Sheet Pan Black Bean Tacos
These Crispy Black Bean Tacos are cheesy and so delicious plus they come together with just 15 minutes of active work! The whole family will love these and they're easily customizable.
Servings: 4 servings
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.
- 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!
Nutrition
Calories: 435kcal | Carbohydrates: 45g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 1400mg | Potassium: 529mg | Fiber: 10g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 28mg | Calcium: 401mg | Iron: 4mg
