Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Why Make This Recipe

Crispy Sheet Pan Black Bean Tacos are not only delicious but also easy to prepare. They offer a tasty vegetarian option that everyone will love, whether you are a long-time vegetarian or just looking to eat more plants. This recipe uses simple ingredients that pack a flavorful punch, making it perfect for a family dinner or a casual get-together with friends. Plus, the sheet pan method ensures that you spend less time in the kitchen and more time enjoying these delightful tacos.

How to Make Crispy Sheet Pan Black Bean Tacos

Ingredients:

• 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, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges, etc.

Directions:

1. Preheat your oven to 450 degrees F, with a rack positioned in the center. Gather and prep all your ingredients, as these tacos come together quickly.
2. In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once it’s hot and shimmering, toss in the onion and season with 1 teaspoon of kosher salt. Cook for about 3-4 minutes until the onion is translucent and fragrant.
3. Stir in the garlic and chipotle (if using). Cook for about 30 seconds until fragrant. Then, add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir well and cook for another 1-2 minutes until the mixture is fragrant.
4. Add the black beans to the skillet, mixing thoroughly with the aromatics. Heat for 1-2 minutes. Then, pour in the vegetable stock and bring the mixture to a simmer. Use a spatula to mash the black beans slightly, mixing everything together. Cook for another 1-2 minutes if you need to thicken the mixture. Squeeze lime juice over the filling and season to taste with additional salt and pepper.
5. While the filling cooks, prepare the tortillas. Wrap them in a damp paper towel and microwave for 30 seconds to steam them, which makes them more flexible.
6. Brush the remaining 2 tablespoons of olive oil across a large rimmed baking sheet. Place the tortillas on the baking sheet and flip them once or twice to coat lightly with oil on both sides. Spread the black bean mixture over half of each tortilla and sprinkle cheese on top. Fold the tortillas to make a taco shape, flipping them so the cheese side is down.
7. Bake the tacos for 8-10 minutes, then carefully flip them using a spatula and bake for another 8-10 minutes until golden and crisp. Let them cool for 2-3 minutes to enhance their crispiness.
8. Serve your Crispy Black Bean Tacos warm with your favorite toppings, such as cashew crema, chopped cilantro, lime juice, salsa, or whatever delights your taste buds!

How to Serve Crispy Sheet Pan Black Bean Tacos

These tacos shine with a burst of color and flavor! Serve them straight from the oven with a variety of toppings. A sprinkle of fresh cilantro, a spoonful of guacamole, or a drizzle of creamy sour cream can bring them to life. Don’t forget lime wedges on the side for an extra zesty kick.

How to Store Crispy Sheet Pan Black Bean Tacos

If you have leftovers, allow the crispy tacos to cool completely. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350 degrees F for about 10 minutes until they are warmed through and still crispy. You can also put them back in the oven to achieve some crunch.

Tips to Make Crispy Sheet Pan Black Bean Tacos

1. Don’t Skip the Steaming: Steaming the tortillas makes them easier to fold without breaking.
2. Customize the Spice Level: Adjust the amount of chipotle or adobo sauce based on your taste.
3. Add Veggies: Toss in some sautéed bell peppers or zucchini for added texture and flavor.
4. Cheese Choices: Feel free to use your favorite cheese, whether it’s Pepper Jack for a kick or something milder.

Variations

You can switch up the filling by adding roasted vegetables or different beans like pinto or kidney beans. If you want to take a trip south of the border, consider adding some fresh corn or diced tomatoes into the bean mixture for extra freshness.

FAQs

Can I make Crispy Sheet Pan Black Bean Tacos ahead of time?

You can prepare the black bean filling a day in advance and store it in the fridge. Just assemble and bake the tacos when you’re ready to enjoy!

What can I serve with Crispy Sheet Pan Black Bean Tacos?

These tacos pair well with a side of Mexican rice, corn salad, or a simple green salad. A fresh fruit salsa can also complement them nicely.

Can I freeze the black bean filling?

Yes, you can freeze the black bean filling in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before use.

What toppings are best for these tacos?

Some favorites include mashed avocado, shredded lettuce, pickled onions, cilantro, and a squeeze of fresh lime. You can also try different salsas to mix things up!

Conclusion

I hope you’ll give these Crispy Sheet Pan Black Bean Tacos a try. They bring a delightful crunch and comforting flavor that reminds us of cherished family meals. As you gather around the table, these tacos will certainly spark joy and conversation. Don’t forget to follow my culinary adventures on Pinterest and Medium for more recipes and kitchen inspiration!