Crispy Sheet Pan Black Bean Tacos are a delicious and easy way to enjoy a vegetarian meal. Packed with flavor, they are perfect for taco night or a quick weeknight dinner. The combination of black beans, spices, and melted cheese wrapped in a soft tortilla will surely make your taste buds dance!
Why Make This Recipe
This recipe is not just tasty; it’s also healthy and easy to prepare. With simple ingredients, you can whip up a satisfying meal for friends or family. Plus, these tacos are customizable! You can add your favorite toppings to make each taco unique. Whether you’re a seasoned cook or a beginner in the kitchen, these tacos are a fantastic choice.
How to Make Crispy Sheet Pan Black Bean Tacos
Making Crispy Sheet Pan Black Bean Tacos is simple and quick. Here’s how to do it step by step.
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.
- Gather and prep all ingredients according to the ingredients list. This will help the cooking process go smoothly.
- Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot, add the onion and season with 1 teaspoon of kosher salt. Cook for 3-4 minutes until the onion is translucent.
- Stir in the garlic and chipotle. Cook for about 30 seconds until fragrant.
- Add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir well and cook for 1-2 minutes.
- Mix in the black beans and stir to combine. Heat for 1-2 minutes until warmed. Add vegetable stock and bring to a simmer. Mash the black beans slightly with a spatula or spoon. Cook a bit longer if needed to thicken. Squeeze lime juice over the mixture and season with more salt and pepper to taste. Remove from heat.
- While the filling cooks, prep the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Brush the remaining 2 tablespoons of olive oil on a large rimmed baking sheet. Place the warmed tortillas on the sheet and coat them lightly with oil.
- Spread the black bean mixture over half of each tortilla and sprinkle cheese on top. Fold the tortillas to form tacos.
- Bake in the oven for 8-10 minutes. Carefully flip the tacos and bake for another 8-10 minutes until crisp and golden.
- Let the tacos cool for 2-3 minutes, making them even crispier.
- Serve warm with your favorite toppings. Enjoy!
How to Serve Crispy Sheet Pan Black Bean Tacos
Serve the tacos warm, topped with shredded lettuce, avocado, sour cream, pickled onions, salsa, chopped cilantro, or lime wedges. You can mix and match toppings to suit your taste!
How to Store Crispy Sheet Pan Black Bean Tacos
Store any leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Crispy Sheet Pan Black Bean Tacos
- Make sure your tortillas are well-oiled to get that crispy texture.
- Feel free to add other ingredients like corn, bell peppers, or different spices to customize the filling.
- Let the tacos cool slightly before serving to enhance their crispiness.
Variation
You can easily change things up by using other beans like pinto or kidney beans. Additionally, try using different types of cheese or adding chopped vegetables to the filling for extra flavor and texture.
FAQs
Can I make these tacos ahead of time?
Yes, you can prepare the filling and store it in the fridge for up to 3 days. Assemble and bake the tacos when you’re ready to eat.Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but they won’t be quite as crispy. Corn tortillas are recommended for the best texture.Are these tacos gluten-free?
Yes, if you use corn tortillas, these tacos are gluten-free. Always check labels to ensure all ingredients are gluten-free.
Enjoy making and eating these delicious Crispy Sheet Pan Black Bean Tacos! They are sure to be a hit with everyone.
Crispy Sheet Pan Black Bean Tacos
Ingredients
Main Ingredients
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- 1 optional chipotle pepper, finely chopped OR 1 tablespoon adobo sauce For less spice
- 2 tablespoons tomato paste
- 1.5 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 2 14-ounce cans black beans, drained and rinsed
- 0.5 cup vegetable broth or stock
- 1 lime juiced
- 8-10 pieces corn tortillas
- 6 ounces Pepper Jack or other melty cheese, freshly shredded
- Kosher salt and ground black pepper, to season
For Serving
- shredded lettuce
- mashed avocado or guacamole
- sour cream or cashew crema
- pickled red onions
- chopped cilantro
- salsa of choice
- lime wedges
Instructions
Preparation
- Preheat the oven to 450°F, ensuring a rack is positioned in the center.
- Gather and prep all ingredients according to the ingredients list.
Cooking
- Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot, add the onion and season with 1 teaspoon of kosher salt. Cook for 3-4 minutes until the onion is translucent.
- Stir in the garlic and chipotle. Cook for about 30 seconds until fragrant.
- Add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir well and cook for 1-2 minutes.
- Mix in the black beans and stir to combine. Heat for 1-2 minutes until warmed. Add vegetable stock and bring to a simmer. Mash the black beans slightly with a spatula or spoon. Cook longer if needed to thicken. Squeeze lime juice over the mixture and season with more salt and pepper to taste. Remove from heat.
- While the filling cooks, prep the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Brush the remaining 2 tablespoons of olive oil on a large rimmed baking sheet. Place the warmed tortillas on the sheet and coat them lightly with oil.
- Spread the black bean mixture over half of each tortilla and sprinkle cheese on top. Fold the tortillas to form tacos.
- Bake in the oven for 8-10 minutes. Carefully flip the tacos and bake for another 8-10 minutes until crisp and golden.
- Let the tacos cool for 2-3 minutes, making them even crispier.
Serving
- Serve warm with your favorite toppings.