Sheet Pan Crispy Bean & Cheese Tacos

 

12 (6-inch) flour tortillas (sometimes labeled taco or fajita tortillas)

Nonstick cooking spray or neutral oil, such as avocado

Kosher salt 2 (15-ounce) cans pinto beans, drained and rinsed

1 (1-ounce) packet taco seasoning mix (about 3 tablespoons)

2 cups (8 ounces) shredded Mexican, Monterey Jack, or Cheddar cheese

For serving (optional): salsa, shredded lettuce, sliced scallions, cilantro, chopped white onion, hot sauce, lime wedges, and/or sour cream

 

Preheat the oven to 450°F. Line 2 sheet pans with parchment paper. Arrange the tortillas on the sheet pans (it’s okay if they overlap). Spray with cooking spray or brush with oil, then sprinkle very lightly with salt and flip over. In a medium bowl, stir the beans and taco seasoning to coat. Sprinkle each tortilla with about 1 tablespoon of the cheese, followed by the beans (scant ¼ cup each), and then the remaining cheese. Bake, rotating the pans halfway through, until the tortillas are crisp underneath and the cheese is melted, 7 to 9 minutes. Working quickly, sprinkle the tortillas with the toppings (if using). Press the tortillas in half with a spatula, then let them cool for a minute or two before serving.