Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe

Introduction

Crispy Sheet Pan Black Bean Tacos are a flavorful and satisfying vegetarian meal that’s easy to prepare and perfect for any night of the week. With a smoky, spiced black bean filling and melty cheese, these tacos bake to crispy perfection on a single sheet pan. Customize with your favorite toppings for a delicious, hands-on dinner everyone will love.

Ingredients

• 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, etc.

Instructions

1. Step 1: Preheat the oven to 450 degrees F. Position a rack in the center. Prepare all ingredients by chopping and measuring so everything is ready when you start cooking.
2. Step 2: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
3. Step 3: Stir in the garlic and chipotle pepper or adobo sauce. Cook just until fragrant, about 30 seconds. Add chili powder, cumin, smoked paprika, and tomato paste, stirring to coat the onion. Cook 1-2 minutes until the mixture is very fragrant.
4. Step 4: Add the black beans to the skillet and combine with the spices. Cook until warmed through, about 1-2 minutes. Pour in the vegetable broth and bring to a simmer. Mash the beans slightly with a spatula to bind the filling together. If necessary, cook 1-2 minutes longer to thicken. Stir in lime juice and season with salt and black pepper to taste. Remove from heat.
5. Step 5: While the filling cooks, prepare the tortillas. Wrap them in a damp paper towel and microwave for 30 seconds to steam and soften. Set aside.
6. Step 6: Brush the remaining 2 tablespoons olive oil evenly over a large rimmed baking sheet. Arrange the tortillas on the sheet, flipping them to coat both sides lightly with oil. Spread the black bean mixture over half of each tortilla, then sprinkle with shredded cheese. Fold the tortillas to form tacos, carefully flipping so the cheese side is down.
7. Step 7: Bake the tacos in the preheated oven for 8-10 minutes. Remove the sheet pan and flip the tacos carefully with a spatula. Return to the oven and bake 8-10 minutes more until the tacos are golden and crispy. Let cool for 2-3 minutes to allow them to crisp up further.
8. Step 8: Serve the crispy black bean tacos warm with your favorite toppings such as cashew crema, cilantro, salsa, or lime wedges. Enjoy!

Tips & Variations

• For a milder taco, omit the chipotle pepper and use just 1 tablespoon adobo sauce or add it gradually to taste.
• Try different cheeses like cheddar, mozzarella, or a vegan cheese for variety.
• Add extra veggies like diced bell peppers or corn to the black bean filling for more texture.
• Use flour tortillas if you prefer softer tacos, but corn gives a nice crispiness.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 5-7 minutes to help restore crispiness, or warm gently in a skillet. Avoid microwaving if you want to keep the tacos crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos gluten-free?

Yes, using corn tortillas ensures the tacos are naturally gluten-free. Just double-check the cheese and any toppings for gluten ingredients if you are highly sensitive.

Can I prepare the black bean filling ahead of time?

Absolutely! You can make the black bean filling a day in advance and store it in the refrigerator. Reheat it gently on the stove before assembling the tacos to save time on the day you serve them.

Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

These Crispy Sheet Pan Black Bean Tacos are a delicious and easy vegetarian meal perfect for busy weeknights. Featuring a savory black bean filling seasoned with smoky spices and chipotle, these tacos are topped with melty cheese, baked to crispy perfection on a sheet pan, and served with your favorite fresh toppings like avocado, cilantro, and salsa.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 tacos 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Black Bean Filling

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, finely chopped or grated
• 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce (optional 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
• Kosher salt and ground black pepper, to season

Tacos

• 8–10 corn tortillas
• 6 ounces Pepper Jack or other melty cheese, freshly shredded

For Serving (optional)

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

Instructions

1. Prep: Preheat your oven to 450°F (230°C) and position a rack in the center. Gather and prepare all ingredients by dicing the onion, chopping garlic and chipotle pepper, shredding cheese, and rinsing the black beans. Getting everything ready beforehand makes the cooking process much smoother.
2. Sauté the onion: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Toast aromatics: Stir in the garlic and optional chipotle pepper or adobo sauce. Cook just until fragrant, about 30 seconds. Add chili powder, cumin, smoked paprika, and tomato paste. Stir to coat the onions and cook for another 1-2 minutes until the spices are very aromatic.
4. Make the black bean taco filling: Add the drained black beans to the skillet and stir to combine them with the aromatics. Cook for 1-2 minutes until warmed through. Pour in the vegetable broth and bring the mixture to a simmer. Use a spatula or wooden spoon to mash the beans slightly, helping the filling bind together. Cook for an additional 1-2 minutes to thicken. Squeeze lime juice over the mixture and season with additional salt and pepper to taste. Remove from heat.
5. Warm the tortillas: While the filling cooks, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to steam them, making them pliable and easier to fold.
6. Assemble the black bean tacos: Brush the remaining 2 tablespoons of olive oil evenly over a large rimmed baking sheet. Arrange the warmed tortillas on the sheet, flipping them once or twice to coat both sides lightly with oil. Spread the black bean mixture evenly over half of each tortilla, then sprinkle shredded cheese on top. Fold the tortillas over the filling to create tacos. For extra crispiness, carefully flip the tacos so the cheese side is facing down.
7. Bake the black bean tacos: Place the sheet pan in the preheated oven and bake the tacos for 8-10 minutes. Remove from the oven, then carefully use a spatula to flip each taco. Return the sheet pan to the oven and bake for another 8-10 minutes until the tacos are golden and crispy. Let the tacos cool for 2-3 minutes so they crisp up even more.
8. Serve: Serve the crispy black bean tacos warm with your favorite toppings such as cashew crema, chopped cilantro, lime wedges, salsa, shredded lettuce, avocado, sour cream, or pickled red onions. Enjoy this flavorful and satisfying vegetarian meal!

Notes

• For less spice, omit the chipotle pepper or use only the adobo sauce.
• Use vegetable broth or stock for added flavor and moisture in the bean filling.
• If you prefer, substitute the corn tortillas with flour tortillas.
• Leftovers can be refrigerated and reheated in the oven for best texture.
• You can make cashew crema by blending soaked cashews with lime juice and seasonings for a dairy-free topping.

Keywords: black bean tacos, vegetarian tacos, sheet pan tacos, crispy tacos, easy vegetarian dinner, Mexican recipe