One of my favorite taco places in ATX does a carrot and black bean taco recipe and it is my favorite. I will not claim that my tacos are as good as theirs, but this recipe is a good substitution for when I don't want to order out. These Vegan Crispy Baked Carrot and Black Bean Tacos are a delicious way to enjoy tacos.
These tacos are baked in the oven for crispness. If you don't care about your tacos being crispy, you can skip this step to save time. Either way they will be delicious. The carrots and black beans pair so well together. I am all in all obsessed with this taco recipe, my boyfriend who is not vegan or vegetarian also loves it.
Let's get into the recipe.
These vegan baked spicy carrot and black bean tacos are
- easy to make
- made with healthier ingredients
- plant based, gluten free and dairy free
- full of fiber
- nut free
- the perfect vegan dinner recipe
- higher in protein
Ingredients for hemp seed pesto stuffed spaghetti squash
- onion
- garlic
- carrots
- black beans
- cilantro
- cumin
- chipotle peppers
- chili powder
- lime
- nutritional yeast
- maple syrup
- taco shells
See recipe card for quantities.
Instructions to make crispy baked black bean and carrot tacos
- Preheat oven to 425 degrees. Note: you can skip the baking step if you don't care about your tacos being crispy.
- Heat a splash of oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add carrots, garlic, spices, cilantro, maple syrup and chili peppers. Cook for 8 additional minutes, until veggies have softened.
- Add black beans to the pan and cook for 3 more minutes.
- Warm taco shells for 30-40 seconds in the microwave until softened. Place taco shells on a sheet pan and fill with bean filling. Fold tacos over and top with an additional sheet pan so they do not open. Bake tacos for 15-20 minutes, until crisp.
- Top avocados with your favorite toppings and dig in. I topped mine with fresh avocado and dipped mine in salsa.
Substitutions
- chipotle peppers - can be subbed with ½-1 jalapeno
- cilantro - can be subbed with parsley
- black beans - can be subbed with pinto beans or chickpeas
Other vegan tacos and burritos to try
If you make these Vegan Crispy Chipotle Carrot and Black Bean Tacos, please leave me a rating and review on this blog post. This is the best way to support me!
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Vegan Crispy Chipotle Carrot and Black Bean Tacos
These Vegan Crispy Baked Carrot and Black Bean Tacos are a delicious taco recipe.
Ingredients
- This makes enough for about 6 tacos so 2-3 servings depending on how hungry you are
- ½ onion - finely sliced
- 3 cloves garlic - minced
- 2 medium carrots - finely sliced I like to cut mine into 2-3 inch long pieces
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt to taste I recommend ½-1 teaspoon
- black pepper to taste
- 1 chipotle pepper + 1 teaspoon sauce from canned chipotle peppers in adobo sauce
- 1 tablespoon nutritional yeast If you don't have access to this you can omit, just adds flavor
- ½ cup finely chopped cilantro or parsley
- 1 teaspoon maple syrup honey or sugar (optional but adds flavor)
- juice from 1 lime
- 1 can black beans drained
- +6 taco shells of choice
- +optional toppings and sides: Sliced avocado and salsa of choice
Instructions
- Preheat oven to 425 degrees. Note: you can skip the baking step if you don't care about your tacos being crispy.
- Heat a splash of oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add carrots, garlic, spices, cilantro, maple syrup and chili peppers. Cook for 8 additional minutes, until veggies have softened.
- Add black beans to the pan and cook for 3 more minutes.
- Warm taco shells for 30-40 seconds in the microwave until softened. Place taco shells on a sheet pan and fill with bean filling. Fold tacos over and top with an additional sheet pan so they do not open. Bake tacos for 15-20 minutes, until crisp.
- Top avocados with your favorite toppings and dig in. I topped mine with fresh avocado and dipped mine in salsa.
Tried this recipe?Let us know how it was!
Beth
I love this taco recipe. So tasty
★★★★★