Description
Delicious and crispy black bean tacos baked on a single sheet pan, filled with savory seasoned black beans, smoky spices, and melted cheese.
Ingredients
Scale
- 1 15-ounce can of Black Beans
- 1/2 medium Yellow Onion, chopped
- 2 cloves of Garlic, minced
- 1 Chipotle Pepper in Adobo, chopped
- 1 tablespoon of Tomato Paste
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 tablespoon of Lime Juice
- 1/4 cup of Vegetable Broth
- 10 Corn Tortillas
- 1 1/2 cups of Shredded Cheese
- 2 tablespoons of Olive Oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it turns golden and soft, about 5-7 minutes.
- Stir in minced garlic, the chipotle pepper, chili powder, cumin, and smoked paprika. Cook for 1-2 minutes until fragrant.
- Add the tomato paste and cook for another minute.
- Drain the black beans and add them to the skillet with the vegetable broth. Mash half of the beans and allow to simmer for 5-7 minutes. Mix in lime juice, seasoning with salt and pepper.
- Preheat your oven to 425°F (220°C). Wrap corn tortillas in damp paper towels and microwave for 30 seconds to soften them.
- Brush a baking sheet with remaining olive oil. Coat each tortilla in oil, fill with 2 tablespoons of bean mixture, sprinkle with cheese, and fold over.
- Bake the tacos for 10 minutes. Flip and bake for an additional 8-10 minutes, until crispy and golden.
- Let the tacos rest for 2-3 minutes before serving with desired toppings.
Notes
Consider adding different types of cheese or extra veggies for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg