Description
Crispy Sheet Pan Black Bean Tacos are a delightful fusion of flavor and convenience, perfect for busy weeknights. These vegetarian tacos feature a hearty black bean filling seasoned with spices and melted cheese, all wrapped in warm corn tortillas. The best part? They come together in just 45 minutes and can be customized with your favorite toppings for a delicious meal that the whole family will love. Whether youβre hosting friends or looking for an easy dinner option, these tacos offer a satisfying crunch and rich flavor that will impress everyone at the table.
Ingredients
- 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 Β½ teaspoons chili powder
- 1 Β½ teaspoons ground cumin
- 1 Β½ teaspoons smoked paprika
- two 14-ounce cans black beans, drained and rinsed
- Β½ cup vegetable broth or stock
- 1 lime, juiced
- 8β10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
- Shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges (optional toppings)
Instructions
- Preheat your oven to 450 degrees F. Make sure there is a rack positioned in the center.
- Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot and shimmering, add the diced onion. Season with 1 teaspoon kosher salt. Cook until translucent and fragrant (about 3-4 minutes). Stir in garlic and chipotle; cook until fragrant (about 30 seconds).
- Add chili powder, ground cumin, smoked paprika, and tomato paste into the skillet. Stir well to coat the onions evenly. Cook for an additional 1-2 minutes until very fragrant.
- Stir in the drained black beans. Cook until warmed through (about 1-2 minutes). Add vegetable broth; increase heat to bring mixture to a simmer. Mash some black beans slightly with a spatula; this helps bind everything together.
- Squeeze lime juice over the mixture and taste it. Adjust seasoning with kosher salt and ground black pepper as desired. Remove from heat; set aside.
- Wrap corn tortillas in a damp paper towel. Microwave for about 30 seconds until pliable.
- Brush remaining olive oil onto a large rimmed baking sheet. Place warmed tortillas on it; flip them once to coat lightly in oil. Spread black bean mixture over half of each tortilla; sprinkle cheese on top. Fold tortillas into tacos carefully.
- Transfer the sheet pan to your preheated oven. Bake for about 8-10 minutes until golden brown. Carefully flip tacos using a spatula; bake for another 8-10 minutes until crispy.
- Allow tacos to cool for about 2-3 minutes before serving warm with your favorite toppings like guacamole or salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 90g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For a vegan version, substitute cheese with a dairy-free alternative or omit it altogether. Customize your toppings with shredded lettuce, guacamole, pickled onions, or salsa for added flavor.