YUMM! No Takeout! Crispy Sheet-Pan Black Bean Tacos #fitfam
Taco Tuesday Just Got a Chic Upgrade! Meet Our Crispy Black Bean Sheet-Pan Wonders!
Alright, fashionistas, ditch the dinner drudgery! We’re bringing the fiesta to your kitchen with these ridiculously fun and flavorful Crispy Black Bean Sheet-Pan Tacos! Imagine: bold, zesty black beans and melty, dreamy cheese baked to crispy perfection on your trusty sheet pan. Yes, it’s that easy!
But wait, there’s more style on the plate! We’re serving these crunchy delights with a luscious, creamy chipotle crema that’s got just the right amount of sassy spice. It’s a fuss-free, flavor-packed meal that the whole stylish crew will devour. Get ready to spice up your week with these taco superstars! #TacoTuesday #SheetPanDinner #BlackBeanTacos #CrispyAndDelicious #EasyDinner #VeganOptions #FamilyFavorite #FoodieFashion #FiestaTime
Ingredients
Chipotle Crema
- ¾ cup reduced-fat sour cream
- 1½ tablespoons lime juice, plus wedges for serving
- 1 tablespoon adobo sauce (from canned chipotles)
- 2 medium cloves garlic, grated (about ¾ teaspoon)
- ⅛ teaspoon salt
Crispy Black Bean Tacos
- 2 (15-ounce) cans no-salt-added black beans, rinsed
- ¼ cup mild salsa
- 2 whole canned chipotles in adobo
- 1½ tablespoons reduced-sodium taco seasoning mix
- ⅛ teaspoon salt
- 8 (6-inch) corn tortillas
- 1 cup shredded pepper Jack cheese
Directions
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Prepare Chipotle Crema: Whisk ¾ cup sour cream, 1½ tablespoons lime juice, 1 tablespoon adobo sauce, the grated garlic and ⅛ teaspoon salt together in a small bowl until combined. Set aside ¼ cup of the crema in a small bowl; refrigerate the remaining ½ cup, uncovered, until ready to use.
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Prepare Crispy Black Bean Tacos: Preheat oven to 450°F with racks in top third and lower third positions. Generously coat 2 large rimmed baking sheets with cooking spray. Combine rinsed beans, ¼ cup salsa, 2 chipotles, 1½ tablespoons taco seasoning, ⅛ teaspoon salt and the reserved ¼ cup crema in a food processor; pulse until a thick, chunky paste forms, about 7 pulses.
- Wrap 8 tortillas in damp paper towels; microwave on High until warm and pliable, about 30 seconds. Arrange 4 tortillas on each baking sheet in a single layer. Spread bean mixture evenly over 1 half of each tortilla (about a scant ⅓ cup each); top evenly with cheese (about 2 tablespoons each). Fold the tortillas in half, covering the bean mixture, and gently press to ensure they stay folded.
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Bake until the tortillas are golden brown and crisp, about 15 minutes, flipping the tacos and rotating the baking sheets between the top and bottom racks halfway through. Serve with the remaining ½ cup crema.
Eatwell.com
Nutrition Information
| 535 | Calories |
| 18g | Fat |
| 70g | Carbs |
| 27g | Protein |
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