Picture this: warm, toasty tortillas that have soaked up some delicious turkey taco flavors, all topped with gooey dark cheese and your favorite taco toppings. This is exactly what you get with these Baked Tacos with Turkey Black Beans!
These baked tacos are a delicious family dinner that’s ready in about 30 minutes. Perfect for Taco Tuesday or any weeknight!
If you have never eaten baked tacos, I present it to you The BEST way to eat tacos! It’s a bit messy surebut it’s OH SO DELICIOUS!
Baked tacos are made by simply cooking tortillas filled with taco filling for about 8-10 minutes. This allows the tortillas to heat up and crisp up, with a bit of crispness around the edges.
The tortillas also absorb some of the seasoning and juices from the turkey and black bean stuffing, giving them a lot of flavor and blurring the line between stuffing and tortilla a bit.
I recommend using flour tortillas for baked tacos instead of corn tortillas, because corn tortillas can come off a bit when the taco filling soaks into them. If you are looking for a Tex-Mex dish baked with corn tortillas, try this mexican lasagna. It’s a 30 minute dinner recipe!
Turkey Tacos with Black Beans
If you’ve been following Babaganosh for a while, you’ll know that I love adding black beans to Tex-Mex food (as I do in my Leftover Turkey and Black Bean Quesadillas It’s mine pulled pork black bean quesadillas). Something about the fluffy black beans paired with the flavorful taco covered meat is so delicious!
Black beans really enhance the texture of tacos and quesadillas, without any extra effort on your part. So if you haven’t tried it yet, I really hope you add a can of black beans to your next taco recipe, starting with these Black Bean Baked Turkey Tacos!
Are you ready to cook?
- 1 tablespoon olive oil
- 1 small white oniondiced
- 1 clove garlic, chopped up
- 1 pound ground turkey (93% or 99%)
- 2 tablespoons taco seasoning (or not, to taste
- 1 can of 14 ounces of black beans, drained and rinsed
- 1 14-ounce can diced tomatoes (do not drain!)
- 12 small soft flour tortillas
- 1 cup grated cheddar cheese
- Garrison: sour cream, fresh chopped tomato, fresh chopped cilantro, and lime wedges
Want to try other ground turkey recipes? Juicy ground turkey burger with guacamole
Step 1: Preheat the oven 350 degrees Fahrenheit. Line a 9×13-inch casserole dish with foil or parchment paper. Arrange tortillas in skillet, folded like tacos. It’s okay if they haven’t stood up yet, they’ll be better stuffed with turkey and black beans.
Step 2: 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 beginning to brown.
Step 3: Add the Garlic and cook for another minute, being careful not to burn it.
Step 4: Add the free range turkey, and break it to pieces. Stir to combine and cook until golden brown and cooked through.
step 5: Add the taco dressing, black beans and diced tomatoes. Continue cooking for 3-4 minutes to reduce liquid and incorporate seasoning into ground turkey, stirring occasionally.
step 6: Spoon the turkey black bean stuffed evenly on tortillas, then sprinkle cheese on.
Step 7: Cook in the oven for 8-10 minutes. or until tortillas are crisp and lightly browned.
step 8: Remove from the oven and garnish with sour cream, diced tomato, fresh cilantro, and lime wedgesthen serve
Recipe suggestions and substitutions
- You can replace ground turkey with ground chicken, ground pork, or ground beef, If you like. If you’re using ground beef and it’s not very lean, you’ll want to drain some of the fat after cooking the ground beef.
- Skip the beans if you don’t like themor try using pinto beans.
- You can use flour or corn tortillas, although I find that corn tortillas crumble more easily. and do not withstand good cooking and handling. It does make a delicious mess though, so no big deal!
- Be sure to use the entire box of diced tomatoes, along with the juices, to keep the tacos juicy and extra flavorful.
- These tacos should be served fresh immediately after cooking while the tortilla is slightly crispbut if you have leftover tacos, read the tips below on how to store and reheat them.
Favorite Baked Taco Ingredients
We usually keep it simple with some jar sauce and a dollop of sour cream on top of the tacos, but here are some favorite topping ideas for when we want to go all out for taco night:
How to Store and Reheat Leftover Baked Tacos
If you have leftover baked tacos and want to save them for tomorrow, let them cool completely at room temperature. Then place a clean paper towel in the bottom of a bowl and place the tacos on top. The paper towels will help soak up any excess liquid so the tortillas don’t get too soggy.
