The Veggie Tacos That’ll Make Meat-Lovers Beg for Seconds

You know those sad, limp veggie tacos that taste like crunchy disappointment?

These Crispy Black Bean & Avocado Tacos are the opposite of that.

Crunchy shells. Melty cheese. Creamy avocado lime crema. All packed with hidden veggies even picky eaters will love.

Ready in 30 minutes flat—no sad tacos here.

Ingredient Overview:

For the Tacos:

• 12 small corn tortillas – Sturdier than flour for baking.

• 2 cans black beans (drained, rinsed) – Protein-packed base.

• 1 red bell pepper (diced) – Sweet crunch.

• ½ red onion (diced) – Zesty bite.

• 1 tomato (diced) – Fresh acidity.

• 2 cups baby spinach – Sneaky greens.

• 2 tbsp taco seasoning – Homemade or store-bought.

• 1 cup shredded cheddar – Gooey goodness.

• Hot sauce – To taste.

For the Avocado Crema:

• 1 ripe Hass avocado – Creamy base.

• ⅓ cup Greek yogurt – Tangy richness.

• ¼ cup cilantro – Fresh herb punch.

• 1 garlic clove – Savory depth.

• Juice of 1 lime – Bright acidity.

• Salt + pepper – To taste.

Veggie Tacos

Step-by-Step Instructions:

1. Prep the Filling

• Preheat oven to 400°F (200°C).

• In a skillet, sauté bell pepper + onion for 3 mins until soft.

• Add black beans, tomato, spinach, taco seasoning. Cook 5 mins.

2. Assemble Tacos

• Place tortillas on a baking sheet.

• Fill each with:

  • Bean mixture

  • Sprinkle of cheese

• Fold tortillas, press lightly.

3. Bake to Crispy Perfection

• Bake 10-12 mins until golden and crispy.

4. Make the Avocado Crema

• Blend avocado, yogurt, cilantro, garlic, lime, salt, pepper until smooth.

5. Serve & Devour

• Drizzle tacos with crema + hot sauce.

• Top with extra avocado slices.

Serving Suggestions, Storage Tips & Variations

Veggie Tacos

Serving Suggestions:

• Immediately (for maximum crispness).

• With lime wedges + extra cilantro.

Storage Tips:

• Filling: 3 days in fridge.

• Crema: 2 days (press plastic wrap on surface).

Variations:

• Spicier? Add jalapeños to filling.

• Vegan? Use dairy-free cheese + yogurt.

• Extra crunch? Add shredded cabbage.

FAQs

    1. Can I use flour tortillas?

• Yes, but they won’t crisp up as well.

    2. How do I keep tacos from splitting?

• Don’t overfill.

• Press edges lightly before baking.

    3. No Greek yogurt?

• Sub sour cream or mayo.

    4. Can I air-fry these?

• Yes! 375°F for 8 mins.

These tacos are crispy, creamy, and packed with protein—proof that veggie meals can be downright addictive.

Now go grab those avocados… taco night just got upgraded. 🌮✨

Veggie Tacos

Serves: 4 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 380 calories 14 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

MAIN INGREDIENTS 

FOR THE TACOS:

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• 12 small corn tortillas
• 2 cans black beans (drained, rinsed)
• 1 red bell pepper (diced)
• ½ red onion (diced)
• 1 tomato (diced)
• 2 cups baby spinach
• 2 tbsp taco seasoning
• 1 cup shredded cheddar
• Hot sauce

FOR THE AVOCADO CREAM:

• 1 ripe Hass avocado
• ⅓ cup Greek yogurt
• ¼ cup cilantro
• 1 garlic clove
• Juice of 1 lime
• Salt + pepper

Instructions

1. Sauté veggie filling.
2. Stuff + fold tacos.
3. Bake until crispy.
4. Blend crema.

Notes

• Warm tortillas briefly—less likely to crack.
• Double the crema—you’ll want extra.