Description
Easy black bean tacos baked with carrots on a sheet pan! Done in about 30 minutes for an easy weeknight meal that will satisfy any taco craving.
Ingredients
Units
Scale
- 1/2 red onion, thinly sliced into half moons
- 2-3 large carrots, peeled and thinly sliced into coins (about 2 cups carrot coins)
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1.5 tablespoons taco seasoning (see notes about salt)
- 5-6 corn tortillas
- 1-2 limes
- 1/2 avocado, diced
- 1/3 cup feta, crumbled
- Fresh cilantro, for serving
- Other topping ideas: fresh or pickled jalapeños, salsa, sour cream, Greek yogurt, cotija, fresh radishes, cabbage or slaw
Instructions
- Prep. Preheat oven to 350 degrees and line a sheet pan with parchment paper or a silicone baking mat. You could also lightly grease it with olive oil to help prevent sticking.
- Season black beans. In a large bowl, combine red onions, carrots, and black beans. Add olive oil and taco seasoning, and gently toss to get everything coated.
- Bake. Spread the seasoned black beans and veggies evenly onto the prepared sheet pan, and bake for 20-25 minutes—until carrots are easily pierced with a fork and some of the black beans have started splitting. I recommend checking at 20 minutes to make sure black beans are dried out and crispy.
- Warm tortillas. During the last 5 minutes of baking, heat tortillas over low heat in a pan on the stove with just a touch of olive oil, or gently warm them in the oven or microwave to make them pliable.
- Assemble & eat! Top tortillas with the black bean carrot filling, generous squeezes of lime, avocado, feta, and fresh cilantro.
Notes
- Salt. If your taco seasoning has salt in it, no need to add salt to the recipe (unless you try it and want to after). If your taco seasoning does not have salt, add 1/2 teaspoon of fine salt when you season the black beans, carrots, and onions.
- Vegan. These tacos can be easily made vegan by skipping the feta! If you want to sub in something similar, cashew sour cream, plant-based plain yogurt, or vegan feta would be delicious.
- Yield. I am always able to to make 6 pretty full tacos with this amount of filling and corn tortillas, which comfortably serves our household of 3. To increase the yield, you can easily double the recipe and use another sheet pan, or simply add another can of black beans to the existing recipe + a bit more taco seasoning to get 1-2 more tacos out of it.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Oven
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 packed taco
- Calories: 204
- Sugar: 3.3 g
- Sodium: 432.6 mg
- Fat: 6.8 g
- Carbohydrates: 31 g
- Fiber: 8.4 g
- Protein: 7.6 g
- Cholesterol: 7.4 mg
