These Sheet Pan Tacos Are the No-Waste Way to Use Up Leftovers
Use whatever cooked protein or hearty vegetables you have on hand — meat, beans, tofu, or a quickly scrambled egg.
In her book My Mexico City Kitchen, chef Gabriela Camara says, “What makes tacos great is that you don’t need a recipe to make one.” She fills hers with stews, leftover mole, even soft-boiled eggs. The only taco rule, she says, is that “it be wrapped in a tortilla and eaten with your hands.”
Tacos are a smart way to use up little bits of tasty this and delicious that, that may accumulate throughout a week of cooking. Building them on a sheet pan means you can make a lot at once. Everybody might not get the same taco, but that’s part of the fun. Use whatever cooked protein or hearty vegetables you have on hand — meat, beans, tofu, or a quickly scrambled egg — add cheese and any toppings you like. Fold and eat.
Sheet Pan Tacos Recipe
Use whatever cooked protein or hearty vegetables you have on hand — meat, beans, tofu, or a quickly scrambled egg.
Ingredients
Tortillas
Cheddar cheese or another good melter
Leftover chopped or shredded cooked meat, roasted vegetables, beans or tofu, or, if none apply, scrambled eggs, a couple per person.
Hot sauce, salsa, cilantro, pickled onions, sliced fresh chilies, sliced avocado, etc. for serving
Instructions
Preheat broiler to high with rack in highest position. Arrange tortillas in a single layer on a baking sheet. Broil until warm, about 1 minute. Remove the sheet from the oven and flip the tortillas over.
Top each tortilla with a little cheese and leftovers. Return to oven and broil until cheese is melted and leftovers are heated through, 1 to 2 minutes.
Serve with your favorite taco toppings.
Recipe Notes
From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
This post originally ran on Kitchn. See it there: Sheet Pan Tacos