Crispy Shell Vegetarian Tacos
These easy vegetarian tacos are perfect for busy weeknights! Filled with a warm black bean and onion mixture, topped with cheese, salsa, and crunchy lettuce, they’re satisfying, cheesy, and totally customizable.
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Servings: 10 Tacos
Equipment
- Baking sheet
- Large frying pan or skillet
- Spoon
Ingredients
Bean Filling
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 teaspoons taco seasoning (or 2 tablespoons homemade)
- 1 15oz can black beans, drained and rinsed
Tacos
- 10 small hard taco shells (4.6 oz)
- 3 cups shredded lettuce
- 1 ½ cups shredded Mexican cheese (or cheddar/Monterey Jack)
- 1 cup salsa
- Juice from 3 limes
Instructions
- Preheat the oven to 400°F. Place your taco shells on a baking sheet and bake for 2–3 minutes. This makes them extra crunchy.
- Make the bean filling: In a skillet, heat the olive oil and sauté the diced onion for 2–3 minutes. Add taco seasoning and black beans. Stir and cook another 2–3 minutes until warm and fragrant.
- Assemble your tacos: Spoon 3–4 tablespoons of bean mixture into each taco shell. Top with lettuce, cheese, and a drizzle of salsa.
- Add lime juice: Finish each taco with a little fresh lime juice. Add any other toppings you love, then enjoy right away!
Notes
- These tacos are best enjoyed right after assembling, while the shells are still crispy.
- Store leftover bean filling, lettuce, salsa, and cheese in separate containers in the fridge for up to 3 days.
- Keep taco shells in an airtight container or bag at room temperature.
- You can substitute Mexican cheese with cheddar or Monterey Jack.
- The filling also works great in burritos, quesadillas, or taco bowls.
- Lime juice is optional but adds a nice fresh finish.