Sheet Pan Tacos
These crispy sheet pan tacos are quick, easy, and packed with flavor! Made with just 5 ingredients, they’re perfect for a busy weeknight meal!
I love having a few pantry-staple recipes in my back pocket for those days when the fridge is looking a little bare. These sheet pan tacos are perfect because you only need a few ingredients, they’re easy to customize, and I can make a big batch all at once. You can customize them with toppings or extra filling if you like. Alex enjoys these with a little burrito sauce on the side; I like them with a little salsa or taco sauce. Give them a try!
Ingredients & Substitutions
- Oil– A little oil helps give the tacos a crispy shell. If you want to reduce the oil, you can simply spray the tacos with a little olive oil and lightly pan fry until brown.
- Beans– I used pinto beans, which are hearty and flavorful. If you want to make a version with black beans, try my crispy black bean tacos.
- Taco seasoning– I used McCormick’s taco seasoning, but you can use any brand you like. If you want to reduce the sodium, look for a salt-free seasoning.
- Salsa– I used chunky tomato salsa. You can use any kind of salsa you like but if you’re using a salsa with a lot of juice, drain the salsa slightly before adding to the beans. This will help prevent the tacos from becoming soggy.
- Cheese– I like using Monterey Jack cheese as it melts well and has a fairly mild flavor. If you want something spicy, try using Pepper Jack cheese.
- Tortillas– I recommend using flour tortillas but you can use corn tortillas. Corn tortillas tend to be smaller, so you may need to use less filling.
How to Make Your Own Taco Seasoning
Want to make your own seasoning blend at home? Follow this easy homemade taco seasoning recipe! You can control exactly how spicy you want it to be, so it’s perfect if you’re sensitive to spice.
What to Serve with Tacos
I love serving these sheet pan tacos with refried beans for extra protein and fiber and this Street Corn Salad as a side dish. If you want an easy salsa recipe, my 5 Minute Corn Salsa is a winner or you can whip up this simple blender salsa using canned tomatoes. This Black Bean Dip would also be great with chips!
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Sheet Pan Tacos
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 tacos 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These crispy sheet pan tacos are quick, easy, and packed with flavor! Made with just 5 ingredients, they’re perfect for a busy weeknight meal!
Ingredients
- 1 (15oz) can pinto beans or black beans, drained and rinsed
- 1/2 cup salsa
- 1 teaspoon taco seasoning
- 1 cup shredded cheese (I used a Mexican blend)
- 6 (6″ taco sized) flour tortillas
- 2 teaspoons avocado oil or other neutral oil
Instructions
- Preheat the oven to 400 degrees.
- In a bowl, mash together the beans, salsa, and taco seasoning.
- Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a baking sheet. On one half of each tortilla, spread a portion of the bean mixture and sprinkle with shredded cheese. Fold the tortillas over to form tacos.
- Bake for 8-10 minutes. Then carefully flip each taco and continue baking for an additional 6-8 minutes, or until the tortillas are golden brown and crispy.
- Once baked, remove the tacos from the oven and let them cool slightly. Serve with your favorite toppings like cilantro sauce, burrito sauce, or fresh cilantro.
Notes
Use salt-free seasoning for a lower sodium option.
