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Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Tacos, Burritos & Enchiladas Recipes
  • Method: Stovetop, Baked
  • Cuisine: Mexican & Tex-Mex, American
  • Diet: Vegetarian

Description

Tacos meet quesadillas in these Crispy Black Bean Tacos! Tuck a hearty and flavorful black bean taco filling in warm corn tortillas with a handful of pepper jack, then pop them on a sheet pan to bake until they’re crispy, golden-brown, and oozing with gooey melted cheese.

A weeknight-friendly dinner made with pantry staples, ready in 45 minutes max. Naturally vegetarian, easily vegan and dairy-free!


Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 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
  • 810 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 guacamolesour cream or cashew cremapickled red onions, chopped cilantrosalsa of choice, lime wedges, etc.

Instructions

  1. Prep: Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Gather and prep all ingredients according to Ingredients List, above – once you begin cooking, these black bean tacos come together very quickly so it’s helpful to get any chopping and measuring done ahead of time.Crispy Black Bean Taco ingredients arranged on a creamy white textured surface: yellow onion, garlic, chipotle pepper, tomato paste, chili powder, ground cumin, smoked paprika, black beans, vegetable broth, lime, corn tortillas, Pepper Jack cheese.
  2. Sauté the onion: Add 1 tablespoon of the olive oil to a medium skillet over medium heat. Once hot and shimmering, add the onion. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, 3-4 minutes.Yellow onion sautéed in olive oil inside of a black non-stick skillet. A wooden spoon rests inside of the skillet used for stirring. The skillet sits atop a creamy white textured surface.
  3. Toast aromatics: Stir in the garlic and chipotle. Cook just until fragrant, about 30 seconds. Add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir, coating the onion. Cook 1-2 minutes longer, until very fragrant.A mixture of softened onions, chili powder, ground cumin, smoked paprika, and tomato paste are combined a black non-stick skillet and allowed to cook until fragrant. A wooden spoon rests inside of the skillet for stirring. The skillet sits atop a creamy white textured surface.
  4. Make the black bean taco filling: Add the black beans to the skillet, stirring to combine with the aromatics. Cook, stirring occasionally, until warm, 1-2 minutes. Add the vegetable stock, increasing heat to bring the mixture to a simmer. Use a spatula or wooden spoon to mash the black beans slightly, binding everything together. If needed, cook 1-2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture. Taste and season with additional kosher salt and ground black pepper as desired. Remove from the heat and set aside for taco assembly.A side angle shot of black bean taco filling for Crispy Black Bean tacos inside of a black non-stick frying pan. A wooden spoon rests inside of the skillet and the skillet sits atop a creamy white textured surface.
  5. Warm the tortillas: Meanwhile, as the black bean filling cooks, prep the tortillas. Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly. Remove from the microwave and set aside.A stack of warmed corn tortillas sits atop damp paper towels. The paper towels sit atop a creamy white textured surface.
  6. Assemble the black bean tacos: Brush the remaining 2 tablespoons olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them one or two times to get a nice light coating of oil on both sides. Spread the black been mixture over half of each tortilla, then sprinkle the cheese over top. Fold the tortillas, creating a taco around the black bean and cheese filling. I like to carefully flip the tacos at this point, so the cheese side is facing down.10 assembled black bean tacos arranged on a baking sheet. 9 of the tacos have been assembled with the tortillas folded, while one remains unfolded revealing the black bean mixture spread on one side of the tortillas with Pepper Jack cheese sprinkled over top. The baking sheet rests atop a creamy white textured surface.
  7. Bake the black bean tacos: Transfer the sheet pan to the oven and bake the tacos 8-10 minutes. Remove from the oven. Working quickly and carefully, use a spatula to flip the tacos. Return to the oven and bake 8-10 minutes longer, until golden and crisp. Remove from the oven and allow to cool 2-3 minutes – the tacos will get even crispier as they cool.Four crispy black bean tacos arranged on a baking sheet lined with parchment paper. The baking sheet sits atop a creamy white textured surface. Cilantro and lime wedges surround the tacos both on the baking sheet and on the surface surrounding the baking sheet. A small ceramic bowl filled with pickled red onions, a blue and white striped linen napkin, and a small white bowl filled with guacamole also surrounds the baking sheet.
  8. Serve: Serve the crispy black bean tacos warm, finishing with toppings of choice – cashew crema, chopped cilantro, lime juice, salsa, or any other toppings your taco-lovin’ heart desires. Enjoy!Three crispy black bean tacos rest atop a white ceramic plate. One of the tacos is torn in half. Taco toppings surround the tacos including lime wedges, guacamole, and pickled red onions. Loose cilantro leaves, and a blue and white striped linen napkin surround the plate while the plate sits atop a creamy white textured surface.

Notes

  • Storage and reheating: These crispy black bean tacos are best served fresh out of the oven, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. For crispiest results, reheat for 5-10 minutes in a 250 degree F oven or on the stovetop (quesadilla-style) until warmed through.
  • Corn tortillas: To help ensure your crispy chicken tacos do not crack as they bake, look for corn tortillas that are a little thinner and do not appear dry or crumbly. I’ve had good success using the Mission Corn Tortillas labeled “super soft” – yellow or white corn is fine, use whatever you love!
  • 10-Minute Meal Prep: These black bean tacos come together really quickly once you get to cooking! To make this an even faster weeknight dinner, eliminate all active prep time by prepping a few ingredients in advance:
    • Dice 1 small yellow onion. Store in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
    • Grate 8 ounces cheese. Store in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
    • Prep taco toppings. Prep a batch of cashew crema, a batch of quick pickled red onions, or whatever taco night fixings you love most! (Active prep time varies.)

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