Description
Crispy Sheet Pan Black Bean Tacos offer a delightful fusion of texture and flavor, making them a perfect choice for busy weeknight dinners. These vegetarian tacos are not only quick to prepare but also satisfyingly crunchy, with a gooey cheese filling that will please both kids and adults alike. Utilizing pantry staples, this easy recipe invites you to customize with your favorite toppings such as guacamole, salsa, and fresh herbs. The sheet pan method ensures even crispiness while simplifying clean-up, providing a stress-free cooking experience. Get ready to impress your family with these mouthwatering tacos that are effortlessly delicious!
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 ½ teaspoons chili powder
- 2 cans black beans
- 8–10 corn tortillas
- 6 ounces Pepper Jack cheese (or cheese of choice)
- Optional toppings: shredded lettuce, avocado, pickled onions, cilantro, salsa
Instructions
- Preheat the oven to 450°F and gather all ingredients.
- In a medium skillet over medium heat, add olive oil, diced onion, and salt; sauté until translucent. Stir in garlic and cook for another 30 seconds.
- Add tomato paste, chili powder, cumin, smoked paprika; stir well. Mix in black beans and vegetable broth; simmer until warmed through.
- Warm tortillas in damp paper towels in the microwave for about 30 seconds.
- Brush a baking sheet with olive oil. Assemble tacos by spreading the bean mixture on half of each tortilla, sprinkling cheese on top before folding.
- Bake on each side for about 8-10 minutes until golden brown and crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 120g)
- Calories: 230
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 20mg