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Sheet Pan Crispy Bean & Cheese Tacos<\/p>\nSheet Pan Crispy Bean & Cheese Tacos<\/p>\n
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12 (6-inch) flour tortillas (sometimes labeled taco or fajita tortillas)<\/p>\n
Nonstick cooking spray or neutral oil, such as avocado<\/p>\n
Kosher salt 2 (15-ounce) cans pinto beans, drained and rinsed<\/p>\n
1 (1-ounce) packet taco seasoning mix (about 3 tablespoons)<\/p>\n
2 cups (8 ounces) shredded Mexican, Monterey Jack, or Cheddar cheese<\/p>\n
For serving (optional): salsa, shredded lettuce, sliced scallions, cilantro, chopped white onion, hot sauce, lime wedges, and\/or sour cream<\/p>\n
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Preheat the oven to 450\u00b0F. Line 2 sheet pans with parchment paper. Arrange the tortillas on the sheet pans (it\u2019s 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 \u00bc 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n