Description
These Crispy Sheet Pan Black Bean Tacos are a delicious and satisfying vegetarian meal featuring a flavorful black bean filling seasoned with smoky spices and chipotle, baked to perfection in corn tortillas with melted cheese. Ready in 45 minutes, they offer a quick and easy way to enjoy crispy, cheesy tacos with customizable toppings like avocado, salsa, and cilantro.
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 (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
- Kosher salt and ground black pepper, to season
Tortillas and Assembly
- 8-10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
For Serving (Optional)
- Shredded lettuce
- Mashed avocado or guacamole
- Sour cream or cashew crema
- Pickled red onions
- Chopped cilantro
- Salsa of choice
- Lime wedges
Instructions
- Prep: Preheat the oven to 450°F (232°C) and position a rack in the center. Gather and prepare all ingredients, chopping onions and garlic and measuring spices to streamline cooking.
- Sauté the Onion: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, for 3-4 minutes until the onion is translucent and fragrant.
- Toast Aromatics: Stir in the garlic and the chopped chipotle pepper or adobo sauce. Cook about 30 seconds until fragrant. Add chili powder, cumin, smoked paprika, and tomato paste, stirring to coat the onions. Cook for 1-2 minutes more to release the spices' aroma.
- Make the Black Bean Filling: Add the drained black beans to the skillet and mix with the aromatics. Cook for 1-2 minutes, stirring occasionally, until warmed. Pour in the vegetable broth, increase heat to simmer, and gently mash the beans with a spatula to bind the mixture. Cook another 1-2 minutes if needed to thicken. Remove from heat and stir in lime juice. Season to taste with salt and pepper.
- Warm the Tortillas: While the filling cooks, wrap tortillas in a damp paper towel and microwave for 30 seconds to soften and make them pliable for folding.
- Assemble the Tacos: Brush the remaining 2 tablespoons olive oil on a large rimmed baking sheet. Place the warmed tortillas on the pan, flipping to coat lightly with oil on both sides. Spread the black bean filling on half of each tortilla, then sprinkle with shredded cheese. Fold tortillas over to form tacos, optionally flipping to have the cheese side down.
- Bake the Tacos: Bake the sheet pan in the preheated oven for 8-10 minutes. Carefully flip the tacos with a spatula and continue baking for another 8-10 minutes until golden and crispy. Let cool 2-3 minutes; they’ll crisp further as they rest.
- Serve: Serve the crispy black bean tacos warm with desired toppings such as cashew crema, cilantro, lime wedges, salsa, sour cream, or guacamole. Enjoy your flavorful vegetarian tacos!
Notes
- Wrapping the tortillas in a damp paper towel before microwaving helps prevent cracking and makes folding easier.
- Chipotle pepper in adobo adds smoky heat; adjust or omit based on spice preferences.
- Use any melty cheese you prefer if Pepper Jack is unavailable; dairy-free cheeses work well for vegans.
- Toppings are optional but add great texture and flavor contrast.
- For extra crunch, bake until edges are just golden and crispy but not burnt.
