Description
Crispy Sheet Pan Black Bean Tacos are a delightful fusion of traditional tacos and quesadillas, perfect for any occasion. Ready in just 45 minutes, these vegetarian tacos feature a crispy exterior filled with a savory black bean mixture seasoned with spices and topped with melted cheese.
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
- 8–10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
- Kosher salt and ground black pepper, to season
- Shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges
Instructions
- Preheat your oven to 450°F.
- Sauté diced onion in olive oil until translucent. Add garlic and spices, cooking until fragrant.
- Stir in black beans and vegetable broth; mash some beans slightly and adjust seasoning with lime juice.
- Warm corn tortillas in the microwave wrapped in a damp paper towel.
- Assemble tacos by spreading the black bean mixture on half of each tortilla, sprinkle cheese on top, then fold.
- Place on a baking sheet brushed with olive oil and bake for 8-10 minutes until golden brown. Flip and bake for another 8-10 minutes until crispy.
- Let cool slightly before serving with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg