Vegetarian Black Bean Baked Taco Recipe

This vegetarian baked taco recipe is NEXT LEVEL! Black beans and quinoa combine with a signature taco spice blend for a seriously delicious “meaty” filling. Then they’re smothered with cheddar cheese and baked up crispy and crunchy.

Crispy edges, cheesy middles, taco perfection.

• This is the perfect way to warm up the crispy taco shells while you melt the cheese! Did you know you’re supposed to warm up crispy taco shells before filling them? It seems like a pointless extra step, but it honestly totally changes the flavor and texture of the shells. It also makes them less likely to crack while you’re eating them!
• If you haven’t tried quinoa before, this is a great recipe to try it in! Quinoa is one of my absolute favorite ways to bulk up any meal – it’s loaded with protein and fiber, which makes it a great addition to your favorite main dishes, sauces, or salads! The spices and beans in these black bean tacos add tons of flavor to the dish, and the quinoa gives it that “meaty” texture.
• This baked taco recipe is a great vegetarian option for the meat eaters in your life! This is a wonderful recipe to make for those meat-eaters in your life who might want to try eating more plant-based meals! The flavors and textures of these tacos will be familiar, which means they’re a great way to make that transition into eating more vegetarian meals while enjoying your favorite dishes!

Here’s how it all comes together.

Heat oil in a large pot over medium-high heat. Add onion, along with a pinch of salt and pepper, and cook, stirring frequently, for about 5 minutes.

Add cumin, chili powder, chiles in adobo, garlic powder, black beans, quinoa, lime juice, 1/2 cup water, and stir to combine.

Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point, it should have a similar texture and consistency to regular taco meat.

Place crispy taco shells in a 9×13 baking dish or casserole dish. Divide taco meat evenly between the taco shells.

Divide cheese evenly between the taco shells.

Bake for 4-6 minutes until the cheese is melted.

Top with all your favorites – lettuce, sour cream, guacamole, queso fresco, jalapeno, and cilantro.

Things I learned while testing this recipe.

• It’s super easy to make this baked taco recipe vegan! Just use vegan cheese and sour cream!
• If you have serious meat eaters in your family, try mixing this black bean and quinoa taco “meat” with seasoned ground beef! Brown a pound of ground beef (or ground turkey) on the stove and add 1 tablespoon cumin, 2 teaspoons chili powder, 1-2 teaspoons chiles in adobo, and a splash of water. Then combine the seasoned beef mixture with the black bean and quinoa recipe below. This helps make the whole “quinoa tacos” idea a bit more digestible for your carnivorous friends and family!

Here’s what I’d serve with these black bean tacos.

• street corn pasta salad
• crock pot cheese dip
• creamy cilantro avocado sauce
• homemade blender salsa
• easy corn salsa recipe

A little prep goes a long way.

This black bean taco “meat” is perfect for a make-ahead meal! Prep it over the weekend and enjoy vegetarian tacos whenever you want. Just wait to fill the taco shells until you’re ready to bake them so they don’t get soggy.

Just in case you have leftovers.

• STORING: Store leftover black bean taco filling in an airtight container in the refrigerator for up to a week.
• FREEZING: Freeze leftover vegetarian taco “meat” in an airtight container in the freezer for up to 3 months. Thaw overnight before reheating.
• REHEATING: Reheat black bean taco “meat” in a large sauté pan over medium heat, stirring until warmed through. You may want to add a bit of water or olive oil to the pan so that the filling doesn’t stick to it.

More easy taco recipes for your eating pleasure.