Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos are a delightful vegetarian option that puts a satisfying twist on a classic favorite. Bursting with flavor from smoky spices and hearty black beans, this easy recipe can be the star of your weeknight dinners, or a crowd-pleaser at your next gathering. What makes these tacos truly special is their effortless preparation—everything comes together in just a sheet pan, allowing you to enjoy rich, crispy tacos without the hassle of frying.

Why You’ll Love Making It

When it comes to easy, tasty meals that don’t compromise on excitement, these Crispy Sheet Pan Black Bean Tacos deserve a spot on your table. Not only are they budget-friendly, using pantry staples like black beans and spices, but they also cater to both vegetarians and meat-lovers alike. Perfect for a quick weeknight dinner or a lazy Sunday brunch, these tacos are fun to assemble and pack a flavorful punch.

“These tacos are a game changer! The black bean filling is so flavorful and the crispy edges take them to the next level. Even my kids loved them!”

Preparing Crispy Sheet Pan Black Bean Tacos (Vegetarian)

This recipe is delightfully straightforward; it combines both utilitarian and indulgent elements into a scrumptious meal. You’ll start by sautéing aromatic ingredients, then layer them with cheese and beans onto warmed tortillas. Finally, you’ll bake the tacos to crispy perfection while maximizing flavor in every bite. By the end, you’ll have cheesy, golden-brown tacos that are guaranteed to impress!

What You’ll Need

To create these Crispy Sheet Pan Black Bean Tacos, gather the following ingredients:

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, finely chopped or grated
• Optional: 1 chipotle pepper in adobo sauce, finely chopped or 1 tablespoon adobo sauce for a less spicy option
• 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
• Juice of 1 lime
• 8-10 corn tortillas
• 6 ounces Pepper Jack or another melty cheese of your choice, freshly shredded
• Kosher salt and ground black pepper for seasoning

Optional toppings for serving (to taste):

• Shredded lettuce
• Mashed avocado or guacamole
• Sour cream or cashew crema
• Pickled red onions
• Chopped cilantro
• Salsa of choice
• Lime wedges

Step-by-Step Directions

1. Preheat the Oven: Begin by preheating your oven to 450 degrees F, positioning a rack in the center.
2. Sauté Aromatics: In a medium skillet, add 1 tablespoon of olive oil over medium heat. Once shimmering, sauté the diced onion with 1 teaspoon of kosher salt until translucent (about 3–4 minutes). Introduce the garlic and, if using, the chipotle, cooking for an additional 30 seconds until fragrant.
3. Add Spices: Stir in chili powder, ground cumin, smoked paprika, and tomato paste. Let it cook for 1–2 minutes to enhance the flavor.
4. Combine Black Beans: Add the black beans, stirring to combine. Cook until warm (1–2 minutes). Pour in the vegetable broth and bring to a simmer, lightly mashing some of the beans for a cohesive mixture.
5. Lime Juice: Squeeze lime juice over the mixture and season to taste with salt and pepper. Set aside for taco assembly.
6. Prepare Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
7. Assemble Tacos: Brush the remaining 2 tablespoons of olive oil over a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them for a light coating of oil. Spread a portion of the black bean mixture on one half of each tortilla and sprinkle cheese on top. Fold the tortillas to create tacos, flipping them over so the cheese side is down.
8. Bake the Tacos: Bake in the oven for 8–10 minutes. Flip the tacos using a spatula and return to bake for another 8–10 minutes until they’re golden and crisp. Let them cool for a couple of minutes to crisp further.
9. Serve: Enjoy warm, topped with your favorites!

Best Way to Serve

Crispy Sheet Pan Black Bean Tacos are versatile in terms of toppings. Elevate your taco night by offering a spread of finishing touches: consider creamy avocado slices, zesty lime wedges, fresh cilantro, or a festive salsa. For a complete meal experience, serve them alongside a refreshing side salad or some Mexican-style rice.

Storage Tips

To keep your Crispy Black Bean Tacos fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350 degrees F for 10–12 minutes, ensuring the insides are hot and the outsides remain crispy. While freezing cooked tacos isn’t ideal due to potential texture changes, you can prepare the filling in advance and freeze for up to 2 months.

Pro Chef Tips

• Fresh Tortillas: For the best texture, opt for fresh corn tortillas. They hold up better and provide superior flavor.
• Crispy Texture: Don’t be shy with the olive oil—it’s a key component for achieving that golden-brown crust.
• Mix It Up: Feel free to add other vegetables, such as bell peppers or zucchini, to the black bean filling for more nutrients and flavor.

Recipe Variations

Try adding different ingredients to customize your black bean tacos. For a spicier option, consider including jalapeños or using a spicy cheese. You can also experiment with different beans such as pinto or kidney beans. For a lighter version, replace the cheese with a cashew cream or leave it out altogether for fresh veggie tacos.

Your Questions Answered

How long does it take to make these tacos?

Preparation and cooking time is about 30-40 minutes total, making them perfect for a quick meal.

Can I use flour tortillas instead?

Yes, you can substitute flour tortillas for corn tortillas if you prefer, but the texture will differ.

How do I ensure my tacos are crispy after storing?

Reheat in the oven rather than a microwave, which will help maintain their crispness.

These Crispy Sheet Pan Black Bean Tacos are sure to become a staple in your home, lovingly embraced for their convenience and bold flavors. Enjoy this deliciously impressive meal that’s sure to win over both friends and family alike!

Crispy Sheet Pan Black Bean Tacos

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These delightful vegetarian tacos are easy to prepare and packed with flavorful black beans, spices, and melted cheese, all baked to crispy perfection on a single sheet pan.

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Ingredients

Scale 1x2x3x

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, finely chopped or grated
• Optional: 1 chipotle pepper 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
• Juice of 1 lime
• 8–10 corn tortillas
• 6 ounces Pepper Jack cheese, shredded
• Kosher salt and ground black pepper for seasoning
• Optional toppings: Shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa, lime wedges

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Instructions

1. Preheat the oven to 450°F and position a rack in the center.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion with 1 teaspoon of kosher salt until translucent, about 3-4 minutes. Add the garlic and chipotle (if using) and cook for an additional 30 seconds.
3. Stir in chili powder, ground cumin, smoked paprika, and tomato paste, cooking for 1-2 minutes.
4. Add the black beans, stirring to combine and cooking until warm, about 1-2 minutes. Pour in the vegetable broth and bring to a simmer, lightly mashing some beans for a cohesive mixture.
5. Squeeze lime juice over the mixture, season with salt and pepper, and set aside.
6. Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
7. Brush 2 tablespoons of olive oil over a baking sheet. Place warmed tortillas on the sheet, filling them with the black bean mixture and sprinkling cheese before folding.
8. Bake in the oven for 8-10 minutes. Flip the tacos and bake for another 8-10 minutes until golden and crisp. Allow to cool for a few minutes.
9. Serve warm with your favorite toppings.

Notes

For best results, use fresh corn tortillas and do not skimp on olive oil for crispiness. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: tacos, vegetarian, easy dinner, black bean tacos, sheet pan