Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe

Introduction

Crispy Sheet Pan Black Bean Tacos are a delicious and easy vegetarian meal that comes together in under an hour. Packed with smoky spices and melty cheese, these tacos bake to golden perfection on a sheet pan for maximum crispiness. Perfect for a quick weeknight dinner or casual gathering.

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, finely chopped or grated
• Optional: 1 chipotle pepper in adobo, finely chopped OR 1 tablespoon adobo sauce
• 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 (optional): shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges

Instructions

1. Step 1: Preheat the oven to 450 degrees F with a rack in the center. Prepare all ingredients so everything is ready to go once you start cooking.
2. Step 2: In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
3. Step 3: Stir in the garlic and optional chipotle pepper or adobo sauce. Cook for about 30 seconds until fragrant. Add chili powder, cumin, smoked paprika, and tomato paste. Stir well and cook 1-2 minutes more to deepen the flavors.
4. Step 4: Add the black beans to the skillet, stirring to combine. Warm for 1-2 minutes. Pour in vegetable broth and increase heat to simmer. Use a spatula to slightly mash the beans, blending everything. If needed, simmer 1-2 minutes to thicken. Squeeze lime juice over the mixture, season with salt and pepper, then remove from heat.
5. Step 5: While the filling cooks, wrap tortillas in a damp paper towel. Microwave for 30 seconds to soften and make pliable.
6. Step 6: Brush the remaining 2 tablespoons olive oil on a large rimmed baking sheet. Place the tortillas on the sheet and flip once or twice to coat both sides with oil.
7. Step 7: Spread the black bean filling onto half of each tortilla, then sprinkle with shredded cheese. Fold the tortillas in half to form tacos. For best results, carefully flip so the cheese side is down.
8. Step 8: Bake the tacos on the sheet pan for 8-10 minutes until golden. Flip them with a spatula and bake another 8-10 minutes until crisp and browned. Let cool 2-3 minutes before serving for extra crispiness.
9. Step 9: Serve warm topped with your favorite accompaniments such as cashew crema, cilantro, salsa, or lime wedges. Enjoy!

Tips & Variations

• Use Pepper Jack cheese for a nice spicy melt, or swap for vegan cheese to keep it dairy-free.
• Add a splash of hot sauce to the black bean mixture for extra heat.
• Try adding roasted corn or diced bell peppers into the filling for more texture and flavor.
• If you don’t have a microwave, warm the tortillas wrapped in foil in the oven for 5 minutes.

Storage

Store any leftover black bean tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven at 350°F until crispy again, about 5-7 minutes. Avoid microwaving if you want to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the black bean filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator. Reheat gently on the stove before assembling the tacos.

What can I use instead of black beans?

Cooked pinto beans or refried beans work well as substitutes, or try lentils for a different texture. Adjust seasoning to taste.

Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

These Crispy Sheet Pan Black Bean Tacos are a vibrant vegetarian dish packed with bold southwestern flavors. Featuring a spiced black bean filling sautéed with garlic, chipotle, and smoky spices, these tacos are assembled on corn tortillas, topped with melty Pepper Jack cheese, then baked until perfectly crispy on a sheet pan. Ready in just 45 minutes, they make a satisfying meal perfect for weeknights or casual gatherings, complemented by fresh toppings like shredded lettuce, avocado, and salsa.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings (8-10 tacos) 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Black Bean Filling

• 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
• 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
• Kosher salt and ground black pepper, to season

Tacos & Serving

• 8–10 corn tortillas
• 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
• For serving (optional): shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges

Instructions

1. Prep: Preheat the oven to 450 degrees F and position a rack in the center. Prepare all ingredients by chopping the onion, garlic, and chipotle, and measuring the spices and liquids to streamline cooking.
2. Sauté the onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
3. Toast aromatics: Stir in the garlic and chipotle pepper or adobo sauce. Cook briefly until fragrant, about 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir everything together, coating the onion, and cook 1-2 more minutes until very fragrant.
4. Make the black bean taco filling: Add the drained black beans to the skillet and stir to combine. Cook for 1-2 minutes to warm through. Pour in the vegetable broth and bring to a simmer. Use a spatula or wooden spoon to slightly mash the beans, binding the mixture. Cook another 1-2 minutes if needed to thicken. Squeeze lime juice over the mixture, taste, and adjust seasoning with salt and pepper. Remove from heat.
5. Warm the tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to steam and soften.
6. Assemble the black bean tacos: Brush the remaining 2 tablespoons of olive oil onto a large rimmed baking sheet. Lay the warmed tortillas on the sheet, flipping a couple of times to lightly coat both sides with oil. Spread the black bean filling over half of each tortilla, sprinkle shredded cheese on top, then fold the tortillas to form tacos. Flip the tacos so the cheese side is down.
7. Bake the black bean tacos: Place the sheet pan in the preheated oven. Bake for 8-10 minutes until the bottom is starting to crisp. Carefully flip each taco with a spatula and bake for another 8-10 minutes until golden brown and crispy. Remove from oven and let cool 2-3 minutes; they will crisp up further as they rest.
8. Serve: Serve the crispy black bean tacos warm with your favorite toppings such as cashew crema, cilantro, salsa, or avocado. Enjoy your flavorful vegetarian meal!

Notes

• For less spice, omit the chipotle pepper and use only adobo sauce or reduce the amount.
• To keep tortillas pliable before baking, warm them in the microwave wrapped in a damp paper towel.
• Use a rimmed baking sheet to prevent any filling spillover during baking.
• Customize toppings to your preference: sour cream, guacamole, pickled onions, fresh salsa, and lime wedges all work wonderfully.
• Leftover filling can be refrigerated and used as a salad topping or for burritos.

Keywords: black bean tacos, vegetarian tacos, sheet pan tacos, crispy tacos, Mexican vegetarian recipe, easy dinner, baked tacos