Description
These Crispy Sheet-Pan Black Bean Tacos are a quick and flavorful vegetarian meal featuring seasoned black beans and melted cheese baked to golden perfection on corn tortillas. Ready in under 30 minutes, they make a perfect weeknight dinner or casual party snack, served with optional sour cream, cilantro, and lime wedges for an extra zesty touch.
Ingredients
Scale
For the Bean Mixture
- 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
For the Tacos
- 8 (6-inch) yellow corn tortillas, warmed
- 1 cup shredded Mexican blend cheese
Optional Toppings
- Sour cream
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Onion and Seasoning: Place a rack in the center of the oven and preheat it to 425°F. In a large skillet over medium heat, heat 2 tablespoons of oil. Add the finely chopped onion and season with 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the onion softens and develops a sweet flavor, about 7 minutes. Add the taco seasoning and 1 tablespoon more oil, cooking for an additional 30 seconds until fragrant.
- Cook the Beans: Add the drained and rinsed black beans, the remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Bring the mixture to a simmer over high heat, then reduce to medium-low and cook, mashing some of the beans with the back of the spoon, until the mixture thickens and reduces, about 2 to 3 minutes. Remove the skillet from heat.
- Assemble the Tacos: Grease a large metal baking sheet with the remaining 2 tablespoons of oil. Lay the warmed tortillas in a single layer on the sheet, making sure one side of each tortilla is coated in oil. Spoon about a scant 1/4 cup of the bean mixture onto one half of each tortilla. Sprinkle 2 tablespoons of shredded cheese on top of the beans. Fold the tortillas over the cheese to create a taco shape. Flip the tacos so the cheese side is closest to the baking sheet.
- Bake the Tacos: Place the baking sheet in the preheated oven and bake the tacos until the bottoms turn golden brown and crisp, about 8 to 10 minutes. Flip the tacos carefully and bake an additional 5 to 8 minutes until the other side is also golden and crisp.
- Serve: Transfer the crispy tacos to a serving platter. Serve warm with optional sour cream, fresh cilantro leaves, and lime wedges for extra flavor and garnish.
Notes
- Use a neutral oil such as vegetable or canola oil to avoid overpowering the flavors.
- For a spicier flavor, add some chopped jalapeños to the bean mixture.
- To keep tortillas crispy, serve immediately after baking.
- To warm tortillas quickly, wrap them in a damp paper towel and microwave for 30 seconds.
- Use gluten-free taco seasoning to keep the recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snack, Vegetarian
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 20 mg
Keywords: black bean tacos, sheet-pan tacos, crispy tacos, vegetarian tacos, easy Mexican recipes, quick dinner, meatless tacos
