Sheet pan black bean tacos are vegetarian friendly tacos that are baked on a sheet pan until the corn tortilla shells come out super crispy. This family friendly recipe is ready in less than 30 minutes and perfect for a quick weeknight dinner!
Recipe Highlights
- How they taste: Sheet pan black bean tacos are seasoned with taco seasoning and filled into a corn tortilla that’s baked until crispy on a sheet pan. This is a base recipe but I’ll share some additional tips for dips and mix-in’s. This leaves room for many variations that I will list below.
- Skill level: A very beginner friendly recipe. As mentioned, they can be ready in 30 minutes or less. Use precaution because you will be working with a hot oven and pan. Other than that, anyone can make these sheet pan black bean tacos.
- Process: You’ll make the filling on the stove top while the oven is heating. Then, you’ll pop the tortillas in the oven to heat up before adding in the filling and folding them into the taco shape. Lastly, let the oven do it’s work before serving your family!
Ingredient tips
- Black beans: You can use black beans that you have prepared yourself but the base recipe uses canned black beans for ease. You can also swap out the beans for pinto beans or white beans as well.
- Tortillas: Make sure you’re using corn tortillas only. They can be white or yellow corn, that part is a matter of personal preference and isn’t important to the recipe. But, flour tortillas are not recommended because they burn super fast. Corn tortillas handle heat much better and come out crispy in the oven.
- Seasoning: These sheet pan black bean tacos use taco seasoning. You can make that at home or buy in the store.
Chef’s tips
- I’ve gotten the crispiest tacos by flipping them and using only minimum oil in the recipe. Too much oil and the tacos can’t crisp up due to the excess fat and not enough heat. Too little and they’ll burn quickly. Flipping the tacos mid-cook help both sides crisp up nicely. Note, some of the filling can fall out while flipping but for the texture I feel it’s worth. You can also make sheet pan chicken tacos without flipping them as well.
- Save the fresher fillings for after the cook. Tacos work so well because of the combination of fresh versus cooked ingredients. Things like the guac, and pico are best served after cooking.
Variations
There are many things to add into sheet pan black bean tacos. But, there are some ingredients that will take away the vegetarian tag of the tacos.
- Tomatoes (Rotel)
- Salsa (Verde or Rojo)
- Corn
- Cheese (Mexican cheese, Oaxaca, cotija or queso fresco)
Dipping the sheet pan tacos
The most classic dip that you can use will always be guacamole. However, here are some examples to change things up from cheesy dips to fresh dips:
- Avocado Lime Ranch Dressing
- Velveeta Cheese Sauce
- Velveeta Chili Cheese Dip
- Ranch Dip
- Green Goddess Dip
How To Make Sheet Pan Black Bean Tacos
- Start by making the black bean filling on the stove top. Add in any mix-in’s you’d like to add while the beans are simmering with the taco seasoning.
- Spray the sheet pan with cooking oil then place the tortillas down. Bake them for a few minutes to soften the tortillas.
- Remove from the oven then add a little filling to each tortilla then fold it over. Place back in the oven.
- After 10 minutes, remove the sheet pan black bean tacos and carefully flip them. Place back in oven and bake until the tortillas are crispy.
- Remove from the oven and allow them to cool down before serving.
Storing & reheating
These sheet pan black bean tacos can be frozen or stored in the fridge. In the refrigerator, cover them in a container up to 3 days.
You can reheat the in the air fryer from frozen or the fridge. Also the oven is an option on the same temp until they are reheated through.
Mexican inspired recipes to try next
- Queso Fundido
- Sheet Pan Chicken Tacos
- Sheet Pan Beef Tacos
- Mexican Street Corn Dip
- Mexican Breakfast Casserole
- Sheet Pan Mexican Potatoes
- Mexican Meatballs
- Mexican Chicken & Rice Casserole
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Sheet Pan Black Bean Tacos
Ingredients
- 12 corn tortillas (street taco tortillas)
- 30 ounce black bean (rinsed & drained)
- 2 pack taco seasoning (only use 1/2 cup water for both, ignore the package)
- cooking oil spray
Instructions
- Preheat the oven to 425℉.
- In a pan, add in the two cans of black beans and the two packs of taco seasoning. Add in only 1/2 cup of water then bring to a simmer. Allow the taco seasonings to thicken and simmer then add in extra mix-in's you desire.
- Spray the sheet pan with the cooking spray. Then lay the tortillas down then place the pan in the oven for 3-4 minutes to heat the tortillas.
- Remove the pan, then place a spoonful of the black bean mixture to one side of the tortilla. Carefully fold the tortillas then press down slightly with a spatula.
- Place the pan back in the oven and bake for 10 minutes. After 10 minutes, remove the pan and carefully flip the tacos. Bake a remaining 10 minutes then remove. Expect that some filling will leak out without cheese to hold it in place.
- Allow to cool a bit before serving.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.