Description

These Sheet Pan Black Bean Tacos are a delicious, quick, and fuss-free dinner option perfect for busy weeknights. Featuring a flavor-packed black bean filling roasted with onions and spices, these tacos are baked on a single sheet pan for minimal cleanup and maximum taste. Perfectly crisp taco shells are filled with hearty beans and topped with your favorite garnishes for a satisfying, vegetarian meal the whole family will love.

Ingredients

Units Scale

For the Black Bean Filling

2 (15-ounce) cans black beans, drained and rinsed
1 medium red onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper

For the Tacos

12 small corn tortillas (or taco shells)
1 cup shredded cheddar or Monterey Jack cheese (or vegan cheese)

Optional Toppings

Diced avocado
Shredded lettuce
Salsa or pico de gallo
Lime wedges
Fresh cilantro
Sour cream or vegan alternative

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C) and position a rack in the center. Line a large sheet pan with parchment paper for easy cleanup.
Prepare the Black Bean Mixture: In a large bowl, combine the black beans, chopped onion, bell pepper, minced garlic, olive oil, cumin, chili powder, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
Roast the Filling: Spread the bean mixture evenly over the prepared sheet pan. Roast in the preheated oven for 15–20 minutes, stirring halfway through, until the onions are tender and the mixture is fragrant.
Assemble the Tacos: Warm the tortillas slightly to make them pliable. Arrange them on a clean sheet pan, then spoon the roasted bean mixture onto one half of each tortilla. Sprinkle with shredded cheese. Fold the tortillas over to form tacos.
Bake the Tacos: Place the sheet pan of filled tacos in the oven and bake for 10–12 minutes, flipping halfway if desired, until the tortillas are crispy and the cheese is melted.
Serve and Top: Remove from the oven and let cool for 2–3 minutes. Top with your favorite garnishes such as diced avocado, salsa, lettuce, lime, and cilantro. Serve immediately while warm and crispy.

Notes

Swap in pinto beans or another variety if preferred.
Use vegan cheese for a fully plant-based version.
Customize toppings based on your preferences—fresh vegetables add crunch and flavor.
Warm tortillas briefly before filling to prevent cracking.
Leftover filling can be refrigerated for up to 3 days and used in bowls or salads.

Nutrition

Serving Size: 2 tacos
Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 9g
Protein: 12g
Cholesterol: 15mg