an over head view of the crispy plant based bean tacos on a tray next to cheese dip and a lime.

Crispy Plant Based Bean Tacos

Taco Tuesday is my favorite night of the week. The only downside to it is that I find myself making the same taco recipe every week. Recently I got to mix up my taco Tuesday night with these Crispy Plant-Based Bean Tacos. Everyone can join in the fun with these tacos being gluten-free and vegan.


The real star of the taco is the House Party Mild Cheesy Dip. This mild cheese dip gives the tacos an extra kick and let’s face it who doesn’t love a good cheese dip. Making these tacos are rather simple. You first start out by placing all of your spices, vegetables, and black beans in a skillet on medium heat. After letting that mixture cook for a bit and preparing the tortillas, you get to assemble the tacos. What makes this recipe slightly different from other taco recipes is that you put the tacos in the oven for about 20 minutes to make them crispy.


Once the tacos are out of the oven you can garnish them however you like. I like to put some avocados on mine and some extra House Party Mild Cheese Dip on the side. Give this taco recipe a try next taco Tuesday!


Get more gluten-free taco recipes here.

an over head shot of the crispy plant based black bean tacos on a pan with a lime next to them..


5 from 1 vote
an over head view of the crispy plant based bean tacos on a tray next to cheese dip and a lime.
Print Recipe

Crispy Plant Based Bean Tacos

Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 10 tacos
Calories: 61kcal
Author: Gluten Free & More


  • 3 tablespoon vegetable oil
  • 1 red onion , diced
  • 4 cloves garlic , minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 (15-ounce) cans of black beans, rinsed and drained
  • 2 chipotles in adobo peppers , mined
  • ½ cup gluten-free vegetable broth
  • 1 –12 gluten-free soft tortillas
  • 6- ounces of House Party Mild Cheesy Dip
  • Lime wedges , for serving
  • Avocado slices , for serving
  • Cilantro leaves , for serving


  • Preheat oven to 425°F.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic, paprika, and cumin, and cook, stirring for 30 seconds. Add the black beans, chipotle peppers, and vegetable broth, and cook until heated. Mash the beans until almost smooth.
  • Wrap tortillas in a damp cloth and microwave for 15–30 seconds to soften.
  • Brush about 2 tablespoons of oil on a sheet pan. Spread some of the black bean mixture on half a tortilla and some House Part Cheesy Dip on the other half. Fold the tortillas in half and place them on the oiled sheet pan. Brush the tops of the tortilla with more oil, place another sheet pan on top of the tacos, and bake for 16–20 minutes or until crispy.
  • Heat some House Party Cheesy Dip and serve on the side for dipping along with lime wedges, avocado slices, and cilantro.


Nutrition Facts
Crispy Plant Based Bean Tacos
Amount Per Serving
Calories 61 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 45mg2%
Potassium 30mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 102IU2%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baked Beans Cheese houseparty Tacos

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