Crispy Sheet Pan Black Bean Tacos (Print Version)
# Ingredients:
→ Black Bean Filling
01 -
3 tablespoons olive oil, divided
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, finely chopped or grated
04 -
1 chipotle pepper in adobo, finely chopped (or 1 tablespoon adobo sauce)
05 -
2 tablespoons tomato paste
06 -
1½ teaspoons chili powder
07 -
1½ teaspoons ground cumin
08 -
1½ teaspoons smoked paprika
09 -
two 14-ounce cans black beans, drained and rinsed
10 -
½ cup vegetable broth or stock
11 -
1 lime, juiced
→ Assembly
12 -
8-10 corn tortillas
13 -
6 ounces Pepper Jack cheese, freshly shredded
14 -
Kosher salt and ground black pepper to taste
→ Optional Toppings
15 -
Shredded lettuce
16 -
Mashed avocado or guacamole
17 -
Sour cream or cashew crema
18 -
Pickled red onions
19 -
Chopped cilantro
20 -
Salsa of choice
21 -
Lime wedges
# Instructions:
01 -
Preheat oven to 450°F with rack in center position. Gather and prep all ingredients.
02 -
Sauté onion in 1 tablespoon oil with salt until translucent. Add garlic and chipotle, then spices and tomato paste. Cook until fragrant.
03 -
Add beans and broth, simmer and partially mash. Add lime juice and season to taste.
04 -
Warm tortillas in damp paper towel in microwave. Brush baking sheet with remaining oil and coat tortillas on both sides.
05 -
Spread bean mixture on half of each tortilla, add cheese, and fold over. Flip so cheese side is down.
06 -
Bake 8-10 minutes, flip carefully, then bake 8-10 minutes more until crispy. Let cool 2-3 minutes before serving with toppings.
# Notes:
01 -
Can be made vegan by using dairy-free cheese
02 -
Best served fresh but keeps for 3 days in fridge
03 -
Use thin, soft corn tortillas to prevent cracking
04 -
Can prep components ahead for faster assembly