Description
Delicious and easy meat-free tacos filled with a flavorful black bean mixture and topped with cheese, perfect for quick dinners or meal prep.
Ingredients
Scale
- 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
Instructions
- 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 salt, and cook until translucent, about 3-4 minutes.
- Stir in garlic and chipotle (if using), cooking for about 30 seconds. Add chili powder, cumin, smoked paprika, and tomato paste; cook for an additional 1-2 minutes.
- Add black beans and stir to combine. Cook until warm, about 1-2 minutes. Add vegetable broth, bring to a simmer, mash slightly, and thicken, about 1-2 minutes. Squeeze lime juice and season with salt and pepper; remove from heat.
- Wrap tortillas in a damp paper towel and microwave for about 30 seconds.
- Brush a baking sheet with remaining olive oil. Place warmed tortillas on the sheet, spread black bean mixture over half, and sprinkle with cheese. Fold tortillas to create tacos.
- Bake for 8-10 minutes, flip, and bake for another 8-10 minutes until golden and crisp. Cool for 2-3 minutes before serving.
Notes
Serve warm with a variety of toppings for a fun meal experience. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: tacos, black beans, vegetarian, sheet pan dinner