Description
These crispy sheet pan black bean tacos are easy to make and full of flavor. They are perfect for a quick weeknight meal or a casual gathering.
Ingredients
Scale
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup corn (fresh or frozen)
- 1/4 cup chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn tortillas
- 2 tablespoons olive oil
- Optional toppings: salsa, avocado, sour cream, shredded lettuce, cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine black beans, corn, red onion, cilantro, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Brush both sides of each tortilla with olive oil.
- Arrange half of the tortillas on a large baking sheet.
- Spoon about 2 tablespoons of the black bean mixture onto one half of each tortilla.
- Fold the other half of the tortilla over the filling to create a taco shape.
- Repeat with the remaining tortillas and filling.
- Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and golden brown.
- Serve immediately with your favorite toppings.
Notes
- For extra crispiness, you can lightly toast the tortillas in a dry skillet before brushing with oil.
- Adjust the spice level by adding more or less chili powder.
- These tacos are great for meal prep; simply store the filling and tortillas separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg