Crispy Sheet-Pan Black Bean Tacos with Avocado Cream
Make taco night extra delicious with these Crispy Sheet-Pan Black Bean Tacos with Avocado Cream a quick, flavorful, and totally satisfying vegetarian favorite! Roasted on a single sheet pan, these tacos turn perfectly crispy while the seasoned black bean filling stays hearty and delicious.
Ingredients
For the Black Bean Filling:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Tacos:
- 8 small corn or flour tortillas
- 2–3 tablespoons vegetable oil (for brushing)
For the Avocado Cream:
- 1 ripe avocado
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice (plus more to taste)
- Salt to taste
Instructions
- Preheat Oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment paper.
- Make the Filling: In a large bowl, mash black beans lightly with a fork (leave some texture). Stir in corn, cheese, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
- Assemble Tacos: Lay tortillas on a work surface. Spread filling on one half of each tortilla, then fold in half to close.
- Oil u0026 Arrange: Brush both sides of each taco lightly with oil. Arrange on the sheet pan in a single layer.
- Bake: Bake for 8–10 minutes per side, flipping halfway through, until tortillas are golden and crispy.
- Make Avocado Cream: In a blender or food processor, combine avocado, sour cream, lime juice, and salt. Blend until smooth and creamy.
- Serve: Drizzle or dollop avocado cream over tacos and add extra toppings as desired.