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Crispy Sheet Pan Black Bean Tacos (Vegetarian)

Crispy Sheet Pan Black Bean Tacos (Vegetarian)
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Crispy Sheet Pan Black Bean Tacos are a delightful fusion of flavors and textures that will elevate your dinner experience. These vegetarian tacos feature hearty black beans and gooey cheese, all encased in warm corn tortillas and baked to golden perfection. Ready in just 45 minutes, this dish is perfect for busy weeknights or lively gatherings. The vibrant blend of spices adds depth, while customizable toppings like guacamole, salsa, and pickled onions ensure that everyone can create their own perfect bite. Enjoy an effortless yet impressive meal that’s sure to be a hit with family and friends!

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 1 chipotle pepper, finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • two 14-ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 8–10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season
  • shredded lettuce
  • mashed avocado or guacamole
  • sour cream or cashew crema
  • pickled red onions
  • chopped cilantro
  • salsa of choice
  • lime wedges

Instructions

  1. Preheat your oven to 450 degrees F with a rack positioned in the center.
  2. Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot, add the diced onion along with 1 teaspoon of kosher salt. Cook while stirring occasionally until translucent, about 3–4 minutes.
  3. Stir in the garlic and optional chipotle pepper or adobo sauce. Cook for about 30 seconds until fragrant. Then mix in the chili powder, ground cumin, smoked paprika, and tomato paste. Coat the onion well and cook for another minute until very fragrant.
  4. Add the drained black beans into the skillet. Stir everything together until warmed through for about 1–2 minutes. Then pour in vegetable broth, increasing heat to bring it to a simmer. Mash some black beans slightly with a spatula for better binding. Cook an additional minute if needed to thicken. Squeeze lime juice over this mixture, then taste and season accordingly.
  5. Wrap corn tortillas in a damp paper towel and microwave them for about 30 seconds until pliable.
  6. Brush remaining olive oil across a large rimmed baking sheet. Place warmed tortillas on it while flipping them so both sides get coated lightly with oil. Spread black bean filling over half of each tortilla followed by sprinkling cheese on top. Fold tortillas into tacos carefully; flipping them so cheese faces down can help prevent spillage.
  7. Transfer the sheet pan into your preheated oven. Bake tacos for about 8–10 minutes until golden brown. Carefully flip them using a spatula halfway through baking time to ensure even crispness.
  8. Remove from oven when crispy and allow cooling for about 2–3 minutes—this helps them get even crispier! Serve warm topped with your favorites like cashew crema, cilantro, salsa, or other toppings you enjoy.

Nutrition

Find it online: https://wholesomedishes.com/crispy-sheet-pan-black-bean-tacos-vegetarian/

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