Crispy Sheet Pan Black Bean Tacos (Vegetarian)
Crispy Sheet Pan Black Bean Tacos (Vegetarian) are a delightful fusion of classic tacos and crispy quesadillas, perfect for a quick weeknight meal or a casual gathering. This recipe features a hearty black bean filling infused with spices and topped with melty cheese, all wrapped in warm corn tortillas. Baked to perfection, these tacos boast a satisfying crunch that will impress family and friends alike. Serve them with customizable toppings like guacamole, salsa, or pickled onions to elevate your dining experience. Whether you’re celebrating Taco Tuesday or simply craving comfort food, this vegetarian dish is bound to please.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves about 4 people (8 servings total) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 tbsp olive oil
- 1 medium yellow onion
- 4 cloves garlic
- 2 cans black beans
- ½ cup vegetable broth
- 1 lime
- 8–10 corn tortillas
- 6 oz Pepper Jack cheese (or cheese of choice)
Instructions
- Preheat the oven to 450°F. Prepare all ingredients.
- In a skillet, heat 1 tbsp olive oil over medium heat; cook onion until translucent. Add garlic and optional chipotle pepper; stir in spices and tomato paste.
- Incorporate black beans and vegetable broth; simmer while mashing some beans. Squeeze lime juice into the mixture.
- Microwave tortillas wrapped in damp paper towels for about 30 seconds until pliable.
- Brush baking sheet with olive oil; place tortillas on it and fill with black bean mixture and cheese, folding them.
- Bake for 8-10 minutes, flipping halfway through until golden brown and crispy.
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg