Sheet Pan Black Bean Tacos

These Crispy Black Bean Tacos are cheesy and so delicious plus they come together with just 15 minutes of active work! The whole family will love these and they’re easily customizable.

These Crispy Black Bean Tacos are cheesy and so delicious plus they come together with just 15 minutes of active work! The whole family will love these and they’re easily customizable.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings servings

Calories 435kcal

Author Brita Britnell

Ingredients

½ tablespoon olive oil1 medium poblano pepper deseeded & diced2 cloves garlic minced½ white onion diced15 oz can black beans drained and rinsed2 tablespoons fresh cilantro finely chopped2 teaspoons chili powder½ teaspoon cumin½ teaspoon salt2 cups shredded cheese I used Pepper Jack but really any melty cheese would work well6 medium Corn or flour tortillas

Instructions

Heat the oil in a large skillet over medium heat. Once hot, add in the poblano pepper, garlic, and onion and sauté for 5 minutes.

Next, add in the black beans, chili powder, salt, cumin, and salt. Sauté for 5 more minutes so that everything is heated through. Stir in your cilantro and remove from the heat.

Preheat the oven to 425 degrees and spray a large baking sheet with cooking spray.

Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake them for 2-3 minutes to make them pliable so they don’t crack.

Take the pan out of the oven and layer each tortilla on one side with cheese, your bean mixture and a little more cheese on top. Fold the other side of the tortilla over your filling and press down gently so that it sticks together.

Once they’re all assembled, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

Serve and ENJOY!