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Ready in less than 30 minutes, this quick vegetarian meal is about to become a new weeknight favorite. Baked in the oven on a sheet pan, these crispy black bean tacos with cheese are extra delicious when dipped into my tangy Avocado Lime Crema.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 can black beans, rinsed and drained
- 1/2 teaspoon taco seasoning
- 1/2 cup mild salsa
- 1 tablespoon lime juice
- 1.5 cups Mexican shredded cheese
- 8–10 corn tortillas
- 2 tablespoons olive oil
- Avocado Lime Crema, for serving
Instructions
- Preheat oven to 450 degrees F. Grease a large baking sheet with olive oil.
- In a food processor, add beans, taco seasoning, salsa, and lime juice and pulse until smooth and creamy, about 45 seconds.
- Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 1 minute and place in a zipper storage bag so they retain their moisture until ready to use, making them more pliable to work with and less prone to breaking.
- Working with one tortilla at a time, place tortilla onto the greased baking sheet, making sure its covered in oil. Spread black bean mixture over one side of the tortilla and top with shredded cheese. Fold tortilla over to create a taco. Flip taco so the side with the cheese is closest to the baking sheet (this will help the taco stay closed). Repeat for the remaining tortillas.
- Bake tacos for about 8-10 minutes, then flip them over and bake until golden-brown and crispy, about another 8 minutes.
- Let cool on the pan for about 2-3 minutes before serving.
- Serve with Avocado Lime Crema and any other desired toppings like cilantro, sour cream, avocado or pico de gallo.
Notes
- Corn tortillas break easily. Warming them in the microwave beforehand will help but you may find they crack a little as they cook – they’ll still taste just as delicious!
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mexican
