Crispy Sheet-Pan Black Bean Tacos

Crispy Sheet-Pan Black Bean Tacos are the ultimate weeknight dinner—easy, flavorful, and incredibly satisfying. This recipe is a fun mash-up between tacos and quesadillas, giving you the best of both worlds. With seasoned black beans and melted cheese tucked inside golden, crunchy tortillas, each bite is pure comfort food. Even better, the whole dish comes together on one sheet pan, which means minimal cleanup and maximum flavor.

These tacos are perfect for a quick family dinner or a casual get-together with friends. While the filling is hearty and savory, adding fresh toppings like salsa, sour cream, avocado, or a squeeze of lime takes them over the top. They’re also versatile—swap in your favorite cheese, try a spicier chili powder, or add roasted veggies for a creative twist.

Interestingly, baked tacos have roots in the tradition of oven-crisped tortillas, popularized for their convenience and texture. Today, sheet-pan recipes make it easier than ever to enjoy that same crunch at home.

Recipe Yield: 4 servings

INGREDIENTS

8 small flour tortillas
2 cups canned black beans, rinsed and drained
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp melted butter

Optional toppings: sour cream, salsa, avocado slices, chopped cilantro, lime wedges

INSTRUCTIONS

1. Preheat oven:
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2. Prepare bean mixture:
In a bowl, mash half of the black beans with a fork. Stir in olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and remaining whole beans. Mix until combined.

3. Assemble tacos:
Place tortillas on the sheet pan. Spread 2–3 tablespoons of the bean mixture on half of each tortilla. Sprinkle evenly with a mix of Monterey Jack and cheddar cheese. Fold tortillas in half to create taco-shaped quesadillas.

4. Brush and bake:
Brush tops of folded tortillas with melted butter. Place another sheet pan on top to keep them flat and bake for 10 minutes. Remove the top pan, flip tacos, and bake for another 5–7 minutes, until golden and crispy.

5. Serve:
Remove from oven and let cool slightly. Serve warm with sour cream, salsa, avocado, cilantro, and lime wedges.

Helpful Tips to Perfect This Recipe

• Crisp Factor: Brushing the tortillas with melted butter before baking ensures a golden, crunchy finish. For even more crispiness, use a light drizzle of olive oil instead of butter.
• Cheese Blend Matters: Combining Monterey Jack and cheddar provides the perfect balance of gooey melt and sharp flavor. Don’t skip the blend for maximum deliciousness.
• Toppings Make It Shine: These tacos are versatile—adding fresh cilantro, creamy avocado, or a squeeze of lime brightens the flavors and takes them to the next level.