Description
These Crispy Sheet-Pan Black Bean Tacos offer a quick and flavorful vegetarian meal combining seasoned black beans, sautéed onions, and melted Mexican cheese folded in corn tortillas and baked to crispy perfection. Ideal for a satisfying weeknight dinner, they’re delicious topped with sour cream, fresh cilantro, and lime wedges.
Ingredients
Scale
Taco Filling
- 5 tbsp. neutral oil, divided
- 1 small yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- 1 tbsp. taco seasoning
- 1 (15.5-oz.) can black beans, drained and rinsed
- 1/2 cup water
Tacos
- 8 (6″) yellow corn tortillas, warmed
- 1 cup shredded Mexican blend cheese
Optional Toppings
- Sour cream
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Onion Mixture: Place a rack in the center of the oven and preheat to 425°F. In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the finely chopped onion, sprinkle with 1/2 teaspoon kosher salt, and cook while stirring occasionally until the onion is softened and develops a sweet flavor, about 7 minutes. Then add the taco seasoning and 1 tablespoon more oil; stir and cook until the mixture becomes fragrant, about 30 seconds.
- Simmer the Beans: Add the rinsed black beans, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Bring the mixture to a simmer over high heat, then reduce heat to medium-low. Simmer while mashing some beans with a spoon to thicken the mixture, cooking for 2 to 3 minutes. Remove from heat once thickened.
- Assemble the Tacos: Grease a large metal baking sheet with the remaining 2 tablespoons of oil. Lay the warmed corn tortillas in a single layer on the baking sheet, making sure one side of each tortilla is coated with oil. Spoon about a scant 1/4 cup of the bean mixture onto one half of each tortilla, then top with 2 tablespoons shredded cheese. Fold the tortillas over the cheese to form tacos, allowing slight cracks if needed. Turn the tacos so that the cheesy side is down, touching the baking sheet.
- Bake Tacos Until Crisp: Bake the tacos in the preheated oven until the bottoms are golden brown and crisp, about 8 to 10 minutes. Flip each taco carefully and continue baking until the other side is also golden and crisp, an additional 5 to 8 minutes.
- Serve: Transfer the baked tacos to a serving platter. Offer sour cream, fresh cilantro leaves, and lime wedges on the side for optional garnishing and added flavor.
Notes
- Be careful when flipping the tacos to prevent breaking – a thin spatula works best.
- If you prefer spicier tacos, add chopped jalapeños or hot sauce to the bean mixture.
- For a gluten-free option, ensure corn tortillas are certified gluten-free.
- Use freshly shredded cheese for better melting and flavor.
- These tacos can be made ahead and reheated in the oven for a few minutes to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: black bean tacos, sheet pan tacos, crispy tacos, vegetarian tacos, Mexican tacos, easy dinner, baked tacos, taco recipe
