Sheet Pan Black Bean Tacos

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 35 minutes

Zutaten

1/2 tablespoon olive oil

1 medium poblano pepper (deseeded & diced)

2 cloves garlic (minced)

½ white onion (diced)

15 oz can black beans (drained and rinsed)

2 tablespoons fresh cilantro (finely chopped)

2 teaspoons chili powder

½ teaspoon cumin

½ teaspoon salt

2 cups shredded cheese (I used Pepper Jack but really any melty cheese would work well)

6 medium Corn or flour tortillas*

Anweisungen

Heat the oil in a large skillet over medium heat. Once hot, add in the poblano pepper, garlic, and onion and sauté for 5 minutes.

Next, add in the black beans, chili powder, salt, cumin, and salt. Sauté for 5 more minutes so that everything is heated through. Stir in your cilantro and remove from the heat.

Preheat the oven to 425 degrees and spray a large baking sheet with cooking spray.

Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake them for 2-3 minutes to make them pliable so they don't crack.

Take the pan out of the oven and layer each tortilla on one side with cheese, your bean mixture and a little more cheese on top. Fold the other side of the tortilla over your filling and press down gently so that it sticks together. Top each taco with a sprinkle of cheese on the top.

Once they’re all assembled, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

Serve and ENJOY!

Nährwertangaben

• Kalorien: 435 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 9 g
• Ungesättigtes Fett: 8 g
• Cholesterin: 44 mg
• Natrium: 1400 mg
• Gesamtkohlenhydrate: 45 g
• Ballaststoffe: 10 g
• Zucker insgesamt: 4 g
• Eiweiß: 23 g