Sheet Pan Black Bean Tacos with Carrots and Lime

Sheet pan black bean tacos are an incredibly simple vegetarian taco recipe for weeknights or any time! Black beans, roasted carrots and red onion, garlic, lime and taco seasoning make a simple and incredibly flavorful taco filling all in one sheet pan and 30 minutes.

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I know I'm not the only one who constantly needs to figure out ways to get dinner on the table after a long work day! That's actually exactly how these black bean tacos first came together - a night when I needed to pull a quick, nourishing dinner together with the ingredients I had on hand. Throwing everything onto one sheet pan ended up making a delicious, hearty vegetarian taco filling that I made again and again after that!

With such a simple taco filling, you've got the perfect canvas for sauces like salsa or homemade guacamole, or toppings like a simple vinegar coleslaw, feta, cotija, sour cream, lime, cilantro, etc.

Ingredients

The ingredients you'll need for these tacos include:

• Black beans
• Carrots
• Red onion
• Garlic
• Olive oil
• Taco seasoning
• Cilantro
• Lime
• Corn tortillas

Sheet Pan Black Bean Tacos - Some Tips:

• Rinse and drain your black beans, if canned.
• Slice your carrots really thin! Not paper thin (like with a mandolin slicer), but just a couple millimeters thick should do the trick. This way they cook faster and are easier to eat in the tacos because they get soft and bendy. If they're too thick, they will cook slower than the other ingredients and are hard to keep in the tortillas. Come to think of it, it helps if you slice the red onions pretty thin, too.
• Choose corn tortillas, or any kind of whole grain tortilla without artificial ingredients. It's so much more nutrient dense this way, just as delicious, and the ingredients are fewer and more minimally processed.

Serve with TONS of salsa, avocado, cilantro and lime, because really you can never have too much of that stuff. Oh, and if you like cheese, try Monterry Jack, cotija or feta.

Friends. Right now I'm thinking about all the sheet pan taco possibilities. And all the sheet pan possibilities, for that matter.

Enjoy yourself some tacos and Cinco de Mayo celebrations!

📖 Recipe

Sheet Pan Black Bean Tacos with Carrots and Lime

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5 from 1 review

• Author: Roots and Radishes
• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sheet pan black bean tacos with carrots, red onion, lime, garlic and taco seasoning. Serve in corn or whole wheat tortillas with avocado, cilantro, salsa, sour cream, or any other toppings.

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Ingredients

Scale 1x2x3x

• 1 red onion, thinly sliced into half moons
• 1.5 cups carrots, thinly sliced into coins
• 5 cloves garlic, thinly sliced
• 1 14 oz. can black beans, drained and rinsed
• 1 Tbsp olive oil
• Juice of 1-2 limes
• 1.5 Tbsp favorite taco seasoning
• 8 corn tortillas for serving
• optional toppings: avocado, cilantro, sour cream, salsa, more lime

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Instructions

1. Preheat oven to 350 degrees. Spray a sheet pan with olive oil spray, or line with a silicone baking mat.
2. In a large bowl, combine red onions, garlic, carrots and black beans. Add olive oil, lime juice and taco seasoning to ingredients in bowl. Toss until everything is coated well.
3. Pour ingredients onto prepared sheet pan, making sure to spread out evenly.
4. Bake for 25 minutes, checking at 20 minutes to make sure nothing gets overdone. If ingredients are nicely browned, softened, and some of the black beans have split, remove from oven and allow to cool for 5 minutes.
5. In a microwave, warm tortillas for 10-15 seconds. Serve tacos with optional toppings (I love avocado, cilantro, and a little extra lime).

• Prep Time: 10 mins
• Cook Time: 25 mins