Description
Crispy baked tacos made with seasoned black beans, optional ground beef or plant-based meat, and a flavorful homemade queso sauce. These no-frying vegan or vegetarian street-style tacos are ready in 40 minutes with corn tortillas and fresh toppings.
Ingredients
8–12 corn taco shells (6-inch size)
1 block (14 oz) extra firm tofu, drained and crumbled (vegan option)
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with juice, drained or 2 fresh tomatoes, chopped
1 lb ground beef, plant-based alternative, or 1 lb cooked chickpeas (vegan option)
2 tbsp taco seasoning (homemade blend of chili powder, cumin, coriander)
1 1/2 cups shredded Mexican cheese blend (e.g., Monterey Jack) or vegan nacho cheese
1 tsp garlic powder
1/4 cup chopped cilantro
2 tbsp lemon juice
1/2 cup finely diced red onion
2–3 jalapeños, roasted and sliced (adjust for heat level)
Instructions
Preheat oven to 425°F (220°C)
Line a large baking sheet with parchment paper or lightly spray with nonstick spray
Arrange taco shells upright on the sheet
Spray shells lightly with nonstick cooking spray
Bake for 5-7 minutes until golden and crisp, remove from oven
降低 oven to 375°F (190°C)
In a bowl, mix black beans with garlic powder and 1-2 tsp taco seasoning (adjust for taste)
Warm ground beef or plant-based meat, add black beans and diced tomatoes; season remaining taco seasoning
If using tofu queso: mash tofu in a bowl, stir in 1 tsp lemon juice and 1 tbsp taco seasoning, and 2 tbsp water
Place 1-2 tbsp filling into each shell
Top each shell with 1-2 tbsp cheese blend (tofu queso or shredded cheese)
Sprinkle chopped red onion and jalapeños over the filling
Bake for 20-25 minutes until cheese is melted and golden
Garnish with cilantro and serve warm
Notes
For best crispiness, use dried corn tortillas
Use soft corn shells if moisture from cheese isn’t a concern
Swap black beans for pinto beans or kidney beans
Add milk + flour for a mildly spiced flour-based queso (not in no-flour recipe)
To double the dish: prepare ingredients in larger quantities and use two baking sheets
Dust shells with chili powder or works for extra flavor
Serve with optional salsa, avocado, or lime wedges for garnish
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 3g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg