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Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

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Crispy Sheet Pan Black Bean Tacos (Vegetarian) are a delicious and effortless option for a busy weeknight dinner. These delightful tacos combine the best of traditional tacos and cheesy quesadillas, featuring crispy tortillas filled with a savory black bean mixture and topped with melted cheese. With just 45 minutes from start to finish, they’re perfect for family gatherings or a satisfying meal for one. This recipe is naturally vegetarian but can easily be adapted to be vegan or dairy-free, making it versatile for any occasion.

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped
  • optional: 1 chipotle pepper, 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
  • 810 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • Kosher salt and ground black pepper, to season
  • Shredded lettuce
  • Mashed avocado or guacamole
  • Sour cream or cashew crema
  • Pickled red onions
  • Chopped cilantro
  • Salsa of choice
  • Lime wedges

Instructions

  1. Preheat the oven to 450°F.
  2. Sauté diced onion in olive oil until translucent.
  3. Stir in garlic, spices, and tomato paste; cook until fragrant.
  4. Add black beans, vegetable broth, and lime juice; mash slightly for a thick filling.
  5. Steam corn tortillas in the microwave for pliability.
  6. Assemble tacos by placing filling on half of each tortilla, topping with cheese, and folding them over.
  7. Bake on a greased sheet pan for about 8-10 minutes per side until golden brown.
  8. Serve warm with desired toppings such as guacamole or salsa.

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