CRISPY BAKED BLACK BEAN TACOS | 45-minute sheet pan dinner! (naturally vegetarian, easily vegan)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides cheesy flavor with fewer calories

Dice the onion and measure out the spices before starting to cook.

Use a microplane to finely grate the garlic cloves.

Heat olive oil in a skillet over medium heat and add a pinch of salt to the onions.

Sauté the onions for 3-4 minutes until they soften and become translucent.

Add minced garlic, chipotle pepper, cumin, chili powder, smoked paprika, and tomato paste to the skillet; toast for a minute to bloom the spices.

Add drained and rinsed black beans to the skillet and stir to combine.

Mash the black beans slightly with a masher, leaving some whole for texture.

Splash in vegetable stock to help warm the beans and create a creamy filling.

Add freshly squeezed lime juice to the bean mixture for brightness.

Wrap corn tortillas in a damp paper towel and microwave to steam until warm and pliable.

Grate pepper jack cheese for the tacos.

Drizzle olive oil on a sheet pan to coat it.

Place the warm corn tortillas on the sheet pan, flipping to coat both sides in oil.

Spoon a portion of the black bean filling onto one edge of each tortilla and top with cheese.

Fold the tortillas over to seal them shut, flipping them to help seal if needed.

Preheat the oven to 450 degrees Fahrenheit.

Bake the tacos for 8-10 minutes on one side, then flip them carefully with a spatula.

Bake for another 8-10 minutes until the second side is crispy and golden brown.

Plate the tacos and top with fresh cilantro and smashed avocado mixed with salt and lime juice.

Serve with quick pickled red onions if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens