Crispy Sheet Pan Black Bean Tacos Recipe

Ash Tyrrell

Crispy Sheet Pan Black Bean Tacos Recipe

I’ve made a lot of taco recipes in my kitchen, but these Crispy Sheet Pan Black Bean Tacos really stole the show. I love how simple they are, yet the crispy edges and melty cheese make every bite feel like a celebration.

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Prep Time 5

Cook Time 40

Ingredients Method Notes

Ingredients

5 Tbsp. neutral oil divided – I use avocado or canola for even browning without overpowering flavor.
1 small yellow onion finely chopped – adds natural sweetness; avoid pre-chopped frozen onions for the best texture.
1 15 oz. can black beans, drained and rinsed – canned beans save time and provide creamy filling.
½ tsp. chili powder – balances the earthy flavor of black beans.
¼ tsp. cumin – gives a warm smoky undertone.
¼ tsp. garlic powder – enhances savory depth.
Salt to taste – I prefer kosher salt for even seasoning.
8 small corn tortillas – warming them first prevents cracking and makes folding easier.
1 cup shredded Mexican blend cheese – freshly shredded melts better than pre-shredded.
Optional toppings: cilantro sour cream, lime wedges – adds freshness and tang.

Method

Start by finely chopping the onion and draining your black beans. Mix the beans with chili powder, cumin, garlic powder, and salt in a bowl. This seasoning layer is key to a flavorful filling.
Warm your corn tortillas until flexible. Spoon the seasoned black bean mixture down the center of each tortilla, then sprinkle generously with shredded cheese. Fold carefully to keep the filling inside.
Arrange tacos on a parchment-lined sheet pan. Bake at 400°F (200°C) for about 8–10 minutes, then check the undersides. If they’re not golden yet, give them a few more minutes. Flip carefully with a spatula to crisp the other side.
Once out of the oven, add fresh cilantro, a dollop of sour cream, or a squeeze of lime juice. This step brightens the flavors and makes them visually appealing.

Notes

I always warm my tortillas in a dry pan first—it keeps them from cracking.
I don’t skimp on the cheese; some oozing edges make the crispiest bites.
I use a metal spatula to flip the tacos, which prevents tearing.
I sprinkle a little extra chili powder on top before baking for a pop of color.