Crispy Sheet Pan Black Bean Tacos (Vegetarian) Recipe
These crispy sheet pan black bean tacos are filled with warmly spiced, gently mashed black beans and melty cheese, then baked until golden and crunchy. They’re an easy vegetarian dinner for four, with plenty of room for favorite toppings like guacamole, salsa, cilantro, or cashew crema.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8–10 tacos)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Black Bean Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- 1 chipotle pepper from a can of adobo sauce, finely chopped (optional), or 1 tablespoon adobo sauce for less heat
- 2 tablespoons tomato paste
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- Two 14-ounce cans black beans, drained and rinsed
- ½ cup vegetable broth or stock
- Juice of 1 lime
- Kosher salt and ground black pepper, to taste
Tacos
- 8–10 corn tortillas
- 6 ounces Pepper Jack or another melty cheese, freshly shredded
- 2 tablespoons olive oil, for the baking sheet and tortillas
Optional Toppings
- Cashew crema
- Guacamole
- Chopped cilantro
- Lime juice
- Salsa
Instructions
- Prep the oven and ingredients.
Preheat the oven to 450°F with a rack in the center. Chop and measure the ingredients before you begin; the filling comes together quickly.
- 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, for 3–4 minutes, until translucent and fragrant.
- Toast the aromatics and spices.
Stir in the garlic and, if using, the chopped chipotle or adobo sauce. Cook for about 30 seconds, just until fragrant. Add the tomato paste, chili powder, cumin, and smoked paprika. Stir to coat the onion and cook for 1–2 minutes, until fragrant.
- Make the black bean filling.
Add the black beans and stir to combine. Cook for 1–2 minutes, until warmed through. Pour in the vegetable broth and bring the mixture to a simmer. Use a spatula or wooden spoon to mash some of the beans, helping the filling bind together. Cook for another 1–2 minutes if needed to thicken. Stir in the lime juice, taste, and add more salt and black pepper as desired. Remove from the heat.
- Warm the tortillas.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds, until warm and pliable. Set aside.
- Assemble the tacos.
Brush the remaining 2 tablespoons olive oil over a large rimmed baking sheet. Place the warmed tortillas on the sheet and turn them once or twice to lightly coat both sides. Spoon the black bean filling over half of each tortilla and top with shredded cheese. Fold each tortilla over the filling to form a taco. If desired, carefully flip the tacos so the cheese side faces down.
- Bake until crisp.
Bake for 8–10 minutes, then carefully flip each taco with a spatula. Return the pan to the oven and bake for another 8–10 minutes, until the tacos are golden and crisp. Let them cool for 2–3 minutes; they will crisp further as they rest.
- Serve.
Serve warm with your choice of cashew crema, guacamole, cilantro, lime juice, salsa, or other favorite toppings.
Notes
- The chipotle pepper adds smoky heat; use adobo sauce for a milder flavor or leave it out entirely.
- Warm the tortillas before filling so they’re less likely to crack when folded.
- For the crispiest tacos, avoid overfilling and leave space between them on the baking sheet.
- Use a certified gluten-free vegetable broth and check the tortilla and cheese labels if you need to avoid gluten.
- Nutrition is estimated per serving, based on 4 servings and 8 tacos, or about 2 tacos per serving; values vary with the tortilla size, cheese, and toppings.
