25 Minute Sheet Pan Crispy Black Bean Tacos
A quick and delicious sheet pan recipe featuring crispy corn tortillas loaded with bubbly melted cheese and tender black beans, accented by tangy lime and savory taco seasoning. Perfect for busy nights and easy clean-up.
Ingredients
Main ingredients
- 2 tablespoon Olive oil divided
- 1 can (15 oz) Black beans rinsed and drained
- 2 tablespoon Taco seasoning
- ½ cup Mild salsa
- 2 tablespoon Lime juice fresh preferred
- 1 cup Mexican shredded cheese blend
- 8 pieces Corn tortillas for edges of sheet pan
- to taste Avocado Lime Crema for serving
Instructions
Instructions
- Preheat the oven to 425°F (220°C) to prepare for crisping the tortillas and melting cheese.
- In a large bowl, mix rinsed black beans, 2 tablespoons olive oil, taco seasoning, mild salsa, and lime juice until evenly coated.
- Spread the bean mixture evenly across a large sheet pan.
- Sprinkle the Mexican shredded cheese generously over the beans.
- Arrange corn tortillas on the edges of the sheet pan and brush each with the remaining olive oil.
- Bake in the oven for about 15 minutes until cheese is melted and bubbly and tortillas are crispy.
- Remove from oven and let cool briefly.
- Serve topped with creamy Avocado Lime Crema and enjoy.
Notes
Use pre-mixed taco seasoning for convenience. Pre-shredded cheese can save time. Leftover beans reheat well with salsa and lime juice. Store tortillas separately to maintain crispness.