Oven Baked Tacos

These easy oven baked tacos are loaded with refried beans, black beans, green chilis, and diced tomatoes, then smothered in shredded cheddar cheese. You can get dinner in the oven in less than 10 minutes, and the whole family will be excited for taco night!

Why has it taken me so long to make tacos in the oven? It’s not like tacos are all that complicated, but this recipe takes easy to the next level. You can have a whole tray prepared in about 10 minutes, and then when you pull them out of the oven, you have crispy tacos bursting with spicy filling and gooey cheese on top!

Even picky eaters won’t be able to resist this recipe. You can also customize your taco fillings to each person’s preferences. Don’t like it spicy? Use diced tomatoes instead of the diced tomatoes with green chilies. Not a fan of cheese? Add extra avocado instead! The possibilities are endless.

How to make tacos in the oven

Start by crisping the taco shells in the oven for about 5 minutes. You can even do this while the oven is preheating, to save a little time. You want the taco shells to be nice and crispy. I like using the shells that are flat on the bottom, so they’re easier to stuff. Old El Paso makes great ones!

While the shells are baking, mix the refried beans with the tacos seasoning. Once the shells are nice and crispy, fill each taco shell with about two tablespoons of the refried beans.

Rinse and drain the black beans until most of the canning liquid is gone. They don’t have to be dry, but you want to remove as much liquid as possible, so you don’t end up with soggy shells. For even more flavor, use these Mexican Black Beans!

Divide the black beans evenly between the taco shells. You’ll add about 2-3 tablespoons of black beans per taco.

If you’re ok with a little spice, use a can of diced tomatoes with green chilies. I love the heat the chilies add to the final dish. If you’re not a fan of spicy food, you can use plain diced tomatoes instead. Again, be sure to drain the tomatoes well, so they don’t make your tacos soggy.

Finally, top your masterpiece with shredded cheddar cheese. I used a Habanero Cheddar for extra spicy flavor, but you can use any type of cheddar cheese you like.

Bake the tacos in the oven for about 10 minutes until the cheese has melted, and the insides are warm. Serve with avocado, sour cream, salsa, cilantro, or any other toppings you like!

Ingredient Recommendations

• Look for hard taco shells that have a flat bottom and will stand on their own. These are easier to fill and maneuver in your pan.
• If you’re ok with a little spice, use a can of diced tomatoes with green chilies. I love the heat the chilies add to the final dish.
• Freshly shredded cheese will melt better than pre-shredded cheese, but you can use either one. Habanero Cheddar (Cabot makes a great brand!) is delicious if you like extra spicy flavor!

How to Make Your Own Taco Seasoning

Want to make your own seasoning blend at home? Follow this easy homemade taco seasoning recipe! You can control exactly how spicy you want it to be, so it’s perfect if you’re sensitive to spice.

How to Store Leftover Tacos

Hard tacos are a little tricky to store as leftovers. The shells tend to get soggy over time. If you’re not planning to eat all of these tacos at once, I recommend keeping the filing separate from the tacos until you’re ready to enjoy. You can even combine the beans, taco seasoning, tomatoes, and cheese together, then stuff the tacos when you’re ready. If you do have leftover tacos, reheat them in the oven rather than the microwave. (The microwave will make the tacos shells soggy.) The oven will help re-crisp the shell.

Can I make this recipe with soft taco shells?

You can make this with soft tacos but if you actually want to keep the soft tacos soft, I recommend adding the bean, tomato, and cheese mixture into a casserole dish separately. Bake until heated, then scoop into soft tacos. If you bake soft tacos in the oven, they’ll crisp up slightly. As long as you don’t mind a slightly crispy soft taco, that works, too!

Are these tacos healthy?

Yes! These tacos are loaded with beans for lots of plant-based protein and fiber. The tomatoes are an easy way to squeeze in more veggies and you can also add red onion and cilantro for even more veggies! If you want to keep these lower in fat, you can reduce the amount of cheese.

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Do you need a side dish to share with these tacos? This Mexican Street Corn Salad is one of my favorites! Or try it with a side of Cilantro Lime Rice or Mexican Style Rice!

Looking for more taco ideas? Here are a few of my favorite taco recipes:

• Brussels Sprout Tacos
• Buffalo Chickpea Tacos
• Vegan Potato Tacos

What’s your favorite taco topping?