Sheet Pan Black Bean Tacos with Carrots and Lime

Sheet pan black bean tacos with carrots and lime

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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.


  • 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


  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).