Crispy Sheet Pan Black Bean & Quinoa Tacos
These Crispy Sheet Pan Black Bean and Quinoa Tacos are a delicious, plant-based meal made with protein-packed black beans, fluffy quinoa, spices, and crispy baked tortillas. Everything cooks together on one pan, making it perfect for easy weeknight dinners or meal prep.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
Filling
1 cup cooked quinoa
1 cup black beans, drained and rinsed
½ cup corn kernels
½ red bell pepper, diced
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp salt
1 tbsp olive oil
Tacos
8 small tortillas (corn or flour)
½ cup shredded cheese (optional for vegetarian version)
Toppings
1 avocado, sliced
½ cup tomatoes, diced
¼ cup red onion, chopped
Fresh cilantro
Lime wedges
Instructions
1️⃣ Preheat Oven
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
2️⃣ Make the Filling
In a bowl combine quinoa, black beans, corn, bell pepper, olive oil, chili powder, cumin, garlic powder, and salt.
3️⃣ Fill the Tortillas
Place tortillas on the baking sheet.
Add the quinoa-bean mixture to one half of each tortilla and sprinkle cheese if using.
4️⃣ Fold and Bake
Fold the tortillas in half to form tacos.
Bake for 15–18 minutes until tortillas become crispy.
5️⃣ Add Toppings
Top with avocado, tomatoes, onion, cilantro, and a squeeze of lime.
Tips
✔ Use air fryer for 8–10 minutes for extra crispy tacos.
✔ Add chipotle sauce or salsa for more flavor.
✔ Include shredded lettuce or cabbage for crunch.
Nutritional Information
Calories: 340 kcal
Protein: 13 g
Carbohydrates: 45g
Fat: 11 g
Fiber: 9 g