Crispy Sheet Pan Black Bean Tacos (Print Version)
Crispy corn tortillas with spiced black beans and melty pepper jack cheese, baked until golden on a sheet pan for easy dinner.
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons olive oil, divided
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, finely chopped or grated
04 -
1 chipotle pepper, finely chopped OR 1 tablespoon adobo sauce (optional)
05 -
2 tablespoons tomato paste
06 -
1 ½ teaspoons chili powder
07 -
1 ½ teaspoons ground cumin
08 -
1 ½ teaspoons smoked paprika
09 -
Two 14-ounce cans black beans, drained and rinsed
10 -
½ cup vegetable broth or stock
11 -
1 lime, juiced
12 -
8–10 corn tortillas
13 -
6 ounces Pepper Jack or melty cheese of choice, freshly shredded
14 -
Kosher salt and ground black pepper, to season
→ Serving Options
15 -
Shredded lettuce
16 -
Mashed avocado or guacamole
17 -
Sour cream or cashew crema
18 -
Pickled red onions
19 -
Chopped cilantro
20 -
Salsa of choice
21 -
Lime wedges
# Steps to Follow:
01 -
Preheat the oven to 450°F and position an oven rack in the center. Gather and prep all ingredients in advance for ease of cooking.
02 -
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion, season with 1 teaspoon kosher salt, and cook until translucent and fragrant, 3-4 minutes.
03 -
Stir in garlic and chipotle. Cook for 30 seconds until fragrant, then add chili powder, cumin, smoked paprika, and tomato paste. Stir to coat the onions and cook for 1-2 minutes more.
04 -
Combine black beans with the aromatics in the skillet. Cook for 1-2 minutes, then add vegetable broth and bring the mixture to a simmer. Mash beans slightly with a spatula to thicken. Add lime juice, taste, and season with additional salt and pepper as needed.
05 -
Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften. Remove and set aside for assembly.
06 -
Brush a large rimmed baking sheet with 2 tablespoons olive oil. Place warmed tortillas on the sheet, lightly coating both sides with oil. Add black bean filling to half of each tortilla, sprinkle cheese on top, and fold to close.
07 -
Bake in the preheated oven for 8-10 minutes. Flip the tacos carefully and bake for another 8-10 minutes until golden and crisp. Let cool for 2-3 minutes to further crisp before serving.
08 -
Serve warm with your choice of toppings such as cashew crema, salsa, lime wedges, or cilantro.
# Additional Notes:
01 -
For best results, use thin and pliable tortillas to prevent cracking. Steaming tortillas makes assembly easier.
02 -
Store leftovers in an airtight container for up to 3 days and reheat in a 250°F oven or on a stovetop for maximum crispiness.