Sheet Pan Black Bean Tacos

5 from 11 votes

These crispy black bean tacos are cheesy, packed with flavor, and ready in just 35 minutes total. With only 15 minutes of active work, they're the kind of weeknight dinner that comes together almost by itself - and they're easy to customize with whatever beans, veggies, or cheese you have on hand.

Prep Time15

Cook Time20

Total Time35

Course: dinner, taco night, vegetarian dinner

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

½ tablespoon olive oil
1 medium poblano pepper deseeded & diced
2 cloves garlic minced
½ white onion diced
15 oz can black beans drained and rinsed
2 tablespoons fresh cilantro finely chopped
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon salt
2 cups shredded cheese I used Pepper Jack but really any melty cheese would work well
6 medium Corn or flour tortillas*

Instructions

Heat the oil in a large skillet over medium heat. Once hot, add in the poblano pepper, garlic, and onion and sauté for 5 minutes.
Next, add in the black beans, chili powder, salt, cumin, and salt. Sauté for 5 more minutes so that everything is heated through. Stir in your cilantro and remove from the heat.
Preheat the oven to 425 degrees and spray a large baking sheet with cooking spray.
Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake them for 2-3 minutes to make them pliable so they don't crack.
Take the pan out of the oven and layer each tortilla on one side with cheese, your bean mixture and a little more cheese on top. Fold the other side of the tortilla over your filling and press down gently so that it sticks together. Top each taco with a sprinkle of cheese on the top.
Once they’re all assembled, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.
Serve and ENJOY!

Notes

I have this labeled as 4 serving but 6 tacos. We cut 2 in half so each person got 1 1/2 tacos. FYI

Storage: Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or in the air fryer for 5 minutes, until warmed through and crispy again. Skip the microwave if you can - it'll make the tortillas soggy instead of crispy.

Nutrition