Crispy Sheet-Pan Black Bean Tacos Recipe
These Crispy Sheet-Pan Black Bean Tacos are a quick, easy, and flavorful weeknight meal. Featuring a savory black bean filling seasoned with taco spices and melted cheese, these tacos are baked to golden perfection on a sheet pan for a satisfyingly crispy texture without frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Black Bean Filling
- 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
Tacos
- 3 tablespoons neutral oil, divided
- 8 (6-inch) yellow corn tortillas, warmed
- 1 cup shredded Mexican blend cheese
Optional Toppings
- Sour cream
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the onion: 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 neutral oil. Add the finely chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is softened and has a sweet flavor, about 7 minutes.
- Add seasoning and beans: Stir in 1 tablespoon taco seasoning and 1 tablespoon of oil to the onions, cooking until fragrant, about 30 seconds. Add the rinsed black beans, remaining 1/2 teaspoon kosher salt, and 1/2 cup water. Bring the mixture to a simmer over high heat. Reduce heat to medium-low and simmer for 2 to 3 minutes, mashing some of the beans to thicken the mixture. Remove from heat.
- 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, coating one side of each tortilla with oil. Spoon approximately 1/4 cup of the black bean mixture onto one half of each tortilla. Sprinkle 2 tablespoons of shredded Mexican blend cheese over the beans. Fold the tortillas over the cheese to create tacos; some cracking is normal. Flip tacos so the cheese side is facing closest to the baking sheet.
- Bake the tacos: Place the baking sheet in the preheated oven. Bake the tacos for 8 to 10 minutes until the bottoms are golden brown and crisp. Then flip each taco and continue baking for an additional 5 to 8 minutes until the other side is golden and crisp.
- Serve: Remove the tacos from the oven and transfer to a platter. Serve warm topped with optional sour cream, fresh cilantro leaves, and lime wedges.
Notes
- Use a large metal baking sheet for best crisping results.
- If desired, customize toppings with avocado slices, salsa, or jalapeños.
- Warming the tortillas before assembling helps prevent cracking during folding.
- Leftover tacos can be reheated in the oven to maintain crispiness.
- For a spicier twist, add extra chili powder or hot sauce to the bean mixture.
Keywords: black bean tacos, crispy tacos, sheet pan tacos, vegetarian tacos, Mexican recipes, easy dinner
