Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Warm the tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to steam and soften.
- 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.
- 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.
- 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
