Crispy Sheet Pan Black Bean Tacos (Vegetarian)
Crispy Sheet Pan Black Bean Tacos are a delicious and satisfying vegetarian dish that brings together the hearty goodness of black beans, melty cheese, and warm corn tortillas. This easy-to-make recipe is perfect for busy weeknights or casual gatherings with friends. Ready in just 45 minutes, these baked tacos provide a delightful crunch without the need for frying. Customize them with your favorite toppings to enhance their flavor and make them your own. Vegan and dairy-free options are also available, making this dish adaptable for various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (8 tacos) 1x
- Category: Dinner
- 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 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
Instructions
- Preheat oven to 450°F (230°C).
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sauté diced onion until translucent.
- Add minced garlic and chipotle (if using), cooking until fragrant. Stir in tomato paste, chili powder, cumin, and smoked paprika; cook for another minute.
- Mix in black beans and vegetable broth; simmer while slightly mashing some beans.
- Microwave corn tortillas wrapped in a damp paper towel for 30 seconds to soften.
- Brush a baking sheet with remaining olive oil and arrange tortillas on it. Fill each tortilla with the black bean mixture and cheese before folding.
- Bake for 8-10 minutes, flipping midway until golden brown.
- Serve warm with desired toppings.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 20mg