Jump to Recipe Ready in less than 30 minutes, this quick vegetarian meal is about to become a new weeknight favorite.Baked in the oven on a sheet pan, these crispy black bean tacos with cheese are extra delicious when dipped into my tangy Avocado Lime Crema.Why this recipe is chef’s kiss! These tacos are a game-changer for busy weeknights.

They’re ready in less than 30 minutes and can be customized with any desired toppings like cilantro, sour cream, avocado or pico de gallo I’ve been taking the extra 5 minutes to whip up this quick Avocado Lime Crema which adds a creamy, tangy twist and takes these tacos to the next level.I love dipping every taco bite into this delicious Greek-yogurt based sauce! As a registered dietitian, I am always looking to add more plant-based protein to my diet, and these tacos are the perfect recipe to do just that.With melty cheese and a crispy, crunchy texture from the corn tortillas, this recipe is sure to deliver a nourishing, satisfying meal the whole family will enjoy.

Even my three year old approved it! Ingredients You’ll Need Notes on Ingredients black beans: Have an earthy, slightly nutty flavor.If you’re using canned black beans (I do!) be sure to drain and rinse them before using.olive oil: Used to coat the tortillas to contribute to their crispy texture.

taco seasoning: Adds some spice and Mexican flavor.mild salsa: Tangy, slightly spicy kick, adds freshness to the fill

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