Crispy Sheet Pan Black Bean Tacos
Delicious and easy vegetarian tacos packed with flavor, perfect for taco night or a quick weeknight dinner.
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.
Notes
Make sure your tortillas are well-oiled to achieve crispy texture. You can customize the filling with other ingredients like corn or bell peppers.