Name: Crispy Sheet Pan Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 25 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 in adobo, 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; 8-10 corn tortillas; 6 ounces Pepper Jack or any melty cheese, freshly shredded; shredded lettuce; mashed avocado or guacamole; sour cream or cashew crema; pickled red onions; chopped cilantro; salsa of choice; lime wedges

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Introduction

These crispy sheet pan black bean tacos are a flavorful and easy-to-make meal perfect for busy weeknights. Packed with smoky spices and melty cheese, they’re sure to become a favorite for taco night.

A white plate holds three golden-brown, crispy quesadillas folded in half, each filled with a dark, slightly charred mix of beans and meat visible along the edges. On the left side of the plate, there is a small pile of thinly sliced deep pink-red onions with a shiny texture, while on the right side, a small scoop of light green, creamy guacamole is placed next to two pale green lime wedges. Small green cilantro leaves are scattered over the quesadillas and plate, adding a fresh touch. The plate sits on a white marbled surface with a striped cloth partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

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.

Instructions

Step 1: Preheat the oven to 450 degrees F and position a rack in the center. Prepare all ingredients by chopping and measuring to speed up the cooking process.
Step 2: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
Step 3: Stir in garlic and chipotle pepper or adobo sauce. Cook until fragrant, about 30 seconds. Add chili powder, cumin, smoked paprika, and tomato paste, stirring to coat the onions. Cook another 1-2 minutes until very fragrant.
Step 4: Add the black beans and stir to combine. Cook for 1-2 minutes until warm. Pour in the vegetable broth and increase heat to bring the mixture to a simmer.
Step 5: Use a spatula or wooden spoon to slightly mash the beans, binding the filling. Cook 1-2 minutes more to thicken if needed. Stir in lime juice and season with salt and pepper to taste. Remove from heat and set aside.
Step 6: While the filling cooks, wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. Set aside.
Step 7: Brush the remaining 2 tablespoons olive oil on a large rimmed baking sheet. Arrange the tortillas on the sheet, flipping each a couple of times to lightly coat both sides with oil.
Step 8: Spread the black bean mixture over half of each tortilla, then sprinkle cheese on top. Fold the tortillas into tacos, enclosing the filling. Carefully flip the tacos so the cheese side faces down.
Step 9: Bake the tacos in the oven for 8-10 minutes. Remove and flip each taco carefully using a spatula. Return to the oven and bake an additional 8-10 minutes, until golden and crispy.
Step 10: Let the tacos cool for 2-3 minutes; they will crisp up further while cooling.
Step 11: Serve warm with your favorite toppings such as cashew crema, cilantro, salsa, or lime wedges. Enjoy!

Tips & Variations

For extra spice, add more chipotle pepper or adobo sauce to taste.
Try using different cheeses like cheddar or Oaxaca for varied flavors.
To make it vegan, omit the cheese or use a plant-based cheese alternative.
Pickled red onions or fresh avocado add a refreshing contrast to the smoky filling.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350-degree oven until heated through and crisp, about 8-10 minutes.

How to Serve

A white plate with three golden-brown quesadillas, each folded in half and showing a slightly crispy, uneven texture with dark browned bits at the edges, layered closely together from left to right. The quesadilla closest to the front is cut into two halves, showing a dark filling inside. On the left side of the plate, there are thin slices of bright purple-red onions, and on the right side, a small mound of chunky, light green guacamole next to two lime wedges, one whole and one cut in half, with a bright yellow-green inside. Small green cilantro leaves are scattered on the quesadillas and plate. The plate sits on a white marbled surface partially covered by a black-and-white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the black bean filling ahead of time?

Yes, the filling can be prepared a day in advance and stored in the fridge. Reheat gently on the stove before assembling the tacos.

What if I don’t have chipotle pepper or adobo sauce?

You can omit the chipotle for a milder flavor or substitute with a pinch of smoked paprika and a dash of hot sauce to replicate the smoky heat.