Description
Delicious and quick Crispy Sheet-Pan Black Bean Tacos that provide a perfect crunch and savory flavor, making them an ideal weeknight dinner.
Ingredients
Scale
- 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, for serving (optional)
- Cilantro leaves, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat the oven to 425 degrees F.
- In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion and 1/2 teaspoon of salt; cook for about 7 minutes until softened.
- Add taco seasoning and 1 tablespoon of oil, cooking until fragrant, about 30 seconds. Stir in black beans, the remaining salt, and 1/2 cup of water. Simmer until thickened, about 2-3 minutes.
- Grease a large baking sheet with 2 tablespoons of oil. Arrange warmed tortillas on the sheet, spoon 1/4 cup of the bean mixture on each tortilla, top with 2 tablespoons of cheese, fold over, and flip.
- Bake until golden brown and crisp, about 8-10 minutes. Flip and bake for an additional 5-8 minutes until crispy.
- Serve immediately with sour cream, cilantro, and lime wedges.
Notes
For a lighter option, use low-sodium black beans and dairy-free cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 35mg