Before reheating, remove any lettuce, fresh tomato, or sour cream from the top of the tacos that you don’t want to reheat.
Reheat leftover baked tacos in the oven or air fryer. I recommend placing them on a baking sheet on top of a baking sheet so there is airflow under the tortillas so they crisp up, and so the baking sheet catches all the falling taco pieces. Heat at 325F until heated through. i love mine Instant Pot Vortex Oven + Air Fryer Combo to reheat leftovers without heating up the whole house by turning on the oven.
Reheated tacos won’t be as good as freshly baked tacos because the tortillas will get a bit soggy inside, but the delicious flavor will still be there! Then have fun!!
However, I do not recommend storing these tacos for more than 1 day.
If you enjoyed this recipe, please let me know with a comment and star rating below. And don’t forget to share it on Facebook and save it to Pinterest for later!
Baked Tacos with Turkey Black Beans
Baked tacos only take a few minutes longer to prepare than regular tacos, but they’re worth it! You’ll end up with warm, delicious tortillas with crispy toasted edges, with the most delicious fillings! Read the notes under the recipe for tips and ideas for taco toppings.
Preparation time 10 min
Cooking time 30 min
Total time 40 minutes
Course: dinner, main course
Servings: 12 tacos
Cooking mode: prevent the screen from dimming
- 1 tablespoon olive oil
- 1 small white onion diced
- 1 tooth Garlic chopped up
- £1 free range turkey (93% or 99% lean is best)
- 2 tablespoons taco seasoning or not, at will
- 14 ounces canned black beans drained and rinsed
- 14 ounces diced canned tomatoes (do not drain!)
- 12 small flour taco tortillas
- 1 cup grated cheddar cheese
- condiments: sour cream, fresh chopped tomato, fresh chopped cilantro, and lime wedges see notes below or more ideas
Preheat the oven 350°C. Line a 9×13-inch casserole dish with foil or parchment paper. Arrange tortillas in skillet, folded like tacos. It’s okay if I’m still not perfectly on my feet.
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 beginning to brown.
Add the Garlic and cook for another minute, stirring to prevent burning.
Add the free range turkey, and split it. Stir and cook until golden brown and fully cooked.
Add the taco dressing, black beans and diced tomatoes with juices. Continue cooking for 3-4 minutes to reduce liquid and incorporate seasoning into ground turkey, stirring occasionally.
Evenly spread the turkey black bean filling on the tortillas, then sprinkle cheese on.
Cook in the oven for 8-10 minutes. or until tortillas are crisp and lightly browned.
Remove from the oven and decorate with sour cream, diced tomato, fresh cilantro, and freshly squeezed lime wedges (or any other dressing), then serve.
Recipe tips and substitutions:
- You can substitute ground turkey with ground chicken, ground pork, or ground beef. If using ground beef, you may want to drain off some of the fat after cooking the ground beef.
- You can use flour or corn tortillas, although it seems to me corn tortillas crumble more easily and do not hold up well to cooking and handling.
- These tacos should be served fresh immediately after cooking while the tortilla is slightly crisp. When reheating, remove any lettuce, fresh tomato, or sour cream from the top of the tacos that you don’t want to reheat. Heat in oven to 325F until heated through: Place tacos on an oven rack over a baking sheet so there is airflow under the tortillas and the pan catches any falling taco pieces. I do not recommend storing these tacos for more than 1 day. Read the blog post for more tips on storing leftover baked tacos.
Ideas for stuffing tacos: Chopped red onions, chopped green onions, fresh cilantro, pineapple black bean salsa, charred corn salsa, roasted tomatillo peach salsa, fresh avocado, guacamole, shredded cabbage, shredded lettuce, jar salsa, lime wedges for squeezing , a tablespoon of sour cream, crumbled fresh cheese, grated cheese. Nutrition data is an estimate for 1 taco and does not include any condiments. Actual nutrition will vary depending on the exact ingredients used.
Calories: 220kcal (11%) | Carbohydrates: 23g (8%) | Protein: 16g (32%) | Fat: 7g (11%) | Saturated Fat: 3g (15%) | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Trans Fat: 0.01g | Cholesterol: 30mg (10%) | Sodium: 339mg (14%) | Potassium: 308mg (9%) | Fiber: 4g (16%) | Sugar: 2g (2%) | Vitamin A: 183IU (4%) | Vitamin C: 3mg (4%) | Calcium: 129mg (13%) | Iron: 2mg (11%)