Cheesy Sheet Pan Black Bean Tacos
Stuffed inside and out with cheese, these crispy baked black bean tacos make a tasty vegetarian meal or snack any time of the day.
- 22
Ingredients - 65
Minutes - 4
Servings
Ingredients
Sheet Pan Tacos:
- 1/4 cup (60 mL) olive oil, divided
- 1 poblano pepper, seeded and diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 3 tbsp (45 mL) taco seasoning, divided
- 1/4 cup (60 mL) barbecue sauce
- 8 corn tortillas (5 inches/12.5 cm)
- 3 cups (750 mL) Cracker Barrel Tex Mex Shreds, divided
Avocado Crema:
- 1 avocado, halved, pitted and peeled
- 1/2 cup (125 mL) sour cream
- 1/4 cup (60 mL) lime juice
- 1/4 cup (60 mL) packed fresh cilantro leaves
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground cumin
Jicama Salsa:
- 1 medium jicama, peeled and finely diced
- 1 jalapeño pepper, seeded and diced
- 1/2 cup (125 mL) finely diced fresh pineapple
- 1/4 cup (60 mL) finely chopped fresh cilantro
- 2 tbsp (30 mL) lime juice
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
Directions
- Sheet Pan Tacos: Preheat oven to 425°F (220°C).
- In large skillet set over medium heat, heat 2 tbsp (30 mL) oil. Cook poblano, onion and garlic for 3 to 5 minutes or until starting to soften. Stir in black beans and 2 tbsp (30 mL) taco seasoning. Cook for 2 to 3 minutes or until spices are fragrant. Stir in barbecue sauce and 2 tbsp (30 mL) water. Cook for 5 to 8 minutes or until flavours marry and beans are heated through.
- Use remaining 2 tbsp (30 mL) oil to brush one side of each tortilla; sprinkle remaining 1 tbsp (15 mL) taco seasoning over oil. With oiled and spiced side facing down, fill each tortilla with 1/3 cup (75 mL) bean mixture and 1/4 cup (60 mL) cheese on the unseasoned side. Fold over tortillas to form a taco and arrange on parchment-lined baking sheet. Sprinkle 2 tbsp (30 mL) remaining cheese evenly over folded tortillas.
- Bake for 4 to 5 minutes or until cheese on top of tortilla is melted and bubbling. Flip each taco and sprinkle with the remaining cheese. Bake for 4 to 5 minutes or until filling is heated through and cheese on top is melted and crispy.
- Avocado Crema: In blender, mix avocado, sour cream, lime juice, cilantro, salt and cumin until smooth and blended.
- Jicama Salsa: In medium bowl, stir together jicama, jalapeño, pineapple, cilantro, lime juice, salt and pepper.
- Serve cheesy tacos with avocado crema for dipping, and jicama salsa for bursts of freshness.
Tips:
These tacos are also delicious served with salsa verde and sour cream, if desired.
For homemade taco seasoning, stir together 1 tbsp (15 mL) ancho chile powder, 1 tsp (5 mL) ground cumin, 1 tsp (5 mL) paprika, 1/2 tsp (2 mL) oregano, 1/2 tsp (2 mL) garlic powder, 1/4 tsp (1 mL) coriander, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) black pepper.