Name: Crispy Sheet Pan Black Bean Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil, divided; 1 medium yellow onion, diced; 4 cloves garlic, finely chopped; 1 chipotle pepper in adobo sauce, finely chopped (optional); 2 tablespoons tomato paste; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons smoked paprika; 2 (14 ounce) cans black beans, drained and rinsed; 1/2 cup vegetable broth; 1 lime, juiced; 8-10 corn tortillas; 6 ounces Pepper Jack cheese, shredded; Kosher salt and ground black pepper to taste; Optional toppings: shredded lettuce, mashed avocado, sour cream, pickled red onions, chopped cilantro, salsa, lime wedges

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why make this recipe

Crispy Sheet Pan Black Bean Tacos are a delicious and easy meal option for anyone looking to enjoy a meat-free dish. Packed with flavor and made with simple ingredients, these tacos bring a satisfying crunch and a burst of taste to your table. They are perfect for a quick dinner, a casual gathering, or meal prep for the week. Plus, they can be easily customized with your favorite toppings!

how to make Crispy Sheet Pan Black Bean Tacos

Ingredients :

3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, finely chopped or grated
1 chipotle pepper from a can packed in adobo sauce, finely chopped or 1 tablespoon adobo sauce (optional)
2 tablespoons tomato paste
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
2 (14 ounce) cans black beans, drained and rinsed
1/2 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
Optional toppings: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges

Directions :

Preheat the oven to 450°F (232°C) and ensure a rack is positioned in the center of the oven.
In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion, season with 1 teaspoon kosher salt, and cook until translucent and fragrant for about 3-4 minutes.
Stir in the garlic and chipotle (if using), cooking for about 30 seconds. Then add the chili powder, ground cumin, smoked paprika, and tomato paste. Cook for an additional 1-2 minutes until fragrant.
Add the black beans and stir to combine. Cook until warm for 1-2 minutes. Then add the vegetable broth and bring to a simmer. Slightly mash the black beans with a spatula, and cook for an additional 1-2 minutes to thicken. Squeeze lime juice over the mixture and season with salt and pepper to taste. Remove from heat.
Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to steam, making them pliable.
On a large rimmed baking sheet, brush the remaining 2 tablespoons of olive oil. Place the warmed tortillas on the sheet, spreading the black bean mixture over half of each tortilla and sprinkling cheese on top. Fold the tortillas to create tacos.
Bake the tacos in the preheated oven for 8-10 minutes. Carefully flip them over and bake for an additional 8-10 minutes until golden and crisp. Let them cool for 2-3 minutes to become even crispier.
Serve warm with your choice of toppings.

how to serve Crispy Sheet Pan Black Bean Tacos

Serve these delicious tacos warm, straight from the oven. Offer various toppings like shredded lettuce, mashed avocado, sour cream, pickled onions, or salsa on the side. Let everyone build their own taco for a fun mealtime experience!

how to store Crispy Sheet Pan Black Bean Tacos

If you have leftovers, store the tacos in an airtight container in the refrigerator. They can stay fresh for up to 3 days. Reheat in the oven or microwave before enjoying again. For best results, it’s best to store the filling and tortillas separately to maintain their crispiness.

tips to make Crispy Sheet Pan Black Bean Tacos

Use fresh spices for the best flavor.
Don’t skip steaming the tortillas; it makes them easier to fold.
For extra crunch, bake the tacos a bit longer. Just keep an eye on them to avoid burning.
Feel free to customize the filling by adding other veggies like bell peppers or corn.

variation (if any)

You can easily make these tacos spicier by adding extra chipotle peppers or a dash of cayenne pepper. For a different flavor, try using different beans, such as pinto beans or kidney beans. You can also switch out the cheese for a dairy-free version if you prefer.

FAQs

Can I make these tacos ahead of time?
Yes! You can prepare the bean mixture and store it in the refrigerator. Assemble the tacos just before baking for a fresh taste.

What can I use instead of corn tortillas?
You can use flour tortillas if you prefer, but keep in mind they may not get as crispy as corn tortillas.

Can I freeze the tacos?
Yes, these tacos can be frozen before baking. Just wrap the assembled tacos tightly in foil or plastic wrap. When you’re ready to eat, bake them straight from the freezer, but add a few extra minutes to the cooking time.