sheet pan tacos

Sheet Pan Tacos is an easy way to recreate a fast-food favorite and make one giant meal. Perfect for an appetizer or family dinner.

Sheet Pan Tacos

tbsp canola oil (divided)

onion

beef

tsp salt

tsp black pepper

Colby jack cheese ((from 2 (8-ounce) blocks))

(8-inch) soft taco flour tortillas

store bought pico de gallo ((*or see recipe below))

tomatoes (diced)

lime juice

tbsp fresh jalapeño (fine diced)

tbsp fresh cilantro (chopped)

Sour cream and pico de gallo

Preheat the oven to 350°F. Using a pastry brush, brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13x18-inch rimmed baking sheet tray. You will need a second rimmed sheet tray for the baking process. Set aside.

In a large skillet, on medium-high heat, heat 1 tablespoon canola oil. Add the 2 cups chopped yellow onions and saute them for 2-3 minutes or until they are translucent and soft. Transfer the cooked onions to a plate and set them aside.

To the same large skillet, on medium-high heat, add half of the ground beef and one of the 1 oz. packets of taco seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Cook the ground beef for 4-5 minutes, breaking it up into crumbles until there is no longer any pink and the ground beef is completely coated with the taco seasoning. Transfer the cooked ground beef to a large bowl or large shallow dish, and repeat with the second half of the ground beef and the second 1 oz. packet of taco seasoning, remaining 1 teaspoon salt and ½ teaspoon black pepper until all the ground beef is cooked. Transfer the rest of the cooked ground beef to the bowl with the first batch of cooked ground beef.

Add the cooked yellow onions to the cooked ground beef in the bowl, and stir to incorporate.

To the prepared rimmed baking sheet tray, you will lay out 10 of the flour tortillas.  You will need to make sure that they are overhanging all sides of the sheet tray by at least 2-3 inches. You will also want to make sure that there are no gaps or open spaces between the flour tortillas. It should look like a solid layer of flour tortillas with all the sides overhanging. The part of the flour tortillas that are overhanging will be used to fold over and seal the sheet pan tacos once assembled.

Using a large slotted spoon, spoon the ground beef mixture evenly over the flour tortillas. Make sure to allow as much of the fat from the ground beef mixture to drip off through the slotted spoon before placing the meat onto the tortillas. This ensures that you don’t have soggy tortillas when baked.

Sprinkle the shredded Colby jack cheese evenly over the top of the ground beef layer.

Finally, using a slotted spoon, spoon 1½ cups of the pico de gallo over the top of the cheese. You will want to make sure that you allow as much of the juices from the pico de gallo to drain out before layering it onto your cheese.

Place your final 6 flour tortillas, overlapping each other in the center of your sheet tray, onto the top of the meat and cheese. Fold the overhanging flour tortillas over the top six tortillas so that you are enclosing all the meat and cheese.

Brush the remaining 2 tablespoons of canola oil evenly over the tops of all the flour tortillas. You can use the oil to help the top overhanging pieces stick to each other.

Place the second 13x18-inch rimmed sheet baking tray onto the top of the sheet pan taco making sure that all the folded-over tortillas stay in place. Place 1 or 2 oven-safe heavy skillets, like cast iron, onto the sheet tray to weigh it down. This will create a nice sealed sheet pan taco. It also helps to ensure that the flour tortillas become crisp and golden brown. Bake for 30 minutes. Carefully remove the heavy skillet(s) and the top sheet tray. Continue to bake the sheet pan taco for an additional 30 minutes or until the top is golden and crisp. You may want to tent your 4 sides with long strips of aluminum foil (like you would a pie crust when baking) to ensure that the edges do not get too dark before the center of your sheet pan tacos get nice and golden.

Allow the sheet pan taco to rest for 5-10 minutes before slicing and serving.

You can garnish your individual servings of this sheet pan taco with a dollop of sour cream and a spoonful of the remaining pico de gallo. You can keep your sheet pan taco warm by covering it with a piece of aluminum foil and keeping it in a 200°F oven for up to 30 minutes.

In a large bowl, add the diced tomatoes, chopped white onion, fresh lime juice, finely diced jalapeño, and chopped cilantro. Stir to combine the pico de gallo. Cover with plastic wrap and refrigerate. This allows all the flavors of the pico de gallo to combine while you are preparing the rest of the sheet pan tacos.

