Baking these guys means you don’t have to stand at your stovetop tediously crisping up each taco. Serious bonus! Eat them on their own or whip up a quick coleslaw, and dinner will be ready in no time! A few years ago, my friend Jess from Plays Well With Butter made her sheet pan black bean tacos at a potluck dinner party, and I’ve been dreaming of them ever since. Shortly after that party, I felt inspired to create my crispy sheet pan shrimp tacos. And now the crispy 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 two minutes to make, and is tasty on nearly everything. This stuff is where it’s at. I serve this on the side as a dip. My daughter opens up her taco, liberally slathers it in sauce, then closes it back up again. There’s really no right or wrong way to marry black bean tacos and chili crisp crema.
Fun fact about me: I was 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!
Did you make this?
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