Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe
These Crispy Sheet Pan Black Bean Tacos are a delicious vegetarian meal featuring a flavorful black bean filling, toasted spices, and melted cheese, all baked to golden crispiness on a sheet pan. Perfect for a quick weeknight dinner, they come together in just 45 minutes and are easily customizable with your favorite taco toppings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Black Bean Filling
- 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
- 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 and Serving
- 8–10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
- 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
- Prep: Preheat the oven to 450°F and position a rack in the center. Prepare all ingredients by chopping and measuring to ensure smooth cooking.
- Sauté the onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
- Toast aromatics: Stir in garlic and chipotle pepper or adobo sauce. Cook just until fragrant, roughly 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste; stir to coat the onions and cook 1-2 minutes more until very fragrant.
- Make the black bean taco filling: Add drained black beans to the skillet and mix with the aromatics. Cook until warm, about 1-2 minutes. Pour in vegetable broth and increase heat to simmer. Use a spatula to slightly mash beans, binding the mixture. Cook 1-2 minutes more to thicken. Squeeze lime juice over the filling and season with salt and pepper to taste. Remove from heat.
- Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- Assemble the black bean tacos: Brush remaining 2 tablespoons olive oil onto a large rimmed baking sheet. Place warmed tortillas on the sheet, flipping once or twice to evenly coat both sides with oil. Spread black bean mixture on half of each tortilla and sprinkle shredded cheese on top. Fold tortillas over the filling creating tacos. Carefully flip so the cheese side faces down.
- Bake the black bean tacos: Bake tacos in the preheated oven for 8-10 minutes. Remove from oven and use a spatula to flip tacos carefully. Return to oven and bake an additional 8-10 minutes, until tacos are golden and crispy. Let cool for 2-3 minutes; they will crisp further as they rest.
- Serve: Serve warm with your choice of toppings like cashew crema, cilantro, lime juice, salsa, or any preferred garnishes. Enjoy these crispy, cheesy vegetarian black bean tacos!
Notes
- Chipotle pepper is optional for added smoky heat; omit or reduce for milder tacos.
- Use a melty cheese such as Pepper Jack or Monterey Jack for best results.
- Vegetable broth helps soften and bind the beans but can be substituted with water.
- For gluten-free tacos, ensure the corn tortillas are certified gluten-free.
- These tacos can be assembled in advance and baked just before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven for crispiness.
Keywords: black bean tacos, vegetarian tacos, sheet pan tacos, crispy tacos, Mexican vegetarian recipe
