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Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

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Crispy Sheet Pan Black Bean Tacos are a delightful fusion of tacos and quesadillas, perfect for busy weeknight dinners or casual gatherings. Ready in just 45 minutes, these baked tacos feature a savory black bean filling seasoned with spices, offering rich flavors that appeal to both kids and adults. Each taco is crispy on the outside, with a melty cheese center that makes every bite a treat. Customize your tacos with fresh toppings like guacamole, salsa, or pickled onions for an extra burst of flavor. Enjoy a satisfying meal that’s not only delicious but also packed with protein and fiber.

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 1 chipotle pepper, 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
  • 810 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season

Instructions

  1. Preheat your oven to 450°F and prep all ingredients.
  2. In a skillet, heat olive oil and sauté diced onion until translucent. Add garlic and chipotle pepper, cooking until fragrant.
  3. Stir in spices and tomato paste; then add drained black beans and vegetable broth. Simmer while mashing some beans slightly.
  4. Warm corn tortillas in the microwave wrapped in a damp paper towel for pliability.
  5. Brush a baking sheet with olive oil, place tortillas on it, fill them with the bean mixture, sprinkle cheese, and fold into taco shape.
  6. Bake for 8–10 minutes, flipping halfway through until crispy.
  7. Allow to cool slightly before serving with desired toppings.

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