TO MAKE OPTIONAL HOMEMADE PICO DE GALLO RECIPE IF YOU AREN’T USING STORE BOUGHT

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663334536/ih7ufl3yzxzp5dpxh74n.mp4

Easy sheet pan butternut squash tacos recipe! Vegetarian sheet pan veggie tacos are perfect for a weeknight meal.

Sheet pan butternut squash tacos with black beans

butternut squash

baby bella mushrooms

black beans, rinsed and drained

sunflower oil

chili powder

cumin

oregano

paprika

cayenne pepper

tomatillos,

corn tortillas

cabbage

jalapeno,

lime wedges

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat (optional for easy clean up).

Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.

Place the tomatillos on the remainder of the baking sheet then place in the oven for 15-20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste if desired.

Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut-black bean mixture, then top with tomatillos, shredded cabbage, and jalapenos. Serve warm, accompanied by lime wedges

Make my easy sheet pan tacos with ground beef, refried beans, and cheese. They come out perfectly crispy and hold together so nicely. Dip &#039;em in avocado crema for the perfect easy weeknight meal ❤️.

Sheet Pan Tacos Recipe

taco seasoning*

shredded Mexican blend cheese

Greek yogurt

refried beans

flour tortillas* (street taco size)

avocado (pitted)

cilantro

plain Greek yogurt

salt

Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.

Heat the ground beef in a large skillet over medium/high heat for 2-3 minutes, breaking the beef up into small pieces.

Add the taco seasoning to the beef and cook until the ground beef is no longer pink. Remove from heat.

Add the shredded cheese and Greek yogurt to the beef and stir to combine.

Lay the 9 tortillas out on a clean, flat surface. Distribute the refried beans evenly between the tortillas. Top with the ground beef.

Fold each tortilla in half and transfer to the greased baking sheet.

Bake the tacos for 12-15 minutes, flipping halfway through so both sides of the tortillas become golden brown. Remove from the oven.

While the tacos are baking, make the avocado crema by adding the avocado meat, lime juice, cilantro, and a pinch of salt to a blender or food processor. Blend until smooth.

Top each taco with crema and enjoy immediately.

These turned out delicious! Nice and crispy! And they are easy to make so they are perfect for a weeknight. We loved them!

I made these for the Fit Foodie Cooking Club - my  kiddo loved them! Thanks.

I made these tonight for dinner for the Sept challenge. Big hit for the whole family....and I made a second batch to freeze! I work full time and was still able to get dinner on the table by 6:00 with this easy, delicious recipe.

Really  loved this recipe. It was so easy and quick for a weeknight dinner! I think the flour tortillas are an absolute must!

https://content.jwplatform.com/videos/WQ97cnJq.mp4

Make easy sheet pan tacos in the oven with beef, beans, and cheese. Top with a homemade avocado crema for a simple and delicious weeknight meal.

Sheet Pan Tacos with Avocado Crema

Tacos meet quesadillas in these Crispy Black Bean Tacos! Tuck a hearty and flavorful black bean taco filling in warm corn tortillas with a handful of pepper jack, then pop them on a sheet pan to bake until they're crispy, golden-brown, and oozing with gooey melted cheese.
A weeknight-friendly dinner made with pantry staples, ready in 45 minutes max. Naturally vegetarian, easily vegan and dairy-free!

Crispy Sheet Pan Black Bean Tacos (Vegetarian)

olive oil, divided

medium yellow onion, diced

garlic,

pepper

tablespoons tomato paste

½ teaspoons chili powder

½ teaspoons ground cumin

½ teaspoons smoked paprika

black beans, drained and rinsed

vegetable broth or stock

lime, juiced

8-10 corn tortillas

Pepper Jack or melty cheese of choice, freshly shredded

kosher salt and ground black pepper,

Prep: 

Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Gather and prep all ingredients according to Ingredients List, above – once you begin cooking, these black bean tacos come together very quickly so it&#8217;s helpful to get any chopping and measuring done ahead of time.

