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Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos (Vegetarian)
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Crispy Sheet Pan Black Bean Tacos are the perfect solution for anyone seeking a quick, delicious meal that’s both satisfying and customizable. These vegetarian tacos bring together the comforting essence of traditional tacos with the delightful crunch of quesadillas, making them an ideal option for busy weeknights or family gatherings. With just 45 minutes from prep to plate, you can easily whip up these flavorful delights using pantry staples. Plus, they invite creativity—everyone can personalize their tacos with their favorite toppings!

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • two 14-ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 8–10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season

Instructions

  1. Preheat oven to 450°F.
  2. Sauté diced onions in olive oil until translucent, then add garlic and optional chipotle pepper.
  3. Stir in spices and tomato paste, cooking until fragrant.
  4. Mix in black beans and vegetable broth; simmer briefly.
  5. Warm tortillas in a damp paper towel in the microwave.
  6. Assemble tacos on a greased baking sheet with a layer of filling and cheese, folding them over.
  7. Bake for 8-10 minutes, flip, then bake another 8-10 minutes until crispy.

Nutrition

Find it online: https://mrrecipes.net/crispy-sheet-pan-black-bean-tacos-vegetarian/