Crispy Bean Tacos (Vegan and Gluten-Free!)
For a quick and easy, weeknight friendly crowd pleaser, look no further than these crispy bean tacos. They are filled in the inside with cream smashed beans, seasoned simply but deliciously, as well as pieces of green bell pepper and onions. What makes these tacos simply irresistible though, are the crispy taco shells. Made with corn tortillas, the crispy fried tortilla texture is only augmented by little bits of filling that escape into the hot oil. Perfect for dipping in salsas and hot sauce, these tacos built on pantry staples are sure to be a weeknight go-to in no time.
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Looking for Bean Recipes? Try one of these!
- Chrysanthemum Greens and Lima Beans in Coconut Broth
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- Caramelized Vegan Zucchini Dip with White Beans
- Green Bean Salad with Truffle Oil
- Vegan White Bean Salad Sandwiches
- Cranberry Bean Zuppa Lombarda
- Miso-Glazed Fresh Garbanzo Beans
- White Bean Creamy Vegan Artichoke Soup
- Roasted Cranberry and Lima Bean Thanksgiving Salad
- Red Bean Sassafras Root Stew
- White Bean Salad with Roasted Garlic Scapes Recipe
- Instant Pot Black Borracho Beans with Potatoes
- Hearty Bean Dinner Salad with Sun Dried Tomato Dressing
- Spicy Jackfruit and Black Bean Stew with Bananas
- Hibiscus Flower and White Bean Vegan Tostadas
- White Bean Gnocchi, AKA Vegan Protein Pasta
Tacos? We got tacos!
- Vegan Baja Fish Tacos with Mango Salsa
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- Great Vegan BBQ without a Grill + Cauliflower Tacos
- Easy Air Fried Crispy Potato Tacos
- Wild Oyster Mushroom Tacos with Purple Cabbage Slaw
Crispy Bean Tacos Tips and Tricks
- We used corn tortillas here (ours are homemade, hence and multi-colored), which are a great option as they are generally cheaper and gluten-free. In order to make your corn tortillas more flexible so they can bend without breaking, it helps to heat them a little. I wrap mine in a clean dishcloth, dampened from the sink, and microwave the stack for 30 seconds to a minute. Other options include heating both sides in the stove, or wrapping in foil and placing in the oven for several minutes. You can of course use flour, if you prefer.
- We made our tacos in a skillet, but if you prefer an oven version that works too (although they’ll be a little less crispy). Heat the oven to 425, and oil a sheet pan. Add the tacos in a single layer, brush with a little more oil, and cook for around half an hour. Make sure to flip once around the 20 minute mark!
- We added bell peppers and onions to these tacos for some added vegetables goodness, but you can get creative with it! As long as it’s chopped small, and you have enough smashed bean to hold everything together, you’ve got options. Mushrooms, zucchini, broccoli, tomatoes, chili peppers, and corn would all be great additions. You could even add steamed spinach or massaged kale!
- These tacos certainly don’t need any added vegan cheese to be delicious, but it’s a great addition if you’ve got some!
Crispy Bean Tacos (Vegan and Gluten-Free!)
Crispy Bean Tacos (Vegan and Gluten-Free!)
Ingredients
- 15.5 oz. can of beans (black, pinto, and kidney are good choices), or about 2 cups of rehydrated beans
- 1 Tbsp. nutritional yeast
- 1 tsp. ground cumin
- 1 tsp. Mexican oregano
- 1 tsp. chili powder
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 1/2 green bell pepper
- 1/4 medium-sized onion
- 12 small corn tortillas
- Oil, for cooking
Instructions
- Drain and rinse your beans. Add them to a mixing bowl along with the spices, and smash with a potato masher. Once the beans are smashed into a lumpy "refried" texture, set aside.
- Dice your bell pepper and onion, and add them to the beans. Mix well to combine the vegetables and beans.
- Soften your tortillas by wrapping in a clean, damp kitchen towel and microwaving them for 30-60 seconds. Add about 2 Tbsp. of filling on one half of a soften tortilla, and then fold in half, pressing the filling to cover the half tortilla. Repeat until the filling is used up.
- Heat a generous layer of oil in a large skillet on medium heat. Working in batches, fry your tacos for 2-3 minutes on each side, until golden and crispy. Serve hot, and dip into your favorite salsa or hot sauce.
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