These basic bean and cheese tacos get turned into crispy cheesy deliciousness in the oven and paired with a creamy, tangy, spicy sauce for dipping! Easily sneak some meat or veggies into that bean filling to stretch the recipe (see notes).
Ingredient Highlight
Beans! are a great way to get protein along with a heavy dose of fiber, complex carbs, folic acid, iron, magnesium, and potassium to name a few. They are famous for making you fart (hehe) because of the specific sugars (oligosaccharides) they contain that we have trouble breaking down. Cooking your beans from scratch reduces the fart-causing substances!
Servings 3 – 4
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil, divided + more for brushing tortillas
- 2 tbsp tomato paste
- 2 (15 oz) cans black and/or pinto beans, drained and rinsed
- 1 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
- 2-4 tbsp water
- 2 ½ – 3 cups grated cheddar cheese
- 8 small-medium corn or flour tortillas*
For the sauce:
- 1 cup loosely packed cilantro (stems included!)
- ½ cup toasted pumpkin seeds
- ½ jalapeno**
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 clove garlic
- ¾ tsp kosher salt
- ½ cup water
- * If using corn tortillas, wrap them in a damp paper towel and microwave for 20 seconds to make them more pliable.
- ** Remove the seeds if you don’t want it too spicy. All peppers vary in spice – I usually do a little taste test to see how spicy it is.
- Note: ~ bulk it up by cooking in 2 cups finely chopped veg (any veg, clean out the fridge!) and/or ground meat (with ½ teaspoon salt) before adding the beans and spices.
- Make it a snack/app! Cut the tortillas in half and serve with the dip for a delicious game-day snack!
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment paper.
- In a large skillet over medium heat, warm 1 tablespoon oil. Add the tomato paste and let cook for 1 minute, stirring occasionally, until darkened in color (be careful of splatter!). Stir in the beans and salt and cook for 1 minute, stirring occasionally. Stir in the spices and remaining 1 tablespoon oil and cook for about 30 more seconds, stirring often.
- Turn off the heat, stir in 2 tablespoons water, and use the back of a wooden spoon or a fork to mash up most of the beans. If it gets too dry, just add another tablespoon of water.
- Place tortillas on your baking sheet. Brush both sides of the tortillas lightly with olive oil. Fill ½ of each tortilla with about ⅓ cup worth of the bean mixture and sprinkle about ¼ cup cheese on top of that (amounts will depend on size of your tortilla). Fold the naked half over the beans/cheese into a half moon shape (if it’s not holding together, just flip it over!). Repeat with remaining tortillas, beans, and cheese.
- Bake for about 15-20 minutes or until tortillas are crispy and golden and the cheese around the edges of the tortillas is deeply golden brown/crispy. Let them cool for 5-10 minutes.
- Meanwhile, make the sauce by adding all ingredients into a high-speed blender and blend until totally smooth (this will take a minute or so).
- Serve tacos with sauce for dipping. If you have a favorite hot sauce, serve that on the side as well!
Items you can prep ahead (optional)
- Toast ½ cup pumpkin seeds
- Make the sauce
- Make the bean filling
- Grate 3 cups cheese
Substitutions:
- To make vegan, use a vegan cheese alternative or skip the cheese.
- Sub meat for the beans or use both! If adding meat, cook about 1 lb ground meat in oil and ½ teaspoon salt (or go half beans half meat and use ½ lb and one can beans). Then add spices!
- Add veggies! Cook 2-3 cups finely chopped veggies in oil and ½ teaspoon salt until softened, then add the spices, beans, etc…
Storage:
-
Store leftovers in an airtight container:
- Baked tacos: up to 5 days in the fridge or 2 months in the freezer
- Sauce: up to 4 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Reheat leftover baked tacos in a 350F oven for about 15-20 minutes or until warmed through. They will NOT be crispy like when they were fresh out of the oven. You can also microwave them. Serve with sauce!
Servings 3 - 4 Prep Time 15 minutes Cook Time 25 minutes Ingredients
- 2 tbsp olive oil, divided + more for brushing tortillas
- 2 tbsp tomato paste
- 2 (15 oz) cans black and/or pinto beans, drained and rinsed
- 1 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
- 2-4 tbsp water
- 2 ½ - 3 cups grated cheddar cheese
- 8 small-medium corn or flour tortillas*
For the sauce:
- 1 cup loosely packed cilantro (stems included!)
- ½ cup toasted pumpkin seeds
- ½ jalapeno**
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 clove garlic
- ¾ tsp kosher salt
- ½ cup water
- * If using corn tortillas, wrap them in a damp paper towel and microwave for 20 seconds to make them more pliable.
- ** Remove the seeds if you don’t want it too spicy. All peppers vary in spice - I usually do a little taste test to see how spicy it is.
- Note: ~ bulk it up by cooking in 2 cups finely chopped veg (any veg, clean out the fridge!) and/or ground meat (with ½ teaspoon salt) before adding the beans and spices.
- Make it a snack/app! Cut the tortillas in half and serve with the dip for a delicious game-day snack!
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment paper.
- In a large skillet over medium heat, warm 1 tablespoon oil. Add the tomato paste and let cook for 1 minute, stirring occasionally, until darkened in color (be careful of splatter!). Stir in the beans and salt and cook for 1 minute, stirring occasionally. Stir in the spices and remaining 1 tablespoon oil and cook for about 30 more seconds, stirring often.
- Turn off the heat, stir in 2 tablespoons water, and use the back of a wooden spoon or a fork to mash up most of the beans. If it gets too dry, just add another tablespoon of water.
- Place tortillas on your baking sheet. Brush both sides of the tortillas lightly with olive oil. Fill ½ of each tortilla with about ⅓ cup worth of the bean mixture and sprinkle about ¼ cup cheese on top of that (amounts will depend on size of your tortilla). Fold the naked half over the beans/cheese into a half moon shape (if it’s not holding together, just flip it over!). Repeat with remaining tortillas, beans, and cheese.
- Bake for about 15-20 minutes or until tortillas are crispy and golden and the cheese around the edges of the tortillas is deeply golden brown/crispy. Let them cool for 5-10 minutes.
- Meanwhile, make the sauce by adding all ingredients into a high-speed blender and blend until totally smooth (this will take a minute or so).
- Serve tacos with sauce for dipping. If you have a favorite hot sauce, serve that on the side as well!
Items you can prep ahead (optional)
- Toast ½ cup pumpkin seeds
- Make the sauce
- Make the bean filling
- Grate 3 cups cheese
Substitutions:
- To make vegan, use a vegan cheese alternative or skip the cheese.
- Sub meat for the beans or use both! If adding meat, cook about 1 lb ground meat in oil and ½ teaspoon salt (or go half beans half meat and use ½ lb and one can beans). Then add spices!
- Add veggies! Cook 2-3 cups finely chopped veggies in oil and ½ teaspoon salt until softened, then add the spices, beans, etc…
Storage:
-
Store leftovers in an airtight container:
- Baked tacos: up to 5 days in the fridge or 2 months in the freezer
- Sauce: up to 4 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Reheat leftover baked tacos in a 350F oven for about 15-20 minutes or until warmed through. They will NOT be crispy like when they were fresh out of the oven. You can also microwave them. Serve with sauce!
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