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Baked black bean and soyrizo tacos that are high in fiber, topped with guacamole and salsa with melty cheese

Black Bean and Soyrizo Tacos

This quick and easy Black Bean and Soyrizo Tacos recipe packs a ton of flavor and fiber. We’re layering spiced black beans with crispy soyrizo, melty cheese, and baking everything into golden, crunchy tortillas. We top with guacamole, salsa, and any garnish of you choice for a meal that tastes indulgent but remains nutritious.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 Tacos
Calories 535 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • ½ yellow onion diced
  • 3 cloves garlic diced
  • 1 15 oz can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • 1 ⅓ cup soyrizo
  • 1 cup shredded cheese
  • 4-6 high-fiber tortillas
  • ⅔ cup Guacamole for serving
  • Cilantro optional
  • Salsa pico de gallo, or hot sauce, optional

Instructions
 

  • Preheat the oven to 400°F so it’s ready for baking the tacos later.
  • Cook the onion and soyrizo: In a large skillet over medium heat, add the olive oil and diced onion. Cook for about 2 minutes until slightly softened. Push the onion to one side of the pan and add the soyrizo to the other side. Break it apart and cook, stirring occasionally, until it starts to brown and crisp. Keep the soyrizo separate until mixed together.
    1 tablespoon olive oil, ½ yellow onion, 1 ⅓ cup soyrizo
  • Add garlic and beans: To the onion side, add the garlic and cook for about 1 minute until fragrant. To the same size, add the black beans, cumin, coriander, chili powder, paprika, and kosher salt. Mix to combine.
    3 cloves garlic, 1 15 oz can black beans, drained and rinsed, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon kosher salt
  • Combine and finish the filling: Once the soyrizo is browned to your liking, mix everything together in the pan and cook for another 1–2 minutes so the flavors meld. Remove from heat.
  • Assemble and bake the tacos: Place tortillas on a sheet pan. Spray lightly with oil, then flip over so the oiled side is touching the pan. Sprinkle shredded cheese on one half of each tortilla. Scoop the bean and soyrizo mixture on top, then sprinkle more cheese over the filling. Fold each tortilla in half.  Transfer to the oven and bake for 5–10 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.
    1 cup shredded cheese, 4-6 high-fiber tortillas
  • Add toppings and serve: Top with guacamole, cilantro, salsa, pico de gallo, or hot sauce, and serve immediately.
    ⅔ cup Guacamole, Cilantro, Salsa

Nutrition

Calories: 535kcalCarbohydrates: 59gProtein: 31gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 22mgSodium: 476mgPotassium: 653mgFiber: 35gSugar: 2gVitamin A: 461IUVitamin C: 6mgCalcium: 190mgIron: 3mg
Keyword 20-minute, baked tacos, easy weeknight dinner, family meals, high-fiber, high-protein, Mexican, Tacos, vegetarian
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