Name: Crispy Sheet-Pan Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons neutral oil, divided; 1 small yellow onion, finely chopped; 1/2 teaspoon kosher salt, divided; 1 tablespoon taco seasoning; 1 (15.5-oz.) can black beans, drained and rinsed; 1/2 cup water; 3 tablespoons neutral oil, divided; 8 (6-inch) yellow corn tortillas, warmed; 1 cup shredded Mexican blend cheese; Sour cream; Cilantro leaves; Lime wedges

Ingredients

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

8 (6″) yellow corn tortillas, warmed

1 cup shredded Mexican blend cheese

Sour cream, cilantro leaves, and lime wedges, for serving (optional)

Instructions

Step 1: Preheat the oven to 425°F and place a rack in the center. In a large skillet over medium heat, warm 2 tablespoons of oil. Add the chopped onion, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft and sweet, about 7 minutes. Stir in the taco seasoning and 1 tablespoon of oil, cooking for about 30 seconds until fragrant.

Step 2: Add the black beans, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Bring to a simmer over high heat, then reduce to medium-low. Mash some of the beans as it simmers, cooking until the mixture thickens and reduces slightly, about 2 to 3 minutes. Remove from heat.

Step 3: Coat a large metal baking sheet with the remaining 2 tablespoons of oil. Arrange the warmed tortillas in a single layer, ensuring one side of each tortilla is coated with oil. Spoon about 1/4 cup of the bean mixture onto half of each tortilla, then top with 2 tablespoons of cheese. Fold the tortillas over the filling to form tacos; some cracking is normal. Place the tacos on the baking sheet with the cheese side down.

Step 4: Bake the tacos until the bottoms are golden brown and crisp, about 8 to 10 minutes. Flip the tacos carefully and continue baking until the other side is equally crispy and golden, about 5 to 8 more minutes.

Step 5: Transfer the tacos to a platter and serve warm with sour cream, fresh cilantro, and lime wedges if desired.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice to the black bean mixture before assembling the tacos.

Use flour tortillas if you prefer a softer texture, but adjust baking time to prevent burning.

Customize toppings with avocado slices, pickled jalapeños, or your favorite salsa for added freshness.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to fully cook and soften the dried beans beforehand. The texture and cooking time of the filling will change otherwise.

How do I keep the tortillas from cracking when folding?

Warming the tortillas before assembling helps make them more pliable and less likely to crack. You can warm them briefly in a dry skillet or wrap in a damp towel and microwave for 20–30 seconds.