Sauté the onion: 

Add 1 tablespoon of the olive oil to a medium skillet over medium heat. Once hot and shimmering, add the onion. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, 3-4 minutes.

Toast aromatics

Stir in the garlic and chipotle. Cook just until fragrant, about 30 seconds. Add in the chili powder, ground cumin, smoked paprika, and tomato paste. Stir, coating the onion. Cook 1-2 minutes longer, until very fragrant.

Make the black bean taco filling: 

Add the black beans to the skillet, stirring to combine with the aromatics. Cook, stirring occasionally, until warm, 1-2 minutes. Add the vegetable stock, increasing heat to bring the mixture to a simmer. Use a spatula or wooden spoon to mash the black beans slightly, binding everything together. If needed, cook 1-2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture. Taste and season with additional kosher salt and ground black pepper as desired. Remove from the heat and set aside for taco assembly.

Warm the tortillas: 

Meanwhile, as the black bean filling cooks, prep the tortillas. Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly. Remove from the microwave and set aside.

Assemble the black bean tacos

Brush the remaining 2 tablespoons olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them one or two times to get a nice light coating of oil on both sides. Spread the black been mixture over half of each tortilla, then sprinkle the cheese over top. Fold the tortillas, creating a taco around the black bean and cheese filling. I like to carefully flip the tacos at this point, so the cheese side is facing down.

Bake the black bean tacos: 

Transfer the sheet pan to the oven and bake the tacos 8-10 minutes. Remove from the oven. Working quickly and carefully, use a spatula to flip the tacos. Return to the oven and bake 8-10 minutes longer, until golden and crisp. Remove from the oven and allow to cool 2-3 minutes – the tacos will get even crispier as they cool.

Serve: 

Serve the crispy black bean tacos warm, finishing with toppings of choice – cashew crema, chopped cilantro, lime juice, salsa, or any other toppings your taco-lovin’ heart desires. Enjoy!

These were delicious! So flavorful and crispy. I used 1tsp cayenne instead of chili powder which gave it a nice kick. New go-to recipe for sure!

Next time I want to try them without the lime, or only half a lime, they were a little to acidic. Also, a bit too salty, plan to skip the second pinch next time as well. Tasty overall.

Delicious! But I'm always confused on the amount of veggie broth. The recipe calls for 1 1/2 teaspoon cups. What does that mean?!  Is it just supposed to be 1 1/2 teaspoons? Please clarify.

These are delicious. Very rich flavors and the crispy tacos are perfect. Going to be making this often!!

Excellent recipe. Followed it all with a couple of changes: I wanted more protein in this so I added some cubed chicken after the beans were cooking. Everything else was simple to prepare and delicious! This would be fantastic for an appetizer or dish for a party.

Looks just like the photo and tastes as good as described! 
 Crispy and cheesy.  Added Santa Fe chili powder for more smoke flavor.   I made tortillas, which cracked in the oven, but they still hold together.   Will make again.

My shells split at the fold. Ate more like a tostada. Flavor was really good

Made these today and they’re going into the rotation. I added the avocado inside with the beans. Rave reviews and so easy!!

Skipped the infernal tortillas that always split and are impossible to eat and make nachos. So, so good! I always loved the filling recipe but stopped making them because I hate corn tortillas, then I thought duh! Nachos!

These are the absolute BEST. My husband usually cooks, but once I made this recipe for the first time, he always requests me to make it. I also like to add a sweet potato into the filling sometimes—it’s super good.

I love this recipe so much! I have lost count of how many times we've made it since I found it. I have also recommended it to friends!

This recipe is so easy and delicious! It’s the perfect weeknight dinner because it comes together quickly! It’s also really satisfying- crunchy, cheesy, and savory. Can’t recommend this enough. I’m not a great cook and even I was able to make it!

Absolutely loved this recipe! Already added it to my favorites and can’t wait to make it again. Thank you for sharing your recipe with us .

Have made these plenty of times and love them. We were going to make them again this week but our oven broke 😭 
Is it possible to use the grill or stovetop for the oven baking step instead? If so, how?

These are one of the best things I've ever eaten, and it was so cheap and easy also.  I only had regular chili powder so I skipped the chipotle and adobo part.  I used Cheddar once (very good) and taco mix cheese the second time (also very good).

