Crispy Sheet-Pan Black Bean Tacos Recipe
Introduction
These crispy sheet-pan black bean tacos are an easy, flavorful weeknight dinner that everyone will love. With a spiced bean filling and melted cheese crisped to perfection in the oven, they’re quick to prepare and perfect for serving a crowd.
Ingredients
- 5 tbsp. neutral oil, divided
- 1 small yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- 1 tbsp. taco seasoning
- 1 (15.5-oz.) can black beans, drained, rinsed
- 8 (6″) yellow corn tortillas, warmed
- 1 cup shredded Mexican blend cheese
- Sour cream, cilantro leaves, and lime wedges, for serving (optional)
Instructions
- Step 1: Place a rack in the center of the oven and preheat to 425°F (220°C). In a large skillet over medium heat, heat 2 tablespoons of oil. Add the chopped onion, season with 1/2 teaspoon of salt, and cook, stirring occasionally, until softened and sweet, about 7 minutes. Add the taco seasoning and 1 tablespoon of oil, cooking and stirring for about 30 seconds until fragrant.
- Step 2: Add the black beans, remaining 1/2 teaspoon salt, and 1/2 cup water. Bring to a simmer over high heat, then reduce to medium-low and simmer, mashing some of the beans with the back of a spoon, until the mixture thickens and reduces, about 2 to 3 minutes. Remove from heat.
- Step 3: Grease a large metal baking sheet with the remaining 2 tablespoons of oil. Arrange the warmed tortillas in a single layer, making sure one side of each tortilla is coated with oil. Spoon a scant 1/4 cup of the bean mixture onto one half of each tortilla. Top with 2 tablespoons of cheese. Fold the tortillas over the cheese to form tacos; a few cracks are fine. Flip the tacos so the side with cheese faces the baking sheet.
- Step 4: Bake the tacos until the bottoms are golden brown and crisp, about 8 to 10 minutes. Flip the tacos and bake for an additional 5 to 8 minutes until the other side is golden brown and crisp as well.
- Step 5: Transfer the crispy tacos to a platter and serve warm with sour cream, cilantro leaves, and lime wedges if desired.
Tips & Variations
- Use homemade taco seasoning for a fresher, more customizable flavor.
- Try adding diced jalapeños or a pinch of smoked paprika to the beans for a smoky heat.
- For a vegan option, substitute the cheese with a plant-based alternative and use dairy-free sour cream.
- Warm the tortillas before assembling to make folding easier and prevent cracking.
- If you prefer a crunchier texture, bake the tacos a little longer but watch closely to avoid burning.
Storage
Store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5 to 7 minutes to help them remain crisp. Avoid microwaving as it may make the tacos soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas can be used and will work well with this recipe. Keep in mind they may be softer and less crispy than corn tortillas when baked.
How can I make these tacos spicier?
Add chopped jalapeños to the bean mixture or sprinkle some hot sauce on the tacos before serving. You can also increase the amount of taco seasoning or include cayenne pepper in the bean filling.
Print
Crispy Sheet-Pan Black Bean Tacos Recipe
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Diet: Vegetarian
Description
These Crispy Sheet-Pan Black Bean Tacos are a quick and delicious vegetarian meal perfect for a weeknight dinner. The tacos are filled with a savory black bean and onion mixture spiced with taco seasoning, then baked on a sheet pan until the corn tortillas are perfectly crisp and golden. Topped with melted Mexican blend cheese and optional garnishes like sour cream, cilantro, and lime wedges, this recipe delivers bold flavors and satisfying textures with minimal effort.
Ingredients
Black Bean Filling
- 5 tbsp neutral oil, divided
- 1 small yellow onion, finely chopped
- 1 tsp kosher salt, divided
- 1 tbsp taco seasoning
- 1 (15.5 oz) can black beans, drained and rinsed
- 1/2 cup water
Tacos
- 8 (6″) yellow corn tortillas, warmed
- 1 cup shredded Mexican blend cheese
Optional Garnishes
- Sour cream
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the onion and seasoning: Place a rack in the center of the oven and preheat to 425°F. In a large skillet over medium heat, warm 2 tablespoons of the neutral oil. Add the finely chopped onion and season with ½ teaspoon of kosher salt. Cook, stirring occasionally, until the onion softens and becomes sweet, approximately 7 minutes. Add the taco seasoning and 1 tablespoon of oil, cooking and stirring for about 30 seconds until the mixture is fragrant.
- Cook the black beans: Add the drained and rinsed black beans, remaining ½ teaspoon salt, and ½ cup water to the skillet. Bring the mixture to a simmer over high heat, then reduce to medium-low. Mash some of the beans as it cooks to thicken the mixture. Simmer for 2 to 3 minutes, then remove from heat.
- Prepare the sheet pan and assemble tacos: Grease a large metal baking sheet with the remaining 2 tablespoons of oil. Arrange the warmed tortillas in a single layer on the sheet pan, ensuring one side of each tortilla is coated in oil. Spoon approximately 1/4 cup of the black bean mixture onto one half of each tortilla. Sprinkle 2 tablespoons of shredded cheese over the bean mixture. Fold each tortilla over the cheese to form a taco; it’s fine if they crack slightly. Flip the tacos so the side with cheese is in contact with the baking sheet.
- Bake the tacos: Place the baking sheet in the preheated oven. Bake the tacos for 8 to 10 minutes until the bottoms are golden brown and crisp. Flip the tacos carefully and continue baking for an additional 5 to 8 minutes until the other side is also golden and crispy.
- Serve: Transfer the crispy tacos to a platter. Serve immediately with optional sour cream, fresh cilantro leaves, and lime wedges on the side for added flavor and freshness.
Notes
- Warming the tortillas before assembling helps prevent cracking when folding.
- You can substitute taco seasoning with a homemade blend of chili powder, cumin, garlic powder, and paprika for a fresher taste.
- For vegan option, omit cheese or use a plant-based cheese alternative.
- Be careful when flipping the tacos to keep them intact as they can be fragile.
- Leftovers can be stored in the refrigerator and reheated in a skillet or oven to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: black bean tacos, sheet-pan tacos, crispy tacos, vegetarian tacos, Mexican recipe, easy dinner
