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Cheesy Black Bean Tacos

Today we are making the most delicious tacos with a black bean and cheese filling. We are cooking them on an oiled sheet pan to get them nice and crispy. We used flour tortillas because that’s my jam but feel free to use corn if that’s what you prefer! Let’s get to cooking!

(Depending on the size of tortillas you use there might be enough filling for more than 10 tacos)


1 onion, diced

1 tsp garlic powder

Salt and pepper

1/2 tsp paprika

2 tbsps chipotle pepper in adobo sauce, minced

1 tbsps tomato paste, optional

28oz of black beans, rinsed

1/2 cup vegetable stock

8-10 small flour tortillas

Vegetable oil

7oz of shredded cheese




Preheat oven to 450

Heat oil in a large pan over medium heat

Add in your onion

Sauté until translucent 

Add in your garlic powder, paprika and chipotle peppers (tomato paste if using) 

Season generously with salt and pepper

Mix well

Add in your beans


Add in your broth

Simmer for roughly 8-10 minutes

Once liquid has evaporated turn off heat

Mash mix until beans have become slightly creamy

Pour a generous amount of oil onto baking sheet

Brush to evenly coat sheet

Place tortilla onto sheet and flip to coat with oil

Continue with remaining tortillas

Evenly spread them out

Top half of each tortilla with bean mix

Top each half with cheese

Fold the tortillas closed and press down

Carefully flip each tortilla so cheese is facing down

Place in preheated oven and cook 8-10 minutes

Remove from oven and flip tacos over

Return to oven and cook an additional 8-10 minutes until golden and crispy

Remove from oven and cool a few minutes


Top each with cilantro and serve with lime slices



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