DELICIOUS!  There's only one problem with this recipe-you had better double it!  My family LOVED it.  The spices were perfect, and it came together so quickly.  This will be my grandkid's new favorite dinner recipe.  Thank you!!

An instant classic for me, are you kidding they are unbelievable!! So much flavour for so little effort, delicious.

These tacos are absolutely fantastic!  They are full of flavor, crispy, and satisfying.  I am definitely a meat eater, but you will not miss the meat at all in this recipe. Thanks for an easy, delicious, recipe.

I only had kidney beans, so I used a different recipe for the filling (still similar), but this recipe for crispy tacos was great. I made one batch and asked if she wanted more. She told me that she could eat several more because they were so good. Last time I fried the corn tortillas for tacos, but this will be my go to. Thank you!

These were really tasty. I made as the recipe suggested. I probably should have doubled the bean...I couldn't get enough.

https://www.youtube.com/watch?v=4-x_eq-Rx2A

These Crispy Black Bean Tacos have quickly climbed the ranks as one of PWWB's most well-loved recipes, and I completely understand why: they're crispy, cheesy, satisfying, and made using ingredients that you probably have in your pantry right now! Quick and easy vegetarian dinners don't get better than that!

There are 3 main steps involved and the whole process takes 45 minutes or less:
1. BLACK BEAN FILLING. Equally satisfying and flavorful, the taco filling is made by zhuzhing up canned black beans with simple taco spices and smoky chipotle peppers. 
2. BAKED TACO PREP. Tuck the black bean filling into lightly-oiled corn tortillas with cheese. For totally plant-based tacos, just swap the cheese with your favorite non-dairy variety.
3. BAKE. Bake on a sheet pan until they're golden, crispy, and totally cheesy. The result? Part taco, part quesadilla, and 100% insanely good!

Serve them alongside whatever taco night toppings you love most and enjoy! Made and loved by thousands of PWWB readers, these cuties are a hit with meat eaters and plant-based eaters alike. I'm pretty sure you're going to love 'em too! ♡ Happy cooking!

🖨️Printable Crispy Black Bean Tacos Recipe: https://playswellwithbutter.com/crispy-black-bean-tacos/
🖨️Printable Guacamole Recipe: https://playswellwithbutter.com/best-guacamole-recipe-ever/
🖨️Printable Quick Pickled Red Onions Recipe: https://playswellwithbutter.com/quick-pickled-red-onions/

▶️Follow along with PWWB for more unfussy recipes with a big punch of flavor! 
Instagram: https://www.instagram.com/playswellwithbutter/ 
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▶️FREE Email Series: PWWB Plant-Based Meals Made Easy - Making Weeknight Dinners Easy AF for the Vegan-Curious https://plays-well-with-butter.ck.page/b580ffde02

▶️Products used in this video:
Fun Lil' Mini Masher 🥰: https://rstyle.me/+HJ6RloGWpklKCEMUmURkdg 
Pastry Brush: https://rstyle.me/+vP02Ik2dUadEa83YfTYTrA
7-Inch Chef Knife (White): https://rstyle.me/+l6Ou_KEc1QQySURClSBvfA
7-Inch Chef Knife (Black): https://rstyle.me/+3qABP0sa3W1dpy_i4ludlw
Microplane Zester: https://rstyle.me/+VPgdJCiI3EdKkp5bc-f94g
Non-Stick Skillet: https://www.kqzyfj.com/click-100317571-13819538?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2Fzwilling-madura-plus-11-inch-non-stick-aluminum-deep-fry-pan-66290-286%2F66290-286-0.html%3Fcgid%3Dour-brands_zwilling_cookware_madura-plus%23start%3D1 
Box Grater: https://rstyle.me/+xmTFBU0WI_OHn4qgSsME-Q
Sheet Pan: https://rstyle.me/+k2zzceUofG2yFsT6x9ASsQ

▶️Timestamps:
00:00: Intro
00:49: Mise en place, plus meal prep tips
02:06: Quick refried beans for the black bean taco filling
05:27: Black bean taco assembly
07:23: Baking the tacos on a sheet pan in the oven
07:59: Serving suggestions

#blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easyvegetarianrecipe #dinnerideas

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