Roasted black beans are a crispy and delicious healthy snack that are simple and super versatile. Rinse and dry a can of black beans, toss with a bit of oil and spices, then roast in a hot oven until crispy. They are packed with protein and deserve a spot right alongside roasted chickpeas.

If you are looking for a healthy snack to curb that crunchy craving, look no further than roasted black beans. But don’t stop at just a quick snack, use roasted black beans for a crispy salad topper or as a component of a burrito bowl. Once you learn the basics of roasting beans, you’ll be able to play with the flavorings and make them different every time!

This Roasted Black Bean recipe is vegan, dairy-free and gluten-free. And even if these crispy little beans weren’t considered “healthy,” they are still so delicious and easy you should keep them in your snack rotation. This is a play on the very popular roasted chickpeas. But don’t sleep on roasting black beans, they have a creamier inside compared to roasted chickpeas, and their own unique, earthy flavor.

Ingredients that Matter

You probably have all the ingredients you need to make these roasted black beans in your pantry:

Unsalted Black Beans. Use one (15 oz.) can unsalted/no salt added black beans. We specifically recommend using beans without added salt so you can control the sodium level of the final dish. You can also use leftover beans you cooked from scratch. Use about 1 ¾ cups of homemade cooked beans.
Olive Oil. You only need 2 teaspoons of oil per can of black beans. The oil does a couple things. First it helps the spice mixture stick to the beans. Second, it helps to crisp the beans as they roast.
Spices. A couple teaspoons of your favorite seasoning works great for one can of beans. We suggest using our Homemade Chicken Taco Seasoning as it has the perfect blend of chili powder, garlic powder and savory spices like ground coriander and cumin. Plus there’s no added salt, so you (again) can control how much salt to add.
Salt and Pepper. We suggest a fine salt like table or sea salt as it’ll stick better to the beans compared to Kosher or other coarse salts. We also suggest using about ¼ teaspoon of salt and a pinch of pepper, but feel free to up the amount of either to your liking.

How to Make Roasted Black Beans

Crispy roasted black beans come together in just a handful of steps:

Black beans drying on a kitchen towel lined on a baking sheet. — 1. Rinse, drain and dry well one (15 oz.) can of unsalted black beans. Use paper towels or a clean kitchen towel to pat the beans very dry.

A small bowl with black beans topped with taco seasoning. — 2. Toss the beans in a medium bowl with oil until well coated. Then sprinkle with salt, pepper and the spice mixture and gently toss again.

A baking sheet with parchment and black beans on top ready to be roasted. — 3. Preheat oven to 400°F and line a baking sheet with parchment paper. Spread the seasoned beans in an even layer on the parchment-lined baking sheet.

A baking sheet with parchment topped with crispy roasted black beans. — 4. Cook until the exterior is dried out and crispy, about 30 minutes (stirring halfway through). Cool at room temperature for about 5 minutes and they’ll continue to get crispy as they rest.

How to Store Roasted Black Beans

You can munch away on this plant-based protein snack for several days after roasting. Store roasted black beans in an air-tight container or ziptop bag for about 3 days. Store them at room temperature. They won’t have the same crispy texture compared to fresh out of the oven, but they are still a super tasty snack.

More than just a Snack

Try making a batch of these roasted black beans and use them on top of a crisp green side salad, in a burrito bowl, stirred into salsa or as a soup topper.

Recipe

Roasted Black Beans

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Author: Adam Dolge
Total Time: 40 min.
Yield: 1 cup 1x

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Description

These roasted black beans are a high-protein, crispy and healthy snack. Add your favorite seasonings, roast, and snack on them throughout the week.

Ingredients

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1 (15 oz.) can no-salt added black beans, drained and rinsed
2 tsp. olive oil
2 tsp. chicken taco seasoning, or seasoning of choice
¼ tsp. table or sea salt
1 pinch black pepper

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Dry drained and rinsed beans well between paper towels or a clean kitchen towel. Transfer to a medium bowl and toss with oil. Sprinkle on taco seasoning, salt and pepper and toss well to coat. Transfer to prepared baking sheet in a singe layer.
Roast until the exterior is mostly dry and starting to get crispy, about 20 minutes. Gently stir and roast until crispy but not burnt, another 10 minutes. Remove from oven and set aside at room temperature for 5 minutes before serving. Store in an air-tight container at room temperature for up to 3 days.

Notes

It’s very important the beans are dry before adding the oil. Be sure to spend effort into getting them as dry as possible.
Other seasoning suggestions include tajin, garlic and onion powder and ranch seasoning.

Prep Time: 10 min.
Cook Time: 30 min.
Category: Snack
Method: Roast
Cuisine: American