Crispy Sheet-Pan Black Bean Tacos

• servings: 4 servings
• total time: 40 minutes

Ingredients

¾ cup reduced-fat sour cream

1½ tablespoons lime juice, plus wedges for serving

1 tablespoon adobo sauce (from canned chipotles)

2 medium cloves garlic, grated (about ¾ teaspoon)

⅛ teaspoon salt

2 (15-ounce) cans no-salt-added black beans, rinsed

¼ cup mild salsa

2 small canned chipotles in adobo

1½ tablespoons reduced-sodium taco seasoning mix

⅛ teaspoon salt

8 (6-inch) corn tortillas

1 cup shredded pepper Jack cheese

Directions

Prepare Chipotle Crema: Whisk ¾ cup sour cream, 1½ tablespoons lime juice, 1 tablespoon adobo sauce, the grated garlic and ⅛ teaspoon salt together in a small bowl until combined. Set aside ¼ cup of the crema in a small bowl; refrigerate the remaining ½ cup, uncovered, until ready to use.

Prepare Crispy Black Bean Tacos: Preheat oven to 450°F with racks in top third and lower third positions. Generously coat 2 large rimmed baking sheets with cooking spray. Combine rinsed beans, ¼ cup salsa, 2 chipotles, 1½ tablespoons taco seasoning, ⅛ teaspoon salt and the reserved ¼ cup crema in a food processor; pulse until a thick, chunky paste forms, about 7 pulses.

Wrap 8 tortillas in damp paper towels; microwave on High until warm and pliable, about 30 seconds. Arrange 4 tortillas on each baking sheet in a single layer. Spread bean mixture evenly over 1 half of each tortilla (about a scant ⅓ cup each); top evenly with cheese (about 2 tablespoons each). Fold the tortillas in half, covering the bean mixture, and gently press to ensure they stay folded.

Bake until the tortillas are golden brown and crisp, about 15 minutes, flipping the tacos and rotating the baking sheets between the top and bottom racks halfway through. Serve with the remaining ½ cup crema.

Nutrition

• Calories: 535 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 42 mg
• Sodium: 630 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 18 g
• Total Sugars: 2 g
• Protein: 27 g