Print

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos (Vegetarian)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy Crispy Sheet Pan Black Bean Tacos (Vegetarian) bursting with flavor! Easy weeknight recipe ready in 45 minutes—give it a try today!

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), 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 generously

Instructions

  1. Preheat oven to 450°F (230°C).
  2. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion until translucent.
  3. Add minced garlic and optional chipotle pepper; cook briefly until fragrant.
  4. Stir in tomato paste, chili powder, cumin, and smoked paprika; cook for another minute.
  5. Add drained black beans and vegetable broth; mash slightly to combine, then stir in lime juice.
  6. Warm corn tortillas in the microwave wrapped in damp paper towels for about 30 seconds.
  7. On a baking sheet, drizzle remaining olive oil. Fill each tortilla with the black bean mixture and top with cheese; fold over.
  8. Bake for 8–10 minutes, then flip tacos and bake an additional 8–10 minutes until golden brown.
  9. Allow cooling for 2–3 minutes before serving with your favorite toppings.

Nutrition

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