Crispy Sheet Pan Black Bean Tacos Recipe
These Crispy Sheet Pan Black Bean Tacos are a quick and flavorful vegetarian meal perfect for weeknights. Featuring a seasoned black bean filling with smoky spices, wrapped in corn tortillas and baked on a sheet pan until golden and crisp, topped with melty cheese and your favorite taco fixings. This recipe combines easy stovetop sautéing with oven baking to achieve perfectly crispy tacos with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8-10 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Black Bean Filling
- 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
Tacos
- 8–10 corn tortillas
- 6 ounces Pepper Jack or any melty cheese, freshly shredded
For Serving (optional)
- shredded lettuce
- mashed avocado or guacamole
- sour cream or cashew crema
- pickled red onions
- chopped cilantro
- salsa of choice
- lime wedges
Instructions
- Prep: Preheat the oven to 450°F, placing a rack in the center. Gather and prepare all ingredients to streamline the cooking process.
- Sauté the onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
- Toast aromatics: Stir in the garlic and chopped chipotle (or adobo sauce). Cook for about 30 seconds until fragrant. Add chili powder, cumin, smoked paprika, and tomato paste, stirring to coat the onion. Cook an additional 1-2 minutes until very fragrant.
- Make the black bean filling: Add black beans to the skillet and combine with the aromatics. Cook for 1-2 minutes until warm. Pour in vegetable broth and bring to a simmer. Mash the beans slightly with a spatula to bind the mixture, cooking 1-2 more minutes if needed to thicken. Stir in lime juice and season to taste with salt and pepper. Remove from heat.
- Warm the tortillas: While the filling cooks, wrap tortillas in a damp paper towel and microwave for 30 seconds to soften and make pliable.
- Assemble the tacos: Brush the remaining 2 tablespoons olive oil on a large rimmed baking sheet. Place the warmed tortillas on the sheet, flipping to coat both sides lightly with oil. Spread black bean filling on half of each tortilla, sprinkle with shredded cheese, then fold to create tacos. Flip tacos so the cheese side faces down.
- Bake the tacos: Bake the sheet pan in the oven for 8-10 minutes. Carefully flip the tacos and bake another 8-10 minutes until golden brown and crispy. Remove from oven and cool 2-3 minutes to crisp further.
- Serve: Serve the crispy black bean tacos warm with optional toppings like cashew crema, cilantro, salsa, lime wedges, and more. Enjoy your flavorful and crunchy tacos!
Notes
- For less spice, omit the chipotle pepper or use only adobo sauce.
- Use gluten-free corn tortillas to keep this recipe gluten-free.
- The black bean filling can be made ahead and reheated before assembling tacos.
- Feel free to swap Pepper Jack cheese with your favorite melty cheese or vegan cheese to suit dietary preferences.
- Additional toppings like pickled red onions and fresh cilantro add brightness and texture.
- Be sure to oil the tortillas well to ensure crispiness when baking.
Keywords: black bean tacos, crispy tacos, sheet pan tacos, vegetarian tacos, easy taco recipe, baked tacos, Mexican vegetarian meal
