I bet you can’t stop at one handful of Crispy Oven Roasted Black Beans! This easy, healthy, crunchy vegan snack is loaded with plant based protein and fiber for a satisfying and addictive nosh. These Crispy Beans are also the perfect party snack!
I love crispy roasted garbanzo beans, so it makes sense that I would also love this similar black bean recipe. I’m sure you will too. Dry roasting is a fun way to use all kinds of beans and turn them into a delicious crunchy snack.
Why you’ll love these Roasted Beans
- 2-ingredient easy snack recipe
- Healthy, no salt, Vegan Snack.
- Simple pantry ingredients.
- No oil and still a crispy, crunchy, super satisfying snack
- Plant-based protein and fiber.
- Meal prep rock star: grab and go, portable, healthy snack, needs no refrigeration.
- Allergen friendly: no nuts or soy, dairy-free, egg-free.
Ingredients and Substitutions
- Black Beans: Look for low-sodium or no-salt varieties. Using canned beans cuts down on the time needed to make this black bean snack. But you can definitely start with dried beans beans and cook them to make this recipe. You can also substitute the black beans for chick peas, pinto beans, great northern beans or kidney beans.
- Taco Seasoning: Use my no salt taco seasoning recipe or buy some at the grocery store—but make sure to read the ingredient list. You’ll want to see spices like chili powder, garlic powder, cumin, paprika, oregano and onion powder. Check the sodium content if you usually buy packets of taco seasoning.
Nutritional Information for Black Beans
- High in carbs….but also high in protein and fiber, so black beans do not cause a spike in blood sugar levels.
- Black beans are high in folate, thiamin, magnesium, iron and potassium.
- Resistant starch improves digestive health.
- Plant-based protein helps keep you full longer, which can help with weight loss.
- They can boost heart health by decreasing blood pressure and working as an anti-inflammatory.
How to Roast Black Beans
Preheat oven to 450 and line a large rimmed baking sheet with unbleached parchment paper.
Pour into a mesh sieve to drain. Rinse until water runs clear.
Spread the drained beans onto a kitchen towel. Dry black beans by patting with the corner of the towel. Do not smush them. Just roll them around under the towel, absorbing as much of the moisture as you can.
Spread the beans onto the prepared pan in a single layer and use a paper towel to blot up any remaining moisture.
Sprinkle with spices. Mix well. It’s easiest to use your hands to gently toss the beans with the spices.
Place baking tray in oven and immediately turn the temperature down to 350. Set the timer for 15 minutes. Shake baking pan or use a wooden spoon to stir the beans.
Place the sheet pan back in the oven for another 15 minutes. Roast until crisp and dry. Many of the toasted black beans will have cracked…that is just fine. They may need another 5-10 minutes to be fully crisp, but keep in mind they will continue to crisp as they cool.
Let the beans cool completely before transferring to an airtight container.
Roasted Black Bean Flavor Variations
To keep these roasted black beans a low-sodium snack option, I do not add salt. If you’d like, add ½ teaspoon sea salt to any of these flavors. Here are some delicious ways you can change this recipe up:
- Ranch: Replace the taco seasoning with 1 Tablespoon Dry Ranch Dressing Mix.
- Cajun: Add 1 teaspoon smoked paprika and ⅛ teaspoon cayenne pepper to the taco seasoning.
- Spicy: Include ¼ teaspoon cayenne pepper with the seasoning for medium heat or ½ teaspoon for a bigger burst of spice.
- Italian: Replace the taco seasoning with 1 Tablespoon Italian seasoning plus 2 teaspoons nutritional yeast. If you have any fresh parsley or thyme, add 1 teaspoon fresh minced herbs to the mix too.
- Cheesy: add 2 teaspoons nutritional yeast half way through roasting the black beans.
- Curry: 1 teaspoon curry powder + ½ teaspoon black pepper + ½ teaspoon garlic powder _ ¼ teaspoon dried mustard powder.
How to Store
- Cool completely before transferring to a clean airtight container.
- They’ll stay good at room temperature for a week.
Debra’s Pro Tips
- Don’t skip the step to pat the beans dry. Excess moisture will prevent them from crisping up. Using dry beans lets them get crunchy without using olive oil.
- If you love crispy, salty snacks, then add ½ teaspoon sea salt to the taco seasoning when you mix it with the beans before cooking.
- If you use canned beans, look for varieties with no salt, or low-sodium, and BPA free containers.
- If you’re going to make the black beans from scratch, cook them al dente so they hold up to the roasting without becoming mush. I usually do cook my own beans to save money, but this is one of those times canned beans actually work better.
What can Roasted Black Beans be used for?
- They’re a great side dish that’s nutrient dense.
- Place in ziplock bags for grab and go crunchy snacks
- Allergy friendly alternative to nuts
- Hello movie night! More protein than popcorn.
- healthy crunchy topping for salad or roasted veggies.
- As a substitute for croutons in soups like vegan taco soup or black bean soup.
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Roasted Black Beans
- 2 (15-oz) cans black beans Rinsed, drained, and pat dry.
- 1 tablespoon no salt taco seasoning
- Preheat oven to 450 and line rimmed baking tray with unbleached parchment paper.
- Rinse beans. Drain. Rinse again. Transfer drained beans to a kitchen towel and pat dry.
- Place beans onto prepared baking sheet in a single layer. Use a paper towel to gently remove any remaining moisture.
- Sprinkle with taco seasoning and use your hands to mix well without smashing the beans.
- Place seasoned beans in the oven and immediately turn the temperature down to 350. Cook for 15 minutes. Mix carefully—either roll the pan back and forth or use a wooden spoon. Place back in the oven for an additional 15 minutes.
- Remove from oven and let cool. Serve warm or at room temperature.
- Store in an airtight container at room temperature for a week.