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.
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.
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!
- 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.
- 10 hard taco shells
- 1 15oz can vegetarian refried beans
- 1 tablespoon taco seasoning
- 1 15oz can black beans, rinsed and drained
- 1 10oz can diced tomatoes with green chilies
- 6oz shredded sharp cheddar cheese
- Avocado, sour cream, salsa, etc. (optional)
- Preheat oven to 400 degrees.
- Arrange the taco shells into a 13×9 baking dish.
- Bake the taco shells for 5-6 minutes so they’re extra crispy.
- Combine the refried beans with the taco seasoning until mixed.
- Spoon 2 tablespoons of refried beans into the bottom of each taco shell.
- Top each taco with black beans and diced tomatoes.
- Cover each taco with shredded cheese.
- Bake for 8-10 minutes until the cheese is completely melted.
- Top with avocado, sour cream, salsa, or any other taco toppings!
Keywords: oven baked tacos
Looking for a side dish to share with these tacos? This Mexican Street Corn Salad is one of my favorites!What’s your favorite taco topping?