Print

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos (Vegetarian)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Sheet Pan Black Bean Tacos (Vegetarian) combine the best of tacos and quesadillas for a delightful meal that’s quick, easy, and full of flavor! Perfect for busy weeknights or casual gatherings, these vegetarian tacos feature a savory black bean filling tucked into warm corn tortillas and baked to crispy perfection. With customizable toppings like avocado, salsa, or pickled onions, you can cater to everyone’s taste while keeping it healthy and satisfying. Plus, they’re made with affordable pantry staples—ideal for whipping up at a moment’s notice. Enjoy a nutritious dish that pleases both vegetarians and meat-lovers alike!

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • two 14-ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 8–10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season
  • shredded lettuce
  • mashed avocado or guacamole
  • sour cream or cashew crema
  • pickled red onions
  • chopped cilantro
  • salsa of choice
  • lime wedges

Instructions

  1. Preheat the oven to 450°F (232°C). Gather and prep all ingredients.
  2. In a skillet, heat 1 tablespoon of olive oil and sauté diced onion until translucent (about 3-4 minutes).
  3. Add garlic and optional chipotle pepper, cooking for about 30 seconds.
  4. Stir in chili powder, ground cumin, smoked paprika, and tomato paste; cook for another minute.
  5. Add black beans and vegetable broth; simmer until thickened. Squeeze lime juice over mixture.
  6. Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
  7. Brush a baking sheet with olive oil, assemble tacos by filling tortillas with the black bean mixture and cheese, then fold.
  8. Bake for 8-10 minutes until lightly golden, flip, then bake an additional 8-10 minutes until crispy.
  9. Let cool slightly before serving with desired toppings.

Nutrition

Find it online: https://lowsugarcooking.com/crispy-sheet-pan-black-bean-tacos-vegetarian/

save me