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SideChef
Recipes
Beans & Legumes
Vegan Black Bean Sheet Pan Tacos

16 INGREDIENTS • 6 STEPS • 40MINS

Vegan Black Bean Sheet Pan Tacos

Recipe

5.0

1 rating
Vegan Black Bean Sheet Pan Tacos are an easy, healthy recipe to add to your weekly night meals. Sheet pan peppers, Portobello mushrooms, onions, and so much more, all baked together on one pan for a simple-to-make meal. These easy sheet pan tacos are vegan, gluten-free, and so tasty!
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Vegan Black Bean Sheet Pan Tacos are an easy, healthy recipe to add to your weekly night meals. Sheet pan peppers, Portobello mushrooms, onions, and so much more, all baked together on one pan for a simple-to-make meal. These easy sheet pan tacos are vegan, gluten-free, and so tasty!
author_avatar
Chelsea Peachtree
Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com

40MINS

Total Time

$0.83

Cost Per Serving

Ingredients

Servings
4
us / metric
Canned Black Beans
1/2 cup

Sponsored

GOYA® Black Beans, rinsed, drained
Portobello Mushroom
1
Portobello Mushroom, sliced
mushroom cap, approximately 1 cup
Assorted Color Bell Peppers
1 cup
Thinly Sliced Assorted Color Bell Peppers
red, green, yellow, and orange
Jalapeño Pepper
1/2
Jalapeño Pepper, sliced
Red Onion
1/2
Red Onion, sliced
Grape Tomatoes
5
Grape Tomatoes, halved
or 1/2 Roma Tomato
Avocado
1
Avocado
cut into small chunks
Fresh Cilantro
2 Tbsp
Chopped Fresh Cilantro
optional
Olive Oil
1 tsp
Olive Oil
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Chili Powder
1 tsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Tortilla
to taste
Tortillas
Lime
to taste
Limes
optional
Hot Sauce
to taste
Hot Sauce
optional

Nutrition Per Serving

VIEW ALL
Calories
140
Fat
7.9 g
Protein
4.3 g
Carbs
15.5 g
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author_avatar
Chelsea Peachtree
Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com

Author's Notes

I sliced my peppers fajita-style (the long and thin way), but you can cut them any way you want. I also sliced my cherry tomatoes in half. Be careful not to slice too thin, or they will burn when cooking.

You may store the veggie and bean mix in an air-tight container in the fridge for up to 3 days.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C) and place parchment paper on a baking tray, or lubricate it well with olive oil.
step 2
Place your Grape Tomatoes (5), Red Onion (1/2), Assorted Color Bell Peppers (1 cup), Jalapeño Pepper (1/2), and Portobello Mushroom (1) on the sheet pan.
step 2 Place your Grape Tomatoes (5), Red Onion (1/2), Assorted Color Bell Peppers (1 cup), Jalapeño Pepper (1/2), and Portobello Mushroom (1) on the sheet pan.
step 3
Drizzle with Olive Oil (1 tsp), then sprinkle on the Salt (1 pinch), Ground Black Pepper (1 pinch), Chili Powder (1 tsp), and Ground Cumin (1 tsp).
step 4
Place in the oven and cook for 25 minutes.
step 4 Place in the oven and cook for 25 minutes.
step 5
Remove tray from the oven, place GOYA® Black Beans (1/2 cup) on the tray and give a good mix. Place the tray back in the oven for 5 more minutes to warm up the beans.
step 6
Remove from oven. Use any Tortillas (to taste) you enjoy, add in black bean and veggie mixture, Avocado (1), and then garnish with Fresh Cilantro (2 Tbsp). Option to top with the juice of a Limes (to taste) and Hot Sauce (to taste).
step 6 Remove from oven. Use any Tortillas (to taste) you enjoy, add in black bean and veggie mixture, Avocado (1), and then garnish with Fresh Cilantro (2 Tbsp). Option to top with the juice of a Limes (to taste) and Hot Sauce (to taste).

Tags

Beans & Legumes
Dairy-Free
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Game Day
Mexican
Vegetables
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