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25 Minute Sheet Pan Crispy Black Bean Tacos Recipe

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4.3 from 89 reviews

These 25 Minute Sheet Pan Crispy Black Bean Tacos are a quick and easy vegetarian meal perfect for busy weeknights. Baked in the oven for a crispy texture, they feature a smooth black bean filling with taco seasoning, salsa, and lime juice, topped with melted Mexican cheese and served with a tangy Avocado Lime Crema. The tacos are made with corn tortillas warmed to enhance pliability and baked until golden brown and crispy for a delightful crunch in every bite.

  • Total Time: 25 minutes
  • Yield: 8-10 tacos

Ingredients

Main Ingredients

  • 2 tablespoons olive oil (for baking sheet)
  • 1 can black beans, rinsed and drained (about 15 ounces)
  • 1/2 teaspoon taco seasoning
  • 1/2 cup mild salsa
  • 1 tablespoon lime juice (freshly squeezed)
  • 1.5 cups Mexican shredded cheese
  • 8–10 corn tortillas
  • 2 tablespoons olive oil (for brushing tortillas)

For Serving

  • Avocado Lime Crema
  • Optional toppings: cilantro, sour cream, avocado slices, pico de gallo

Instructions

  1. Preheat and Prepare: Preheat your oven to 450°F (232°C). Grease a large baking sheet evenly with 2 tablespoons of olive oil to prevent sticking and help the tacos crisp up.
  2. Make Black Bean Filling: In a food processor, combine the rinsed black beans, 1/2 teaspoon taco seasoning, 1/2 cup mild salsa, and 1 tablespoon lime juice. Pulse the mixture for about 45 seconds until it becomes smooth and creamy.
  3. Warm the Tortillas: Place the corn tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1 minute to soften, then immediately transfer them to a zipper storage bag to retain moisture, making them more pliable and less likely to crack during folding.
  4. Assemble the Tacos: Working with one tortilla at a time, place it on the greased baking sheet. Brush the tortilla generously with olive oil. Spread a layer of the black bean mixture over one half of the tortilla, then sprinkle a generous amount of Mexican shredded cheese on top. Fold the tortilla over to form a taco, pressing slightly. Position the taco on the baking sheet with the cheese side down to help it stay closed.
  5. Bake the Tacos: Bake the assembled tacos in the preheated oven for about 8-10 minutes. Carefully flip each taco over and continue baking for another 8 minutes or until the tacos are golden brown and crispy on both sides.
  6. Cool and Serve: Remove the tacos from the oven and allow them to cool on the baking sheet for 2-3 minutes. Serve warm with Avocado Lime Crema and any additional desired toppings such as fresh cilantro, sour cream, avocado slices, or pico de gallo.

Notes

  • Warming the corn tortillas in the microwave before baking makes them more pliable and reduces cracking, but some cracking might still occur during baking and is normal.
  • You can customize the tacos with toppings like cilantro, sour cream, fresh avocado, or pico de gallo for extra flavor and texture.
  • If you prefer spicier tacos, add extra chili powder or hot sauce to the black bean mixture.
  • Leftover tacos can be stored in the refrigerator and reheated in the oven or air fryer to maintain crispiness.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://flavorhug.com/25-minute-sheet-pan-crispy-black-bean-tacos-recipe/