Mexican Sheet-Pan Black Beans Tacos
A sheet-pan Mexican black bean taco with tomatillos, jalapeno and poblano peppers, finished with chipotle in adobo, queso fresco and lime juice, served over flour tortillas.
Ingredients
Instructions
Drain and season the black beans, then roast them over medium-high heat until well browned, about 7 minutes.
Add the tomatillos, jalapeno and poblano peppers, cooking until softened, about 8 minutes.
Stir in the chipotle in adobo, queso fresco, lime juice and salsa verde for 3 minutes.
Warm the flour tortillas separately.
Let the beans simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the flour tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.