Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Why You’ll Love This Recipe

I love how fuss-free these tacos are. Everything is baked on a sheet pan—no standing at the stove flipping tortillas one by one. The black bean filling is smoky, spiced, and comforting, while the oven crisps up the tortillas to perfection. I also like how flexible the recipe is—vegan, dairy-free, or gluten-free adjustments are simple, and I can top them however I like. Best of all, they’re ready in under 45 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons olive oil, divided

• 1 medium yellow onion, diced

• 4 cloves garlic, finely chopped or grated

• 1 chipotle pepper in adobo sauce (or 1 tablespoon adobo sauce, optional for less spice)

• 2 tablespoons tomato paste

• 1 ½ teaspoons chili powder

• 1 ½ teaspoons ground cumin

• 1 ½ teaspoons smoked paprika

• 2 (14-ounce) cans black beans, drained and rinsed

• ½ cup vegetable broth or stock

• Juice of 1 lime

• 8–10 corn tortillas

• 6 ounces Pepper Jack or another melty cheese, freshly shredded

• Kosher salt and black pepper, to taste

Optional toppings for serving: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa, lime wedges

Directions

1. I preheat the oven to 450°F and set a rack in the center.

2. In a skillet, I heat 1 tablespoon olive oil over medium heat. I sauté the diced onion with a pinch of salt for 3–4 minutes until translucent.

3. I stir in the garlic and chipotle, cooking for about 30 seconds. Then I add the chili powder, cumin, smoked paprika, and tomato paste, cooking for another 1–2 minutes until fragrant.

4. I stir in the black beans, cooking for 1–2 minutes, then pour in the vegetable broth. I mash the beans slightly with a spoon to bind the filling. I let it simmer until thickened, then stir in lime juice. I season with more salt and pepper to taste and set aside.

5. Meanwhile, I wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.

6. On a large sheet pan, I brush the surface with 2 tablespoons olive oil. I place the tortillas down, flipping once to coat lightly in oil.

7. I spread the black bean mixture over half of each tortilla, sprinkle cheese on top, then fold the tortillas into tacos. I like flipping them so the cheese side faces down—it crisps up beautifully.

8. I bake for 8–10 minutes, flip carefully with a spatula, then bake another 8–10 minutes until crispy and golden.

9. I let the tacos cool for 2–3 minutes (they crisp more as they rest) before serving with toppings of my choice.

Servings and timing

This recipe yields 4 servings (about 8–10 tacos).

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Vegan tacos: I swap the cheese for a dairy-free version or skip it and use cashew crema as a topping.

• Extra protein: I stir cooked quinoa or lentils into the black bean filling.

• Add veggies: Roasted bell peppers, mushrooms, or zucchini mix in well with the beans.

• Cheese swap: Monterey Jack, cheddar, or a Mexican blend all work instead of Pepper Jack.

• Spicy twist: I double the chipotle or add jalapeño slices to the filling for extra heat.

Storage/Reheating

I store leftover tacos in an airtight container in the fridge for up to 3 days. They’re best reheated in a 250°F oven or a skillet for 5–10 minutes to regain crispness. The microwave works, but the tortillas soften. If I want to prep ahead, I make the black bean filling and shred the cheese in advance, then assemble and bake fresh when ready.

FAQs

Can I use flour tortillas instead of corn?

Yes, but they’ll be less crispy and more quesadilla-like. Corn tortillas give the best crunch.

Why are my corn tortillas cracking?

They may be too dry. I always warm them in the microwave with a damp paper towel before assembling to keep them pliable.

Can I freeze these tacos?

I don’t recommend freezing fully assembled tacos since the tortillas can crack, but the black bean filling freezes beautifully. I reheat it and assemble fresh tacos later.

Can I make these tacos ahead of time?

Yes, I often make the filling a day ahead and refrigerate. Then I just assemble and bake the tacos fresh when I want to serve them.

What toppings work best?

I love cashew crema, cilantro, lime, and pickled red onions for brightness, but salsa, guacamole, or even shredded lettuce all work great.

Conclusion

Crispy Sheet Pan Black Bean Tacos are everything I love about taco night—fun, flavorful, and customizable—but with the bonus of being baked all at once. The combination of smoky beans, gooey cheese, and crispy tortillas makes them impossible to resist. Whether I’m keeping it simple or loading them with toppings, these tacos always deliver.

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