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Crispy Sheet Pan Black Bean Tacos Recipe

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★★★★★

4.5 from 83 reviews

These Crispy Sheet Pan Black Bean Tacos are a delicious vegetarian meal featuring a spiced black bean filling, melty cheese, and crunchy tortillas baked to perfection on a sheet pan. Easy to prepare in under an hour, they offer a flavorful combination of smoky spices, creamy cheese, and fresh toppings for a satisfying taco night.

Ingredients

Scale

Black Bean Filling

  • 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
  • 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
  • Kosher salt and ground black pepper, to season

Tortillas and Assembly

  • 8–10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded

Optional Toppings

  • Shredded lettuce
  • Mashed avocado or guacamole
  • Sour cream or cashew crema
  • Pickled red onions
  • Chopped cilantro
  • Salsa of choice
  • Lime wedges

Instructions

  1. Prep: Preheat the oven to 450°F (232°C) with a rack in the center. Prepare all ingredients by chopping, draining, and measuring so the cooking process flows smoothly.
  2. Sauté the onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and season with 1 teaspoon kosher salt. Cook for 3-4 minutes until translucent and fragrant, stirring occasionally.
  3. Toast aromatics: Stir in garlic and chipotle pepper or adobo sauce if using. Cook about 30 seconds until fragrant. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir to coat onions and cook 1-2 minutes until very aromatic.
  4. Make the black bean taco filling: Add drained black beans to the skillet and combine with the spices. Cook for 1-2 minutes, then add vegetable broth and bring to simmer. Mash beans slightly with a spatula or wooden spoon to bind the mixture. Cook another 1-2 minutes to thicken if needed. Remove from heat, stir in lime juice, and season with salt and pepper to taste.
  5. Warm the tortillas: Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to soften and make them pliable.
  6. Assemble the black bean tacos: Brush the remaining 2 tablespoons olive oil on a large rimmed baking sheet. Arrange the warmed tortillas on the baking sheet, flipping to coat both sides with oil. Spread black bean filling over half of each tortilla, sprinkle shredded cheese on top, then fold tortillas into tacos. Flip tacos carefully so the cheese side is down.
  7. Bake the black bean tacos: Bake the tacos in the preheated oven for 8-10 minutes. Remove and flip the tacos carefully using a spatula. Return to oven and bake for another 8-10 minutes until the tacos are golden and crisp. Let cool 2-3 minutes to crisp further.
  8. Serve: Serve warm with optional toppings such as cashew crema, chopped cilantro, lime wedges, salsa, and your favorite taco fixings. Enjoy your crispy vegetarian tacos!

Notes

  • For less spice, use only 1 tablespoon adobo sauce instead of a whole chipotle pepper.
  • Make sure to drain and rinse canned black beans to reduce sodium and improve flavor.
  • Use freshly shredded cheese for better melting compared to pre-shredded varieties.
  • You can prepare the black bean filling ahead and reheat it when ready to assemble tacos.
  • Other tortillas such as flour or small taco-sized tortillas can be used but corn tortillas give the best crispiness.
  • Leftover tacos can be stored in the refrigerator and crisped up under the broiler or in a skillet.

Keywords: vegetarian, black bean tacos, sheet pan recipe, crispy tacos, easy taco recipe, Mexican-inspired, meatless tacos

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