Description
These crispy sheet-pan black bean tacos are filled with seasoned black beans, sweet corn, peppers, and melted cheddar, all baked until golden and crunchy. A quick, budget-friendly vegetarian dinner that delivers bold flavor and satisfying texture in every bite.
Ingredients
Units
Scale
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen and thawed
- 1 medium red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 8 small corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a mixing bowl, combine black beans, corn, diced red bell pepper, red onion, cumin, chili powder, garlic powder, salt, and black pepper. Stir until evenly mixed.
- Lightly brush one side of each tortilla with olive oil and place them oil side down on the prepared baking sheet.
- Spoon the bean mixture onto one half of each tortilla and sprinkle evenly with shredded cheddar cheese. Fold tortillas over to form tacos.
- Bake for 12 to 15 minutes, until tortillas are crisp and golden and cheese is fully melted.
- Remove from oven and let rest for 3 to 5 minutes before serving to allow filling to set slightly.
- Serve warm and enjoy.
Notes
- For extra crispiness, flip the tacos halfway through baking.
- Do not overfill the tortillas to prevent soggy centers.
- Reheat leftovers in the oven at 375 degrees Fahrenheit for about 8 minutes to maintain crisp texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 30mg
