Crispy Sheet Pan Black Bean Tacos Recipe
These Crispy Sheet Pan Black Bean Tacos are a flavorful, vegetarian-friendly meal perfect for a quick weeknight dinner. Featuring a spicy, smoky black bean filling with aromatic spices, topped with melty cheese and crisped to perfection in the oven, they offer a satisfying crunch and vibrant taste. Served with your favorite taco fixings, this easy sheet pan recipe promises bold flavors and simple assembly with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8-10 tacos)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Black Bean Filling
- 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
- 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
- Kosher salt and ground black pepper, to season
Tacos & Toppings
- 8-10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
- Optional toppings: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges
Instructions
- Prep: Preheat your oven to 450°F and position a rack in the center. Gather and prepare all ingredients by chopping and measuring so you can cook efficiently once started.
- Sauté the onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion, season with 1 teaspoon kosher salt, and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
- Toast aromatics: Stir in garlic and chipotle pepper or adobo sauce, cooking just until fragrant, about 30 seconds. Add chili powder, cumin, smoked paprika, and tomato paste. Stir to coat the onions and cook for 1-2 minutes more to develop flavor.
- Make the black bean filling: Add drained black beans to the skillet and stir to combine with aromatics. Warm for 1-2 minutes, then pour in the vegetable broth and bring to a simmer. Use a spatula or wooden spoon to mash the beans slightly, cooking an additional 1-2 minutes to thicken. Finish by squeezing lime juice over the mixture and seasoning to taste with salt and pepper. Remove from heat and set aside.
- Warm the tortillas: While the filling cooks, wrap tortillas in a damp paper towel and microwave for 30 seconds to soften, making them easier to fold.
- Assemble the tacos: Brush the remaining 2 tablespoons olive oil onto a large rimmed baking sheet. Place tortillas on the sheet and flip them one or two times to coat both sides lightly with oil. Spread black bean filling over half of each tortilla, sprinkle with shredded cheese, then fold tortillas over the filling to create tacos. Carefully flip tacos so the cheese side is down.
- Bake the tacos: Bake the tacos on the sheet pan in the preheated oven for 8-10 minutes. Remove and use a spatula to flip each taco. Return to the oven and bake an additional 8-10 minutes until tacos are golden, crispy, and the cheese is melted. Allow to cool for 2-3 minutes; they will crisp further as they rest.
- Serve: Serve warm topped with your preferred additions such as cashew crema, chopped cilantro, salsa, lime wedges, or guacamole. Enjoy your crispy, flavorful black bean tacos!
Notes
- For less spice, omit the chipotle pepper or use only the adobo sauce conservatively.
- Use corn tortillas for a traditional taco flavor; flour tortillas may also be used but will yield a different texture.
- Feel free to swap Pepper Jack cheese for a vegan cheese or omit for a vegan version.
- To make cleanup easier, line the baking sheet with parchment paper before oiling.
- Leftover tacos can be reheated in a skillet or oven to maintain crispiness.
