Black Bean Sheet Pan Tacos
These Black Bean Sheet Pan Tacos are my go-to when I want an amazing taco night without the extra work. Everything bakes on one sheet pan (so the dishes stay minimal), and the tacos come out perfectly crispy, cheesy, and golden.
You can keep them vegetarian with the black bean filling, add shredded chicken for a higher-protein option, or go 50/50 to make everyone at the table happy (my personal go-to). And honestly, the best part is loading them up with your favourite toppings. Salsa, cilantro, fresh lime, avocado, crema…there are so many ways to switch them up and make every batch feel a little different.
More sheet pan taco recipes to try:
Why You’ll Love This Recipe:
- Crispy + cheesy every time: Baking them on a sheet pan gives you golden, crunchy edges and melty cheese in every bite.
- Easy taco night win: Simple ingredients, minimal prep, and everything comes together quickly.
- Vegetarian-friendly (but customizable): Keep them meatless with the black bean filling, or add shredded chicken for a higher-protein option.
- Big flavour: Toasted spices + salsa make the black bean filling super tasty.
- Toppings make it fun: Salsa, cilantro, lime, avocado, crema…you can switch it up every single time.
Prep for Black Bean Sheet Pan Tacos:
There’s not much to prep at all, this is a super quick recipe.
- Drain and rinse the can of black beans.
- I like measuring out my spices/seasonings into a small bowl so they’re all ready to go.
- Shred the cheese, I always like to shred my own instead of using pre-shredded!
How to make Black Bean Sheet Pan Tacos:
Step One:
Preheat the oven to 425°F.
Step Two:
Add the seasonings to a dry pan and toast over low heat for about 30 seconds, just until fragrant.
Step Three:
Add the rinsed black beans, toasted spices, and salsa to a food processor. Blend until smooth. Taste and add a pinch of salt if needed (you likely won’t need much if your salsa is already salty).
Step Four:
Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Spread the black bean purée on one half of each tortilla. Note: I also added shredded chicken to half of my tacos for a higher protein option, then loaded the others up with the remaining black beans!
Step Five:
Top the black beans with a generous amount of grated cheese.
Step Six:
Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.
Step Seven:
Bake for 15-20 minutes, until golden and the cheese is melted and bubbly.
Step Eight:
Serve with salsa, cilantro, lots of fresh limes, and avocado. I also love making my avocado lime crema with these tacos!
Substitutions You Can Try:
Beans: I prefer black beans but pinto definitely work for this recipe too.
Seasonings: Omit any of the spices you aren’t into and feel free to swap in something you enjoy! This recipe is flexible.
Tortillas: I used flour tortillas. Corn tortillas work too, just warm them in the microwave before assembling to help prevent cracking.
Cheese: Good options are any kind of cheddar, Monterrey jack, Asadero, Oaxaca, or a dairy-free alternative.
Garnishes: Feel free to mix it up with whatever you like on your tacos! Try shredded lettuce, pico de gallo, guacamole, or pickled jalapeños. My neighbour, Pam, makes the world’s best salsa and she dropped off her red and green salsa right before I was filming this recipe! PERFECT TIMING.
How to Store the Black Bean Sheet Pan Tacos:
If you haven’t assembled all of the tacos yet (preferred storage method):
Transfer the black bean purée to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months.
Bring it to room temperature, then assemble + bake fresh tacos when you’re ready to enjoy this meal again!
If you need to store assembled tacos:
After I bake them I let them come to room temperature and then I store them in either a plastic bag and freeze them (up to 2 months), or in a glass container in the fridge (up to 3 days). Then when I want to reheat them, I pop them in the oven or air fryer for the quickest option!
It’s so easy to make the whole family happy with these tacos—keep them vegetarian or add shredded chicken for extra protein! If you make them, tag me on social (@britacooks)—I’d love to see your recreations.
Black Bean Sheet Pan Tacos
Ingredients
- 6 tortillas
- 1 15 oz can black beans drained and rinsed
- ¼ cup salsa (red or green)
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp paprika
- Salt to taste
- Cheese of your choice shredded
- Olive oil for brushing tortillas
- Optional: shredded chicken
- Toppings: red and green salsa, cilantro, avocado, lime wedges, sour cream/crema
Instructions
- Preheat the oven to 425°F.
- Add the seasonings to a dry pan and toast over low heat for about 30 seconds, just until fragrant.
- Add the rinsed black beans, toasted spices, and salsa to a food processor. Blend until smooth. Taste and add a pinch of salt if needed (you likely won’t need much if your salsa is already salty).
- Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Spread the black bean purée on one half of each tortilla. I also added shredded chicken to half of my tacos for a higher protein option, then loaded the others up with the remaining black beans.
- Top the black beans with a generous amount of grated cheese.
- Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.
- Bake for 15-20 minutes, until golden and the cheese is melted and bubbly.
- Serve with salsa, cilantro, lots of fresh limes, and avocado. I also love making my avocado lime crema with these tacos!
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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