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
Units
Scale
- 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.