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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.
Love vegetarian tacos!? US TOO – here are some of our favorites: everyone raves about these Easy Tofu Tacos, these Chickpea Tacos, or even try your hand at our Breakfast Tacos!
The Veg tacos of your dreams
Growing up, taco night always meat a packet of taco seasoning and a pound of ground beef. Now that I’ve cut back on my meat consumption, we’ve found lots of DELICIOUS ways to enjoy vegetarian tacos.
Why you’ll love these:
- SUPER EASY – these only require around 15 minutes of chopping and sautéing. After that, they get popped in the oven for 20 minutes.
- Crunchy and delicious – I have really fallen in LOVE with crunchy tacos. The cheese on the outside also gets crispy and it’s delicious.
- Meal-preppable – you can sauce the veggies ahead of time so that night of, these only take FIVE minutes to throw together.
- Customizable – you can swap the veggies, beans, or spices for whatever you prefer! I haven’t tried it but I also think this would be delicious with shredded tofu.
Ingredients needed:
- Tortillas – I’ve made these with flour AND corn tortillas. The size also doesn’t really matter- you can make big or small tacos as desired.
- Beans – black beans are great in this recipe but really any beans would work well. Chickpeas, white beans, even butterbeans.
- Spices – A nice mixture of aromatics to get that delicious taco taste.
- Onion, garlic + poblano pepper – Jalapeno would also be delicious mixed in!
- Cheese – I used a Mexican cheese blend for this recipe but plain cheddar or a mix also works well.
If you try this Taco recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!
Sheet Pan Black Bean Tacos
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
Nutrition information is automatically calculated, so should only be used as an approximation.
