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Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos (Vegetarian)
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Indulge in the delightful crunch of Crispy Sheet Pan Black Bean Tacos, a vegetarian twist on a classic favorite! Perfect for busy weeknights, this recipe delivers an explosion of flavors with minimal prep time. Simply layer crispy corn tortillas with a savory black bean filling, topped off with gooey cheese, and bake them to golden perfection. These tacos are easily customizable, allowing you to add your favorite toppings like guacamole, salsa, or fresh cilantro. Whether you’re hosting a taco night or seeking a quick family meal, these sheet pan tacos are sure to please everyone at the table.

Ingredients

Scale
  • 8–10 corn tortillas
  • 2 cans (14 ounces each) black beans, drained and rinsed
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season

Instructions

  1. Preheat the oven to 450°F (230°C).
  2. In a skillet, heat 1 tablespoon olive oil and sauté diced onion until translucent. Add garlic and spices; cook until fragrant.
  3. Stir in black beans and vegetable broth; simmer for a few minutes.
  4. Microwave corn tortillas wrapped in damp paper towels until pliable.
  5. Brush baking sheet with olive oil and layer tortillas, filling half with black bean mixture and cheese before folding.
  6. Bake for 8-10 minutes until golden brown; flip and bake for another 8-10 minutes for added crispiness.
  7. Serve warm with desired toppings.

Nutrition

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