Crispy Sheet Pan Black Bean Tacos

These crispy sheet pan black bean tacos are the ultimate easy weeknight dinner — crunchy, flavorful, and packed with plant-based protein. They’re baked in the oven (no standing at the stove frying required), which makes them lighter, hands-off, and perfect for feeding a family.

The black bean filling comes together in minutes with sautéed onion, garlic, and smoky spices, then gets tucked into tortillas and crisped up right on the baking sheet. You can keep them vegan with dairy-free cheese, or go classic with a little shredded cheddar. Serve them hot with ranch or salsa for dipping and a simple side salad to round things out.

Best of all? They make EXCELLENT leftovers (read: great for lunch boxes of last-minute toddler meals!)

Ingredients (makes 8 tacos)

• 3 Tbsp olive oil, divided
  
• 1/2 yellow onion, diced
  
• 2 cloves garlic, pressed or minced
  
• 1 tsp smoked paprika
  
• 1/2 tsp cumin
  
• 1/2 tsp chili powder
  
• 2 cans black beans, rinsed and drained
  
• 1/4 cup vegetable stock (or water)
  
• Salt + pepper, to taste
  
• 8 small tortillas (flour or corn)
  
• Shredded cheese (optional)
  
• Ranch or salsa, for serving

Method

1. Preheat the oven to 425°F. Pour 2 Tbsp olive oil onto a rimmed baking sheet and spread to coat.
   
2. Heat the remaining 1 Tbsp olive oil in a saucepan over medium heat. Add onion and garlic and sauté until softened and fragrant, about 3–4 minutes.
   
3. Add the smoked paprika, cumin, and chili powder, toasting for 1 minute. Stir in black beans and broth, simmering for 2–3 minutes. Lightly mash with a fork or potato masher until chunky but spreadable. Season with salt and pepper.
   
4. To assemble, spread 2–3 Tbsp bean filling on one half of each tortilla. Add cheese if desired, then fold to close. Place on the prepared baking sheet.
   
5. Brush or spray the tops of the tortillas with olive oil. Bake for 10 minutes, flip, and bake another 8 minutes until golden and crispy.
   
6. Serve hot with ranch or salsa for dipping and a side salad.

Nutrition Info (per taco, 8 servings)

~205 calories, 9 g fat (1.5 g saturated), 26 g carbs (5 g fiber, 2 g sugar), 7 g protein

FAQs

Can I make these vegan?
Yes! Just skip the cheese or use your favorite plant-based shreds.

Can I use corn tortillas instead of flour?
Definitely. Corn tortillas will be a little smaller and more rustic, but they crisp up beautifully.

Can I make them ahead of time?
You can prepare the black bean filling up to 3 days in advance. Eaten fresh makes for the best crunch, but the tacos store great as leftovers and crisp up with a ten-minute oven reheat.

How do I reheat leftovers?
Reheat in the oven or air fryer at 350°F for 5–7 minutes to bring back the crispness.

More Prep-Ahead Meals You’ll Love

If you enjoyed this crispy sheet pan black bean tacos recipe, here are a few more easy, make-ahead meals to try:

• Crispy Sweet Zucchini Corn Fritters (Kid-Friendly & Easy)
  
• Slow Cooker Apple Pie Overnight Oats
  
• Easy Make-Ahead French Toast Bake
  

Perfect for busy weeknights or smoother mornings when you want nourishing meals with minimal stress!

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