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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 450°F and position a rack in the center.
- 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.
- Stir in chili powder, ground cumin, smoked paprika, and tomato paste, cooking for 1-2 minutes.
- 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.
- Squeeze lime juice over the mixture, season with salt and pepper, and set aside.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- 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.
- 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.
- 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