Crispy Sheet-Pan Black Bean Tacos

By Taylor Ann SpencerUpdated: Jul 16, 2024

Approved by the Delish Test Kitchen

5 Ratings

preview for Crispy Sheet-Pan Black Bean Tacos Will Be Your New Favorite Tex-Mex Dinner

Yields:

4 serving(s)

Prep Time:

5 mins

Total Time:

45 mins

Cal/Serv:

486

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Tacos always bring party vibes, but when they’re baked until crisp and rimmed with crunchy cheesy frico, it’s an all-out fiesta. Featuring refried black beans stuffed inside a crunchy corn tortilla, this irresistible cross between a taco and a sheet-pan quesadilla will make any weeknight feel like a celebration. Oh—and did we mention you only need 5 ingredients to get the party started? Here are some tips on how to make them:

The tortillas:
Corn tortillas tend to crack when folded, so make sure to warm them until they’re pliable before attempting to assemble on the sheet pan. If they happen to crack anyway, it’s also not the end of the world: You’ve just made an extra place for the cheese to ooze out and create that crunchy cheese crust!

The cook time:
How fast your tacos crisp in the oven depends on the way your oven heats and the color of your sheet pan, so be sure to peek at the undersides of the tacos after they’ve been baking for 8 minutes. If they’re still pale, feel free to give them a few extra minutes before flipping. Some of the cheese will have already oozed out by this point, so a metal fish spatula or pancake turner is the best tool for the job. It might get a little messy, but that’s really the joy of this recipe. Roll with it.

The garnishes:
These tacos are perfect straight off the baking sheet, but if you want some extra zing, feel free to add a little cilantro or a dollop of sour cream, as well as a squeeze of fresh lime juice.

Storage:
Leftovers can be refrigerated in an airtight container for up to 3 days—although, to be honest, you probably won’t have any.

Made these? Let us know what you thought in the comments below.

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Ingredients

5 Tbsp.
neutral oil, divided
1
small yellow onion, finely chopped
1 tsp.
kosher salt, divided
1 Tbsp.
taco seasoning
1
(15.5-oz.) can black beans, drained, rinsed
8
(6") yellow corn tortillas, warmed
1 cup
shredded Mexican blend cheese
Sour cream, cilantro leaves, and lime wedges, for serving (optional)

Directions

1. Step 1Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, heat 2 tablespoons oil. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened and sweet to the taste, about 7 minutes. Add taco seasoning and 1 tablespoon oil and cook, stirring, until fragrant, about 30 seconds.
2. Step 2Add beans, remaining 1/2 teaspoon salt, and 1/2 cup water. Bring to a simmer over high heat; reduce heat to medium-low and simmer, mashing down on some beans, until thickened and reduced, 2 to 3 minutes. Remove from heat.
3. Step 3Grease a large metal baking sheet with remaining 2 tablespoons oil. Arrange tortillas in a single layer, making sure that one side of tortilla is coated in oil. Spoon a scant 1/4 cup bean mixture onto one half of each tortilla. Top each with 2 tablespoons cheese. Fold tortillas over cheese to create a taco. Flip tacos so side with cheese is closest to baking sheet.
4. Step 4Bake tacos until golden brown and crisp on the bottom, 8 to 10 minutes. Flip tacos and continue to bake until golden brown and crisp on the other side, 5 to 8 minutes longer.
5. Step 5Transfer tacos to a platter. Serve with sour cream, cilantro, and lime wedges alongside (if using).