Name: Crispy Sheet Pan Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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; 8-10 corn tortillas; 6 ounces Pepper Jack or melty cheese of choice, freshly shredded; Kosher salt and ground black pepper, to season; For serving, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges

Why Make This Recipe

Crispy Sheet Pan Black Bean Tacos are a delicious and easy meal that everyone can enjoy. They are perfect for a weeknight dinner or a casual gathering with friends. These tacos are vegetarian, making them a fantastic choice for meatless meals. Plus, they are packed with flavor and texture, ensuring that even meat lovers will be satisfied. The combination of crispy tortillas and a warm, savory black bean filling makes these tacos irresistible.

How to Make Crispy Sheet Pan Black Bean Tacos

Ingredients:

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
8-10 corn tortillas
6 ounces Pepper Jack or melty cheese of choice, freshly shredded
Kosher salt and ground black pepper, to season
For serving, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges, etc.

Directions:

Preheat the oven to 450 degrees F, making sure to position a rack in the center.
Gather and prep all ingredients according to the list above. This way, the black bean tacos will come together quickly.
Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot, add the onion and season it with 1 teaspoon of kosher salt. Cook for about 3-4 minutes until translucent and fragrant.
Stir in the garlic and optional chipotle pepper. Cook for another 30 seconds until fragrant.
Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir to mix with the onion and cook for 1-2 more minutes.
Add black beans to the skillet and mix with the other ingredients. Cook for 1-2 minutes until warm.
Pour in the vegetable stock and bring the mixture to a simmer. Lightly mash the black beans with a spatula, mixing everything together. If needed, cook for another 1-2 minutes to thicken. Squeeze lime juice over the mixture, taste, and season with salt and pepper.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
Brush the remaining olive oil on a large rimmed baking sheet. Place the warm tortillas on the baking sheet, flipping them to coat both sides with oil.
Spread the black bean mixture over half of each tortilla, sprinkle with cheese, and fold into tacos. Flip them over so the cheese side is down.
Bake the tacos for 8-10 minutes, then carefully flip them with a spatula. Bake for another 8-10 minutes until golden and crispy.
Allow the tacos to cool for 2-3 minutes before serving. They will get even crispier as they cool down.
Serve the crispy black bean tacos warm with your choice of toppings like cashew crema, cilantro, lime juice, and salsa.

How to Serve Crispy Sheet Pan Black Bean Tacos

Serve these tacos warm, and let everyone choose their favorite toppings. Options include shredded lettuce, guacamole, sour cream, and fresh salsa. Pair them with lime wedges for a zesty kick.

How to Store Crispy Sheet Pan Black Bean Tacos

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tacos on a baking sheet and warm them in the oven to retain crispiness.

Tips to Make Crispy Sheet Pan Black Bean Tacos

Make sure to preheat the oven fully for the best crispiness.
Use fresh tortillas for better flavor and texture.
Experiment with different types of beans or cheeses for variety.

Variation

You can easily customize these tacos by adding grilled vegetables, or using different beans like pinto or kidney beans. For a spicier kick, add more chipotle or jalapeños to the filling.

FAQs

1. Can I make these tacos ahead of time?
Yes, you can prepare the black bean mixture a day ahead and store it in the fridge. Assemble and bake the tacos just before serving for the best texture.

2. Can I freeze the leftovers?
Yes, you can freeze the black bean filling. Just allow it to cool, then store it in a freezer-safe container. Thaw before reheating.

3. What toppings do you recommend?
Popular toppings include shredded lettuce, diced tomatoes, avocado, cheese, sour cream, and fresh cilantro. Pickled red onions add a nice touch as well!