Name: Crispy Sheet Pan Black Bean Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 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, 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; Shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges (for serving)

Why Make This Recipe

Crispy Sheet Pan Black Bean Tacos are a delicious and satisfying vegetarian option. They are quick to prepare and full of flavor. Plus, they can be customized with your favorite toppings. This recipe is perfect for a weeknight dinner or a weekend gathering with friends and family.

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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, ensuring a rack is positioned in the center of the oven.
Gather and prep all ingredients according to the Ingredients List above. It’s helpful to get any chopping and measuring done ahead of time as the black bean tacos come together quickly.
Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot and shimmering, add the onion. Season with 1 teaspoon kosher salt and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
Stir in the garlic and chipotle. Cook just until fragrant, about 30 seconds.
Add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onion and cook for another 1-2 minutes until very fragrant.
Add the black beans to the skillet, stirring to combine with the aromatic mixture. Cook for 1-2 minutes until heated through.
Pour in the vegetable broth and bring the mixture to a simmer. Use a spatula or wooden spoon to mash the black beans slightly, binding everything together. If needed, cook for 1-2 minutes longer to thicken.
Squeeze the lime juice over the mixture and taste. Add additional kosher salt and ground black pepper as desired. Remove from the heat and set aside.
Meanwhile, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to steam them, making them pliable for assembly.
Brush the remaining 2 tablespoons of olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the sheet, flipping them once or twice to coat lightly in oil.
Spread the black bean mixture over half of each tortilla and sprinkle cheese on top. Fold the tortillas to create a taco around the filling. Flip the tacos so the cheese side is facing down.
Transfer the sheet pan to the oven and bake the tacos for 8-10 minutes. Remove from the oven and carefully use a spatula to flip the tacos. Bake for another 8-10 minutes until golden and crisp.
Allow the tacos to cool for 2-3 minutes as they will get even crispier. Serve warm with your favorite toppings like cashew crema, chopped cilantro, lime juice, or salsa. Enjoy!

How to Serve Crispy Sheet Pan Black Bean Tacos

These tacos are easy to serve warm, topped with your favorite ingredients. Consider shredded lettuce, mashed avocado, sour cream, or any salsa you love. Lime wedges on the side can enhance the flavor!

How to Store Crispy Sheet Pan Black Bean Tacos

If you have any leftovers, let the tacos cool completely. Store them in an airtight container in the refrigerator for up to 2 days. They can also be frozen. Just wrap them in foil or cling film and place them in a freezer bag.

Tips to Make Crispy Sheet Pan Black Bean Tacos

For extra flavor, add spices according to your taste.
If you like a little heat, don’t skip the chipotle pepper!
Make sure to steam the tortillas for easy folding and to prevent tearing.

Variation

You can replace black beans with pinto beans or lentils for a different flavor. Try adding roasted vegetables like bell peppers, zucchini, or corn for more texture and taste!

FAQs

1. Can I make these tacos gluten-free?
Yes! Just make sure to use gluten-free corn tortillas.

2. Can I prepare the filling ahead of time?
Absolutely! You can make the black bean filling a day before and store it in the refrigerator. Just reheat before assembling the tacos.

3. Are these tacos vegan?
They can easily be made vegan by omitting cheese or using a dairy-free cheese option!

Enjoy making and sharing these crispy black bean tacos with your loved ones!