Crispy Sheet Pan Black Bean Tacos (Vegetarian)
These crispy black bean tacos are baked to golden perfection on a sheet pan with melty cheese inside. A quick, flavorful vegetarian dinner ready in 45 minutes!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner / Main Dish
- Method: Baked / Sheet Pan
- Cuisine: Mexican-Inspired / American
- Diet: Vegetarian
Ingredients
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, finely chopped or grated
1 chipotle pepper in adobo, finely chopped (or 1 Tbsp 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 cheese (or other melty cheese), shredded
Kosher salt and freshly ground black pepper, to taste
Optional toppings for serving: shredded lettuce, guacamole or mashed avocado, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa, lime wedges
Instructions
Preheat oven: Preheat to 450°F. Position rack in the center.
Cook aromatics: Heat 1 Tbsp olive oil in a skillet over medium heat. Add onion, season with salt, and cook until translucent (3–4 minutes). Stir in garlic and chipotle; cook 30 seconds. Add chili powder, cumin, smoked paprika, and tomato paste; cook 1–2 minutes.
Make black bean filling: Add beans and stir. Cook 1–2 minutes, then add broth. Mash beans slightly to thicken. Simmer briefly, then stir in lime juice. Season with salt and pepper. Remove from heat.
Warm tortillas: Microwave tortillas wrapped in a damp paper towel for 30 seconds until pliable.
Assemble tacos: Brush a large sheet pan with remaining 2 Tbsp olive oil. Place tortillas on sheet pan and coat lightly with oil on both sides. Spoon filling on half of each tortilla, sprinkle with cheese, and fold. Optional: flip so cheese side faces down.
Bake: Bake 8–10 minutes, flip, then bake another 8–10 minutes until golden brown and crispy.
Serve: Cool 2–3 minutes before serving. Add toppings of choice and enjoy!
Notes
Storage: Best fresh, but leftovers keep 3 days in the fridge. Reheat in a 250°F oven or skillet for crispness.
Tortilla tip: Use thin, pliable corn tortillas to avoid cracking.
Make-ahead prep: Dice onion, grate cheese, and prep toppings up to 5 days in advance.
Vegan option: Use dairy-free cheese and cashew crema or vegan sour cream.
