Sheet pan black bean tacos make the best dinner! I can’t understate how much I love these cheesy, crispy quesadilla-meets-tacos. Set them on the dinner table with chili crisp crema on the side and watch the compliments roll in.
A few years ago, my friend Jess from Plays Well With Butter made her sheet-pan black bean tacos at a potluck , and I’ve been dreaming of them ever since. Shortly after that party, I was inspired to create my crispy sheet-pan shrimp tacos . And now the crispy sheet-pan taco obsession continues.
I love Jess’s version and encourage you to try it, but I’ve made a few small changes based on what my family loves.
- I leave the beans mostly chunky. I give them a little mash in the pan, but they are more beany than bean pasty.
- I added corn. Sweet, delicious corn. I’m not even sure I could make a black bean recipe without adding corn. Is it even possible?
- I usually make these with flour tortillas, as good corn tortillas are (sadly) hard to find in my small town.
CHILI CRISP CREMA: Sorry, not sorry, for the all-caps. I need your attention here. I foresee this being the dip of the year. It’s creamy, a little spicy, a little tangy, takes 2 minutes to make, and tastes good on nearly everything. This stuff is where it’s at.
I serve this on the side as a dip. My daughter opens her taco, liberally slathers it with sauce, then closes it back up. There’s really no right or wrong way to marry black bean tacos and chili crisp crema.
Fun fact about me: I was a vegetarian for 14 years, but now, I rarely ever eat a vegetarian dinner as I find meat-free meals usually feel lacking to me. But these crispy baked black bean tacos are 100% satisfying, even for a carnivore like me. So go ahead, you’ll love them!
Which chili crisp do you recommend?
I love using Triple Smoke’s Chili Crunch , as it really has the best flavor. But Trader Joe’s also makes a good one that is widely available.
Is the chili crisp crema spicy?
Using the Triple Smoke Chili Crisp, it’s not overly spicy. My 7-year-old says it’s spicy, but she still slathers it on her tacos, so it’s not really that spicy. If you’re feeling nervous about it, start with less and work your way up to the perfect amount for you.
How should I store leftovers?
These will keep in the fridge for 4-5 days in an air-tight container. I recommend warming them in the oven or over low heat in a pan before eating.
Watch how to make this recipe
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Ingredients
- 2 tablespoons olive oil , divided
- 1 small onion , minced
- 15 ounce can black beans , drained and rinsed
- 1 cup frozen corn , thawed
- 1 tablespoon taco seasoning
- salt and pepper , to taste
- 8 6-inch tortillas
- 1 cup grated cheddar cheese
Chili Crisp Sauce
- ½ cup sour cream , can be light
- ¼ cup mayonnaise , can be light
- 1 tablespoon chili crisp
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Start by making the sauce so the flavors have time to deepen while the tacos bake. Mix the sauce ingredients in a small bowl and set it aside. ¼ cup mayonnaise, 1 tablespoon chili crisp, 1 teaspoon apple cider vinegar, ½ cup sour cream
- Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the onion and saute until it’s translucent, about 3 minutes. Add the black beans, corn, and taco seasoning and stir. Mash the beans a few times with the back of your stirring spoon. Season to taste with salt and pepper. 2 tablespoons olive oil, 1 small onion, 15 ounce can black beans, 1 cup frozen corn, 1 tablespoon taco seasoning, salt and pepper
- Drizzle the remaining tablespoon of oil on a baking sheet. Wipe the oil onto both sides of the tortillas - see video below. Sprinkle half of the cheese over one half of the tortillas. Top with the beans and then add the rest of the cheese on top. Fold the tortillas over and press down on them so they still together. 8 6-inch tortillas, 1 cup grated cheddar cheese
- Bake for 10-12 minutes, until the cheese is melted and the tacos are hot. Serve with the sauce on the side for dipping.
