Description
A quick and easy recipe for crispy black bean tacos baked on a sheet pan.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 8 small corn tortillas
- 1 cup shredded cheese
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix black beans, corn, bell pepper, onion, olive oil, and taco seasoning.
- Spread the mixture evenly on a sheet pan.
- Bake for 20 minutes until heated through.
- Warm the tortillas in a dry skillet.
- Fill each tortilla with the black bean mixture and top with cheese.
- Return to the oven for 5 minutes to melt the cheese.
- Garnish with cilantro and serve with lime wedges.
Notes
- Adjust seasoning to taste.
- Use gluten-free tortillas for a gluten-free option.
- Vegetables can be swapped based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Crispy Sheet Pan Black Bean Tacos