Easy Crispy Sheet Pan Black Bean Tacos (Print version)
Crispy baked black bean tacos with spiced mashed beans and melted cheese, done on a sheet pan in 30 minutes.
# Ingredients:
For the filling
01 -
2 (15 oz / 425 g) cans black beans, drained and rinsed
02 -
1 small yellow onion, diced
03 -
3 cloves garlic, minced
04 -
2 tablespoons tomato paste or 1/4 cup salsa
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt
09 -
1 tablespoon olive oil
10 -
1 tablespoon fresh lime juice
11 -
2 tablespoons chopped fresh cilantro
For assembly
12 -
8 medium flour or corn tortillas
13 -
1 1/2 cups (170 g) shredded cheddar or pepper jack cheese
14 -
1 tablespoon olive oil or cooking spray
For serving
15 -
Lime wedges
16 -
Salsa or pico de gallo
17 -
Pickled red onions (optional)
18 -
Sour cream or Greek yogurt (optional)
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds more.
02 -
Transfer about two-thirds of the beans to a food processor with the cooked onion, garlic, tomato paste or salsa, cumin, chili powder, smoked paprika, and salt. Pulse until thick and spreadable. Fold in the remaining whole beans, lime juice, and cilantro.
03 -
Brush one side of each tortilla lightly with oil and place oil-side down on a parchment-lined sheet pan. Spread 2 to 3 tablespoons of filling over half of each tortilla, top with cheese, then fold and press gently so they stay shut.
04 -
Bake at 450°F (230°C) for 6 to 8 minutes until the bottoms begin to brown and the cheese melts.
05 -
Turn each taco with a spatula and bake another 6 to 8 minutes until both sides are deeply golden and crisp.
06 -
Let them sit for 3 to 5 minutes so the filling sets. Serve with lime wedges, salsa, and any toppings you like.
# Good to know:
01 -
Letting the tacos rest for a few minutes helps the filling set so it does not slide out.
02 -
For extra crunch, bake directly on the sheet pan without parchment.