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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 are a delightful fusion of flavor and texture, perfect for casual weeknight dinners or festive gatherings. Bursting with spices and a gooey cheese filling, these vegetarian tacos are not only quick to prepare but also customizable to fit any palate. The crispy exterior paired with a savory black bean mixture creates a satisfying meal that impresses family and friends alike. Whether you’re serving them for Taco Tuesday or as a fun party dish, these baked tacos will become a staple in your meal rotation.

Ingredients

Scale
  • 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 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
  • 8–10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season
  • 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. Preheat the oven to 450 degrees F. Make sure the rack is positioned in the center.
  2. Add 1 tablespoon of olive oil to a cast iron skillet over medium heat. Once hot, add the diced onion and season with 1 teaspoon kosher salt. Cook while stirring occasionally until translucent and fragrant (about 3–4 minutes).
  3. Stir in the garlic and optional chipotle pepper or adobo sauce. Cook just until fragrant (about 30 seconds). Add chili powder, ground cumin, smoked paprika, and tomato paste; stir well to coat the onion mixture. Cook for an additional 1–2 minutes until very fragrant.
  4. Add the drained black beans to the skillet, mixing them with the aromatic mixture. Warm up for about 1–2 minutes while stirring occasionally. Pour in vegetable broth, increasing heat to bring it to a simmer. Use a spatula to slightly mash the beans together while cooking until thickened. Squeeze lime juice over the mixture before tasting; season with more salt and pepper if needed.
  5. Wrap corn tortillas in a damp paper towel. Microwave for about 30 seconds to steam them until pliable; set aside.
  6. Brush remaining olive oil across a large rimmed baking sheet. Place warmed tortillas on it; flip once or twice for even oil coating. Spread black bean mixture over half of each tortilla followed by shredded cheese. Fold tortillas into tacos; flip so cheese side is facing down.
  7. Transfer the baking sheet to the oven. Bake tacos for about 8–10 minutes then carefully flip using a spatula. Return them to bake for another 8–10 minutes until golden brown and crisp.
  8. Allow tacos to cool for about 2–3 minutes before serving warm. Top with any desired toppings like cashew crema, chopped cilantro, lime juice, or salsa.

Nutrition

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