Crispy Sheet Pan Black Bean Tacos (Vegetarian)
Crispy Sheet Pan Black Bean Tacos are the perfect solution for busy weeknights and casual gatherings. In just 45 minutes, you can savor delicious tacos that feature a hearty black bean filling hugged by crispy corn tortillas. This vegetarian recipe is easily adaptable for vegan diets, making it a versatile choice for everyone. The delightful combination of spices, fresh lime, and customizable toppings ensures that each bite bursts with flavor. Whether you’re enjoying a family dinner or entertaining friends, these tacos will be a hit!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (8 tacos) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 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
- 8–10 corn tortillas
- 6 ounces Pepper Jack cheese or melty cheese of choice, freshly shredded
- kosher salt and ground black pepper, to season
- for serving, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges, etc.
Instructions
- Preheat the oven to 450°F.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and salt; cook until translucent (3–4 minutes). Stir in garlic and chipotle (if using) for an additional minute.
- Mix in chili powder, cumin, smoked paprika, and tomato paste; cook for 2 minutes until fragrant. Add black beans and vegetable broth, simmering and slightly mashing the beans.
- Steam corn tortillas in the microwave wrapped in a damp paper towel for 30 seconds.
- Brush a large baking sheet with olive oil. Place warmed tortillas on it, fill with black bean mixture and shredded cheese, then fold.
- Bake for 8–10 minutes until crispy; flip and bake another 8–10 minutes until golden brown.
- Cool slightly before serving with your favorite toppings.
Nutrition
- Serving Size: 2 tacos (approximately 130g)
- Calories: 310
- Sugar: 2g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 25mg