Description
These Crispy Sheet Pan Black Bean Tacos offer a deliciously crunchy vegetarian meal perfect for a quick weeknight dinner. Featuring a smoky and spicy black bean filling sautéed with aromatic spices and baked on corn tortillas with melted cheese, these tacos are both satisfying and flavorful. Topped with your favorite fresh garnishes, they bring a perfect balance of textures and tastes to your table in just 45 minutes.
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 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
- Kosher salt and ground black pepper, to season
Tacos
- 8–10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
For Serving (Optional Toppings)
- Shredded lettuce
- Mashed avocado or guacamole
- Sour cream or cashew crema
- Pickled red onions
- Chopped cilantro
- Salsa of choice
- Lime wedges
Instructions
- Prep: Preheat the oven to 450 degrees F, placing a rack in the center. Gather and prepare all ingredients as listed, including dicing onion, chopping garlic, and rinsing black beans, so everything is ready before cooking.
- Sauté the onion: Heat 1 tablespoon of olive oil in a medium skillet over medium heat until shimmering. Add the diced onion and season with 1 teaspoon kosher salt. Cook while stirring occasionally for 3-4 minutes, until onions are translucent and fragrant.
- Toast aromatics: Add the chopped garlic and optional chipotle pepper or adobo sauce to the skillet. Cook for about 30 seconds until fragrant. Stir in chili powder, cumin, smoked paprika, and tomato paste, coating the onion evenly. Cook for 1-2 more minutes to deepen the flavors.
- Make the black bean taco filling: Add the rinsed black beans to the skillet and stir to combine with the aromatics. Cook for 1-2 minutes until warm. Pour in the vegetable broth and increase the heat to bring it to a simmer. Gently mash the beans using a spatula to bind the mixture, cooking a couple more minutes if needed to thicken. Squeeze lime juice over the filling and season with additional salt and pepper to taste. Remove from heat and set aside.
- Warm the tortillas: While the filling cooks, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable for folding.
- Assemble the black bean tacos: Brush the remaining 2 tablespoons of olive oil onto a large rimmed baking sheet. Place the warmed tortillas on the sheet, flipping them to coat both sides lightly with oil. Spread the black bean filling over half of each tortilla, then sprinkle the shredded cheese on top. Fold the tortillas over the filling to create tacos. Carefully flip the tacos so the cheese side is down.
- Bake the black bean tacos: Place the sheet pan in the oven and bake for 8-10 minutes. Remove and use a spatula to flip the tacos. Return to the oven and bake for another 8-10 minutes until the tacos are golden and crispy. Remove and let them cool 2-3 minutes so they crisp up further.
- Serve: Serve the crispy black bean tacos warm, topped with your choice of fresh garnishes like cashew crema, cilantro, lime wedges, salsa, or any preferred toppings. Enjoy your flavorful vegetarian tacos!
Notes
- For less heat, omit the chipotle pepper or use only adobo sauce.
- Use any melty cheese you prefer or keep it vegan by omitting cheese and using vegan cheese alternatives.
- Microwaving the tortillas wrapped in a damp towel makes them more pliable and easier to fold without cracking.
- The tacos crispen up more as they cool after baking, so allow rest time before serving.
- Adding toppings like pickled red onions or guacamole adds layers of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: black bean tacos, vegetarian tacos, sheet pan tacos, crispy tacos, Mexican vegetarian recipe, easy taco recipe
