Baked tacos take just a few minutes longer to make than regular tacos, but the results are absolutely worth it! You'll end up with warm, delicious tortillas that have crispy toasted edges, with the most delicious fillings! Read the notes below the recipe for tips and tacos topping ideas.
Toppings: sour cream, fresh diced tomato, fresh chopped cilantro, and lime wedgessee notes below or more ideas
Instructions
Preheat your oven to 350 °F. Line a 9x13-inch casserole dish with foil or parchment paper. Arrange tortillas in the pan, folded like taco shells. It's OK if they're not perfectly standing yet.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook for about 5-8 minutes, or until translucent and starting to brown.
Add the garlic and cook for another minute, stirring to prevent burning.
Add the ground turkey, and break it up into pieces. Stir and cook until browned and cooked completely through.
Add the taco seasoning, black beans, and diced tomatoes with the juices. Continue cooking for 3-4 minutes to reduce the liquid and incorporate the seasoning into the ground turkey, stirring once in a while.
Spoon the turkey black bean filling evenly into the tortillas, then sprinkle cheese over top.
Bake in the oven for 8-10 minutes or until the tortillas are crispy and lightly browned.
Remove from the oven and top with sour cream, diced tomato, fresh cilantro, and freshly squeezed lime wedges (or any other toppings), then serve.
Notes
Recipe tips and substitutions:
You can substitute the ground turkey with ground chicken, ground pork, or ground beef. If you use ground beef, you might want to drain some of the grease after cooking the ground beef.
You can use flour or corn tortillas, though I find that corn tortillas fall apart easier and don't hold up as well to baking and handling.
These tacos are best served fresh right after baking while the tortilla is a little crispy. When reheating, remove any extra lettuce, fresh tomato, or sour cream from that top of the tacos that you might not want to heat up. Reheat in the oven at 325F until heated through: place tacos on an oven-safe baking rack on top of a baking sheet so there is air flow below the tortillas, and so the baking sheet catches any pieces that fall off the tacos. I do not recommend keeping these tacos for more than 1 day. Read the blog post for more tips for storing leftover baked tacos.
Taco topping ideas: Diced red onions, diced green onions, fresh cilantro, pineapple black bean salsa, charred corn salsa, roasted tomatillo peach salsa, fresh avocado, guacamole, shredded cabbage, shredded lettuce, jarred salsa, lime wedges for squeezing, dollop of sour cream, crumbled queso fresco, shredded cheese.The nutrition facts are an estimate for 1 taco and do not include any toppings. Actual nutrition will vary based on exact ingredients used.