Crispy Sheet Pan Black Bean Tacos
These crispy black bean tacos are a vegetarian delight, combining spiced black bean filling with melted cheese in warm corn tortillas baked to golden perfection. Quick and flavorful weeknight meal.
Equipment
- 1 medium skillet
- 1 large rimmed baking sheet
- 1 microwave for warming tortillas
Ingredients
- 3 tablespoons olive oil divided
- 1 medium yellow onion diced
- 4 cloves garlic finely chopped or grated
- optional: 1 chipotle pepper from 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 to 10 corn tortillas
- 6 ounces Pepper Jack or melty cheese freshly shredded
- kosher salt and ground black pepper to season
- Optional toppings: shredded lettuce mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa, lime wedges
Instructions
- Preheat oven to 450°F and position oven rack in the center.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion, season with 1 teaspoon kosher salt, and cook until translucent, about 3-4 minutes.
- Add garlic and chipotle pepper or adobo sauce; cook until fragrant, about 30 seconds.
- Stir in chili powder, ground cumin, smoked paprika, and tomato paste. Cook another 1-2 minutes until aromatic.
- Add black beans and stir to combine. Cook until warmed, 1-2 minutes.
- Pour in vegetable broth; increase heat to bring mixture to a simmer. Mash black beans slightly with a spatula and cook 1-2 minutes longer to thicken if needed.
- Squeeze lime juice into the black bean mixture and season with additional salt and pepper to taste. Remove from heat.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
- Brush remaining 2 tablespoons olive oil on a large rimmed baking sheet. Place warmed tortillas on the sheet, coating both sides lightly with oil.
- Spread black bean filling on half of each tortilla, then sprinkle cheese on top. Fold tortillas into tacos and carefully place cheese side down on the baking sheet.
- Bake tacos for 8-10 minutes, then flip carefully and bake another 8-10 minutes until golden and crispy.
- Remove from oven and allow to cool 2-3 minutes; tacos will crisp further.
- Serve warm with desired toppings such as cashew crema, cilantro, salsa, and lime wedges.
Notes
- Best served fresh, but leftovers keep refrigerated up to 3 days.
- Reheat in 250°F oven or stovetop for crispiness.
- Use soft, pliable corn tortillas to avoid cracking.
- Prep onion and cheese ahead to save time.