Tacos always bring party vibes, but when they’re baked until crisp and rimmed with crunchy cheesy frico, it’s an all-out fiesta. Featuring refried black beans stuffed inside a crunchy corn tortilla, this irresistible cross between a taco and a sheet-pan quesadilla will make any weeknight feel like a celebration. Oh—and did we mention you only need 5 ingredients to get the party started? Here are some tips on how to make them.
The tortillas:
Corn tortillas tend to crack when folded, so make sure to warm them until they’re pliable before attempting to assemble on the sheet pan. If they happen to crack anyway, it’s also not the end of the world: You’ve just made an extra place for the cheese to ooze out and create that crunchy cheese crust!
The cook time:
How fast your tacos crisp in the oven depends on the way your oven heats and the color of your sheet pan, so be sure to peek at the undersides of the tacos after they’ve been baking for 8 minutes. If they’re still pale, feel free to give them a few extra minutes before flipping. Some of the cheese will have already oozed out by this point, so a metal fish spatula or pancake turner is the best tool for the job. It might get a little messy, but that’s really the joy of this recipe. Roll with it.
The garnishes:
These tacos are perfect straight off the baking sheet, but if you want some extra zing, feel free to add a little cilantro or a dollop of sour cream, as well as a squeeze of fresh lime juice.
Storage:
Leftovers can be refrigerated in an airtight container for up to 3 days—although, to be honest, you probably won’t have any.
Made these? Let us know what you thought in the comments below.
