Crispy Sheet-Pan Black Bean Tacos
Recipe: https://recipestripper.com/recipes/839b7685-6cd0-4471-8201-7aaa62d5df16
Original source: https://www.delish.com/cooking/a45876266/sheet-pan-black-bean-tacos-recipe/

Featuring cheesy black beans in a corn tortilla, this irresistible cross between a taco and a sheet-pan quesadilla makes any weeknight feel like a celebration.
Yield: 4 serving(s)
Prep time: PT5M
Cook time: PT0S
Total time: PT45M

Ingredients
- 5 tbsp. neutral oil, divided
- 1 small yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- 1 tbsp. taco seasoning
- 1 (15.5-oz.) can black beans, drained, rinsed
- 8 (6") yellow corn tortillas, warmed
- 1 c. shredded Mexican blend cheese
- Sour cream, cilantro leaves, and lime wedges, for serving (optional)

Instructions
1. Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, heat 2 tablespoons oil. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened and sweet to the taste, about 7 minutes. Add taco seasoning and 1 tablespoon oil and cook, stirring, until fragrant, about 30 seconds.
2. Add beans, remaining 1/2 teaspoon salt, and 1/2 cup water. Bring to a simmer over high heat; reduce heat to medium-low and simmer, mashing down on some beans, until thickened and reduced, 2 to 3 minutes. Remove from heat.
3. Grease a large metal baking sheet with remaining 2 tablespoons oil. Arrange tortillas in a single layer, making sure that one side of tortilla is coated in oil. Spoon a scant 1/4 cup bean mixture onto one half of each tortilla. Top each with 2 tablespoons cheese. Fold tortillas over cheese to create a taco (it's okay if they crack a little). Flip tacos so side with cheese is closest to baking sheet.
4. Bake tacos until golden brown and crisp on the bottom, 8 to 10 minutes. Flip tacos and continue to bake until golden brown and crisp on the other side, 5 to 8 minutes longer.
5. Transfer tacos to a platter. Serve with sour cream, cilantro, and lime wedges alongside (if using).