Description
These Crispy Sheet Pan Black Bean Tacos are a flavorful and quick vegetarian meal featuring spiced black beans, melted Pepper Jack cheese, and perfectly crisped corn tortillas baked on a sheet pan. Ideal for an easy weeknight dinner, this recipe combines smoky spices and tangy lime for deliciously satisfying tacos.
Ingredients
Scale
Black Bean Filling
- 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 for less spice (optional)
- 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
Taco Assembly
- 8–10 corn tortillas
- 6 ounces Pepper Jack cheese or other melty cheese, freshly shredded
Instructions
- Preheat and prep: Preheat the oven to 450 degrees F, with a rack positioned in the center. Prepare all ingredients by dicing onion, chopping garlic and chipotle, and shredding cheese to ensure a smooth cooking process.
- 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, cooking until fragrant, about 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste, stirring to coat the onions and cook another 1-2 minutes until very fragrant.
- Make black bean filling: Add black beans to the skillet and stir to combine. Cook, stirring occasionally until warm, 1-2 minutes. Pour in vegetable broth and increase heat to bring to a simmer. Mash beans slightly using a spatula or wooden spoon to bind the mixture. Cook 1-2 minutes longer to thicken if needed. Squeeze lime juice over the mixture and season with additional salt and pepper if desired. Remove from heat.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to steam and soften, making them pliable for folding.
- Assemble tacos: Brush remaining 2 tablespoons olive oil over a large rimmed baking sheet. Arrange warmed tortillas on the sheet, flipping once or twice to lightly coat both sides with oil. Spread black bean filling over half of each tortilla, then sprinkle with shredded cheese. Fold tortillas over to create tacos, and carefully flip them so the cheese side is down.
- Bake tacos: Place the baking sheet in the oven and bake for 8-10 minutes. Remove and use a spatula to carefully flip tacos, then bake an additional 8-10 minutes until they are golden and crispy. Remove from oven and let cool 2-3 minutes to allow extra crispiness.
- Serve: Serve the tacos warm with your favorite toppings such as cashew crema, guacamole, chopped cilantro, extra lime juice, or salsa. Enjoy your crispy vegetarian black bean tacos!
Notes
- These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a 250 degree F oven for 5-10 minutes or on the stovetop like quesadillas for the best crispness.
- Use soft, pliable corn tortillas labeled ‘super soft’ to prevent cracking during baking.
- Prep ingredients in advance to speed up weeknight cooking, such as dicing onion and shredding cheese, which can be stored refrigerated up to 5 days.
- Feel free to customize toppings and spice level by adjusting chipotle pepper or adobo sauce.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 20 mg
