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Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/crispy-sheet-pan-black-bean-tacos-vegetarian-recipe/