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Crispy Sheet Pan Black Bean Tacos

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

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Crispy Sheet Pan Black Bean Tacos offer a delightful twist on traditional tacos, combining the comforting flavors of a classic dish with the convenience of a sheet pan meal. These vegetarian tacos are packed with a savory black bean filling, perfectly seasoned with spices and topped with melted cheese, all encased in warm, crispy corn tortillas. Ready in just 45 minutes, they make for an ideal family dinner or a fun gathering with friends. Customizable with your favorite toppings like guacamole, salsa, and fresh cilantro, these tacos promise to satisfy every palate. Enjoy the crunch and flavor without the fuss—perfect for busy weeknights!

Ingredients

Scale
  • 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
  • 810 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded

Instructions

  1. Preheat the oven to 450°F (232°C).
  2. In a skillet over medium heat, heat 1 tablespoon of olive oil. Sauté diced onion with salt until translucent.
  3. Add garlic and optional chipotle; cook briefly before stirring in tomato paste and spices.
  4. Mix in black beans and vegetable broth; mash slightly to combine.
  5. Warm corn tortillas in a damp paper towel in the microwave for 30 seconds.
  6. Brush a baking sheet with olive oil; place tortillas on it and fill with black bean mixture and cheese.
  7. Bake for 8-10 minutes until golden brown; flip and bake another 8-10 minutes for extra crispiness.
  8. Serve warm with preferred toppings.

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