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black bean sheet pan tacos arranged on a sheet pan with bowls of red and green salsa, lime wedges, a halved avocado, and cilantro
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Black Bean Sheet Pan Tacos

The perfect vegetarian taco night recipe: crispy, cheesy, and easy as it gets.
Course Main Course
Keyword black beans, family-friendly meals, high protein meals, mexican food, mexican inspired, sheet pan dinner, sheet pan meal, sheet pan tacos, vegetarian, vegetarian recipe
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

  • 6 tortillas
  • 1 15 oz can black beans drained and rinsed
  • ¼ cup salsa (red or green)
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp paprika
  • Salt to taste
  • Cheese of your choice shredded
  • Olive oil for brushing tortillas
  • Optional: shredded chicken
  • Toppings: red and green salsa, cilantro, avocado, lime wedges, sour cream/crema

Instructions

  • Preheat the oven to 425°F.
  • Add the seasonings to a dry pan and toast over low heat for about 30 seconds, just until fragrant.
  • Add the rinsed black beans, toasted spices, and salsa to a food processor. Blend until smooth. Taste and add a pinch of salt if needed (you likely won’t need much if your salsa is already salty).
  • Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Spread the black bean purée on one half of each tortilla. I also added shredded chicken to half of my tacos for a higher protein option, then loaded the others up with the remaining black beans.
  • Top the black beans with a generous amount of grated cheese.
  • Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.
  • Bake for 15-20 minutes, until golden and the cheese is melted and bubbly.
  • Serve with salsa, cilantro, lots of fresh limes, and avocado. I also love making my avocado lime crema with these tacos!