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
Scale
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
