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Sheet Pan Black Bean Tacos

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Ingredients

Warning0 allergens identified

Sheet Pan Black Bean Tacos

½ tbsp olive oil

1 poblano pepperdeseeded & diced

2 cloves garlicminced

½ white oniondiced

15 ounces black beansdrained and rinsed

2 tablespoons fresh cilantrofinely chopped

2 teaspoons chili powder

½ tsp cumin

½ tsp salt

2 cups shredded cheeseI used Pepper Jack but really any melty cheese would work well

6 Corn or flour tortillas*

Instructions

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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. Top each taco with a sprinkle of cheese on the top.

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!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Toast Your Spices First 🔥
Bloom the cumin and chili powder in hot olive oil for 30 seconds before adding beans and peppers to unlock deeper, more complex flavors that elevate the entire dish.
Char Your Poblano Properly 🌶️
Blister the poblano pepper directly over a gas flame or under the broiler until blackened, then steam it in a covered bowl for 5 minutes—this makes the skin peel away easily and develops smoky sweetness.
Crisp Tortillas on the Sheet Pan 🥖
Brush tortillas lightly with olive oil and bake them at 400°F for 2-3 minutes until they're golden and crispy, creating a sturdy base that won't get soggy from the bean filling.
Drain and Dry Your Black Beans 🫘
Rinse canned beans thoroughly and pat them completely dry with paper towels before cooking—this prevents excess moisture and allows them to caramelize beautifully with crispy edges.
Layer Cheese Strategically 🧀
Sprinkle half the cheese on the hot tortilla base before adding fillings and the remaining half on top so it melts throughout rather than just sitting on the surface.