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Crispy Sheet Pan Black Bean Tacos Recipe

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5 from 16 reviews

These Crispy Sheet Pan Black Bean Tacos are a flavorful, quick, and easy vegetarian meal perfect for a weeknight dinner. Loaded with smoky spices, black beans, and melted cheese, then baked until golden and crispy, they are deliciously satisfying and customizable with your favorite toppings.

Ingredients

Main Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • two 14-ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 8-10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season

For Serving (Optional)

  • shredded lettuce
  • mashed avocado or guacamole
  • sour cream or cashew crema
  • pickled red onions
  • chopped cilantro
  • salsa of choice
  • lime wedges

Instructions

  1. Preheat Oven. Preheat the oven to 450°F to prepare for baking the tacos until crispy and golden.
  2. Sauté Onions. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and season with kosher salt. Cook for 3–4 minutes until translucent and fragrant.
  3. Add Garlic and Spices. Stir in the garlic and chipotle pepper (if using). Cook for 30 seconds until fragrant. Add chili powder, ground cumin, smoked paprika, and tomato paste. Mix well and cook for an additional 1–2 minutes to develop flavors.
  4. Cook Black Beans. Add the drained black beans to the skillet and stir to combine. Cook for 1–2 minutes until warm. Pour in vegetable broth and bring the mixture to a simmer. Mash some of the beans slightly with a spatula. Squeeze lime juice over the mixture and season with salt and pepper to taste.
  5. Warm Tortillas. Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to make them pliable. Set aside.
  6. Prepare Baking Sheet. Brush the remaining olive oil on a large rimmed baking sheet. Place the warmed tortillas on the sheet and flip to coat both sides lightly with oil.
  7. Assemble Tacos. Spread the black bean mixture evenly over half of each tortilla and sprinkle with shredded cheese. Fold each tortilla carefully over the filling, flipping so the cheese side is down if desired.
  8. Bake Tacos. Transfer the baking sheet to the preheated oven. Bake for 8–10 minutes until the bottom is golden brown. Carefully flip the tacos using a spatula and bake for another 8–10 minutes until crispy on both sides.
  9. Serve. Remove tacos from the oven and let cool for 2–3 minutes. Serve warm with your favorite toppings such as cashew crema, chopped cilantro, salsa, or lime wedges.

Notes

  • For extra spice, add an additional chipotle pepper or adobo sauce to the beans.
  • Use corn tortillas for a gluten-free option; flour tortillas can be substituted but may be less crispy.
  • If you prefer vegan, substitute cheese with a plant-based melty cheese or omit completely.
  • To make ahead, prepare the black bean filling in advance and assemble tacos just before baking.
  • Brush the tortillas with olive oil to help them crisp up nicely in the oven.
  • Use a rimmed baking sheet to prevent any filling or oil from spilling over in the oven.

Find it online: https://hotsavors.com/crispy-sheet-pan-black-bean-tacos-recipe/