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Crispy Sheet Pan Black Bean Tacos

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Servings: 8 tacos
Ingredients Method

Ingredients
  

  • 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.