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Description
Crispy Sheet-Pan Black Bean Tacos are a quick and easy weeknight meal, featuring seasoned black beans and melted cheese baked between corn tortillas until golden brown and crispy.
Ingredients
- 2 (15.5-ounce) cans black beans, drained and rinsed
- 1 small yellow onion, finely chopped
- 1 tablespoon taco seasoning
- 1/2 cup water
- 5 tablespoons neutral oil (like olive oil or vegetable oil), divided
- 8-10 (6-inch) yellow corn tortillas
- 1 cup shredded Mexican blend cheese (or pepper jack)
- Sour cream, cilantro leaves, and lime wedges, for serving (optional)
- 1/2 cup mild salsa (optional, for filling)
- 1 tablespoon lime juice (optional, for filling)
Instructions
- Place a rack in the center of the oven and preheat to 425°F (220°C).
- Prepare the Bean Filling: In a large skillet over medium heat, heat 2 tablespoons of oil. Add the finely chopped onion and cook, stirring occasionally, until softened and sweet (about 7 minutes).
- Add the taco seasoning and 1 tablespoon of oil, and cook, stirring, until fragrant (about 30 seconds).
- Add the drained and rinsed black beans, 1/2 teaspoon salt (if not using pre-seasoned taco seasoning), and 1/2 cup water. Bring to a simmer over high heat, then reduce heat to medium-low and simmer, mashing down on some of the beans with a spoon, until thickened and reduced (2-3 minutes). If desired, blend beans, taco seasoning, salsa, and lime juice in a food processor until smooth for a creamier filling.
- Assemble Tacos: Grease a large metal baking sheet with the remaining 2 tablespoons of oil. Arrange the tortillas in a single layer, ensuring one side of each tortilla is coated in oil (flip them to coat both sides if desired).
- Spoon a scant 1/4 cup of the bean mixture onto one half of each tortilla. Top each with 2 tablespoons of shredded cheese.
- Fold the tortillas over the cheese to create a taco. Flip the tacos so the side with the cheese is closest to the baking sheet (this helps them stay closed).
- Bake Tacos: Bake until golden brown and crisp on the bottom, 8 to 10 minutes.
- Flip the tacos and bake until the other side is also golden brown and crispy (another 8 minutes).
- Transfer tacos to a platter. Serve immediately with sour cream, cilantro, and lime wedges, if desired.
Notes
- For a creamier filling, you can blend the beans, taco seasoning, salsa, and lime juice in a food processor.
- Ensure the cheese side of the taco is closest to the baking sheet to help them stay closed during baking.
- Adjust baking time as needed to achieve desired crispiness.