Go Back
–+ servings

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

A delightful twist to your weeknight dinner routine with warm corn tortillas filled with a robust black bean mixture, topped with melted cheese, and baked to a golden crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 4 cloves garlic finely chopped or grated
  • 1 chipotle pepper optional from a can, packed in adobo sauce, finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons smoked paprika
  • 2 14-ounce cans black beans drained and rinsed
  • 0.5 cup vegetable broth or stock
  • 1 lime juiced
  • 8-10 pieces corn tortillas
  • 6 ounces Pepper Jack 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.

Method
 

  1. Preheat your oven to 450 degrees F and ensure that a rack is positioned in the center of the oven.
  2. In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once hot and shimmering, toss in the diced onion seasoned with kosher salt. Stir occasionally until the onion becomes translucent and fragrant, about 3-4 minutes. Next, add the minced garlic along with the optional chipotle pepper; cook until fragrant.
  3. Add tomato paste along with chili powder, ground cumin, and smoked paprika to the skillet. Stir everything together until well-combined and cook for another minute or two until you smell those enticing aromas filling your kitchen.
  4. Incorporate drained black beans into the skillet mixture; stir gently to combine everything thoroughly. Pour in vegetable broth and increase heat to bring it all to a gentle simmer while mashing some beans slightly with a spatula to bind everything together.
  5. Wrap your corn tortillas in a damp paper towel and microwave them for about 30 seconds to steam and soften them up.
  6. Brush remaining olive oil across a large rimmed baking sheet. Place warmed tortillas on it and spread the black bean mixture over half of each tortilla before sprinkling cheese on top. Fold each tortilla in half creating taco shapes before baking them in the oven until golden brown and crispy.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!