~10 twists of black pepper
- ½ cup (120g) mild salsa, strained of excess liquid
Assembly and Toppings
- 8 to 12 taco-sized flour tortillas
- 1 to 1½ cups (100 to 150g) shredded vegan cheese
- 5-Minute Chipotle Crema or Avocado Crema
- Lime Pickled Onions (optional)
- 2 to 3 cups (~100g) shredded lettuce
Instructions
- Prepare Pickled Onions: Make the lime pickled onions first to allow them to macerate while you prepare the tacos, enhancing their flavor and acidity.
- Preheat Oven: Set your oven to 425ºF (218ºC) and arrange racks on the top third and bottom positions to bake tacos later for optimal crisping on both sides.
- Toast Walnuts: Heat a large frying pan over medium-low heat for a couple of minutes, then add the walnuts. Toast for about 5 minutes until golden and aromatic, stirring frequently to prevent burning. Meanwhile, prepare the black beans by draining, rinsing, and patting dry; some beans can be gently smashed. Combine all taco spice ingredients and set aside.
- Process Filling Base: Transfer toasted walnuts to a food processor and pulse until finely crumbed but not paste-like. Add mushrooms, nutritional yeast, and porcini powder if using; pulse a few times until mushrooms are finely chopped. Add black beans and pulse about 10 times, breaking them up while retaining some texture. The filling should be moist but not sticky.
- Sauté Filling: Return the frying pan to medium heat; after one minute, add 3 tablespoons of oil and warm it. Add chopped garlic and cook, stirring often, just until it starts to change color (2-3 minutes) without browning. Stir in the prepared taco spices and cook for 20-30 seconds until fragrant. Add the bean-mushroom mixture, toss well to coat with spices, and cook, stirring occasionally, for 5-7 minutes. If sticking occurs, deglaze with a splash of water. Lower heat to medium-low, stir in strained salsa to deglaze any browned bits, and cook for 1 minute until the mixture thickens slightly and spreads easily. Remove from heat and adjust salt to taste.
- Assemble Tacos: Spread about ¼ cup (56g) of the filling on one half of each tortilla. Sprinkle a layer of shredded vegan cheese over the filling, fold the tortilla over, and press edges to seal.
- Bake Tacos: Brush a large rimmed baking sheet with 1 tablespoon of oil. Arrange the tacos in a single layer without overlapping and brush the tops lightly with oil. Bake on the bottom oven rack for 8-12 minutes or until the top is crispy and golden. Flip the tacos and move the baking sheet to the top oven rack; bake for another 5 minutes until the bottom is crispy and golden as well.
- Serve and Garnish: Let tacos cool slightly before carefully opening. Top with chipotle or avocado crema, lime pickled onions, and shredded lettuce. Serve extra crema on the side for dipping.
Notes
- Porcini Mushroom Powder: Adds rich umami flavor to the filling but is optional if unavailable.
- Tortillas: Flour tortillas are recommended for the best texture, but corn tortillas can be used as a gluten-free alternative.
- Vegan Cheese: Use your preferred shredded vegan cheese to achieve a melty texture inside the tacos.
- Lime Pickled Onions: Provide a bright acidic contrast and can be omitted if desired.
- Baking Time: Baking ensures a crispy exterior; avoid overlapping tacos on the baking sheet for even crisping on both sides.
Keywords: Black bean tacos, vegan tacos, crispy tacos, walnut mushroom filling, plant-based Mexican, vegan cheese tacos, chipotle crema, avocado crema, lime pickled onions