Description
These Crispy Sheet Pan Black Bean Tacos are a flavorful vegetarian meal that combines smoky, spiced black beans with melty cheese and crispy corn tortillas baked to perfection on a sheet pan. They come together quickly and make a satisfying dinner or lunch option.
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
Tacos
- 8–10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
Instructions
- Preheat and prep: Preheat the oven to 450 degrees F with a rack positioned in the center. Gather and prepare all ingredients as listed, including dicing the onion, chopping the garlic, and draining the beans.
- Sauté onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
- Toast aromatics: Stir in garlic and chipotle pepper or adobo sauce. Cook until fragrant, about 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir to coat the onion and cook 1-2 minutes until very fragrant.
- Make black bean filling: Add black beans to the skillet and stir to combine. Cook 1-2 minutes until warmed through. Pour in vegetable broth and increase heat to bring mixture to a simmer. Use a spatula to mash the beans slightly to bind. Cook 1-2 minutes to thicken if needed. Squeeze lime juice over the mixture and season with salt and black pepper to taste. Remove from heat and set aside.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to steam and make pliable. Set aside.
- Prepare sheet pan: Brush the remaining 2 tablespoons olive oil onto a large rimmed baking sheet. Place warmed tortillas on the sheet, flipping them once or twice to coat both sides lightly with oil.
- Assemble tacos: Spread black bean mixture onto half of each tortilla, then sprinkle shredded cheese over it. Fold tortillas to create tacos, pressing gently. Flip tacos so the cheese side is down for baking.
- Bake tacos: Bake tacos in the preheated oven for 8-10 minutes. Remove and carefully flip each taco. Return to oven and bake an additional 8-10 minutes until golden and crispy. Remove from oven and let cool 2-3 minutes to crisp further.
- Serve: Serve the crispy black bean tacos warm with desired toppings such as cashew crema, guacamole, chopped cilantro, lime wedges, or salsa. Enjoy immediately for best texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 250 degree F oven for 5-10 minutes or on the stovetop quesadilla-style for best crispiness.
- Choose thinner, soft corn tortillas for easier folding and less cracking. “Super soft” labeled corn tortillas work well.
- For faster prep, dice onions and shred cheese up to 5 days in advance, storing in airtight containers. Prepping toppings ahead saves time on busy nights.
