If you're looking for a quick, satisfying, and nutrient-dense dinner, these crispy baked tacos are going to be your new go-to. They're especially great for Taco Tuesday. They’re packed with plant-based protein and melty cheese, and the almond flour tortillas crisp up so beautifully in the oven—no frying needed!
I love serving them with a dollop of Greek yogurt (in place of sour cream), guacamole, a sprinkle of fresh cilantro, and some finely chopped red onion for extra crunch and flavor. They’re super simple, totally delicious, and honestly—better than takeout!
Whether you’re feeding the whole family or just want a quick and satisfying weeknight dinner, these crispy baked tacos are a great way to level up taco night with minimal effort. They're also great for a game day snack or a delicious lunch! And the best part? They come together with just a handful of ingredients and minimal cleanup.
If you love easy plant-powered meals like this, be sure to check out my no mayo pasta salad, Meal prep kale and quinoa jars, tofu pasta, and tortellini bake with boursin and tomato.
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Ingredients
this is a close-up of the taco filling made with refried beans and cheddar cheese.
- Siete Vegan Refried Pinto Beans– Creamy, savory, and full of plant-based protein. These make the perfect hearty filling. Feel free to make your own refried pinto beans or even use Siete's Black Refried Beans.
- Shredded Cheddar Cheese – Melts into the beans for a rich, gooey, satisfying center. I love a sharp cheddar for max flavor. You can use pre-shredded cheese or shred your own, which I prefer!
- Siete Almond Flour Tortillas – These crisp up beautifully in the oven, adding the perfect crunch to each bite and keeping this dish gluten-free.
Serve with:
- Plain Greek Yogurt – A creamy, protein-packed alternative to sour cream.
- Guacamole – For those creamy, dreamy healthy fats.
- Fresh Cilantro – Adds a bright, herby finish.
- Finely Chopped Red Onion – Adds crunch and a little zip.
- Optional: a squeeze of lime juice or spoonful of pico de gallo
See recipe card below for quantities.
Instructions
Step 1: Preheat oven to 425°F.
Step 2: If you are using Siete tortillas as recommended, you can skip this step. If you are using any other tortillas, warm them slightly to make them easier to fold (I microwave mine between two damp paper towels for ~20- 30 seconds).
Step 3:Arrange the tortillas on a parchment-lined baking sheet.
Step 4: On one side of the tortilla, spread a few tablespoons of refried beans and top with cheese. Fold in half and gently press down.
Step 5: Bake for 12–13 minutes or until golden brown and crispy. Let cool for 3-4 minutes before serving.
Step 6: Serve warm with your favorite toppings like Greek yogurt, guac, cilantro, and red onion!
Hint:
Use a wire rack over your baking sheet to keep the bottoms from getting soggy—this allows hot air to circulate around the tacos and gives you that crispy taco shell finish every time. You can also spray your tacos with avocado oil spray to help them crisp up as well!
Substitutions
Dairy-Free – Use dairy-free cheddar and swap Greek yogurt for a plant-based version.
Different Tortillas – Use corn or cassava tortillas if almond flour isn’t your thing, just watch the crisping time.
This recipe is already vegetarian and gluten-free as is.
Variations
Protein Boost – Add a bit of shredded rotisserie chicken or crumbled tofu to the filling for extra protein.
Deluxe-Mix in some green chiles, a dash of chili powder, garlic powder, or onion powder for extra flavor. Use a large skillet to sauté ground turkey or ground meat before assembling if you want a heartier version.
Add Veggies – Mix in some sautéed onions, peppers, or spinach to the bean mixture.
Spicy Kick – Add a little hot sauce or chopped jalapeños inside the tacos before baking.
Chicken Tacos- If you want to try a chicken version of these tacos, you will love my Sheet Pan Chicken Tacos.
Equipment
To make these crispy baked bean and cheese tacos, all you will need is a
- XL Baking Sheet
- Fork or Spatula
- Parchment Paper (Optional)
- Cheese Grater (Optional)
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftover tacos can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back that crispy magic! I don’t recommend microwaving—they’ll lose their crunch.
Dietitian Tip
Pair these crispy oven-baked tacos with a side salad or roasted veggies to add volume, fiber, and micronutrients to your meal. The combination of plant-based protein from the beans, healthy fats from the guacamole, and complex carbs from the almond flour tortillas makes this a well-balanced, blood-sugar-friendly option that will keep you full and energized
FAQ
Yes! While I love the flavor and texture of almond flour tortillas, you can also use cassava, corn, or whole wheat tortillas. Just note that different tortillas may crisp up a bit faster or slower, so keep an eye on them in the oven.
The Siete Tortillas do not crack, however, it's important to warm the tortillas up if you are using a different brand! Microwaving the tortillas for 20–30 seconds wrapped in a damp paper towel makes them soft and pliable, which helps prevent cracking when you fold them.
Absolutely! Assemble the tacos and refrigerate them on a baking sheet covered with foil or plastic wrap. When you’re ready to eat, just pop them in the oven and bake as directed.
Yes, but with a little tweak—bake them first, let them cool completely, and then freeze. Reheat in the oven or air fryer straight from frozen for best texture.
These tacos pair beautifully with a simple side salad, roasted veggies, or a scoop of cauliflower rice or quinoa for a more filling meal. A little salsa or hot sauce on top is great too!
Absolutely! Just cook up your ground beef mixture with some dry seasonings or homemade taco seasoning in a large skillet over medium-high heat until browned and no longer pink. Drain excess fat, and use a scoop of the meat mixture in place of the beans.
Dinner
Looking for other easy dinner recipes like this? Try these:
Jump to: Recipe
Crispy Bean and Cheese Baked Tacos
Equipment
- XL Baking Sheet
- Fork or Spatula
- Parchment Paper (Optional)
- Cheese Grater (Optional)
Ingredients
- 1 Can (16 Ounces) Siete Vegan Refried Pinto Beans
- 6 Ounces Shredded Cheddar Cheese
- 8 Siete Almond Flour Tortillas
Serve with:
- Guacamole
- Fresh Cilantro
- Finely Chopped Red Onion
- Pico de gallo
- Squeeze of Lime juice
- Plain greek yogurt
Instructions
- Step 1: Preheat oven to 425°F.
- Step 2: If you are using Siete tortillas as recommended, you can skip this step. If you are using any other tortillas, warm them slightly to make them easier to fold (I microwave mine between two damp paper towels for ~20- 30 seconds).
- Step 3:Arrange the tortillas on a parchment-lined baking sheet.
- Step 4: On one side of the tortilla, spread a few tablespoons of refried beans and top with cheese. Fold in half and gently press down.
- Step 5: Bake for 12–13 minutes or until golden brown and crispy. Let cool for 3-4 minutes before serving.
- Step 6: Serve warm with your favorite toppings like Greek yogurt, guac, cilantro, and red onion!
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Andrea says
Made these for an easy lunch today, and they turned out great! My toddler loved them. I used HEB flour tortillas because they’re a staple in our house, but these were so simple and turned out beautifully.
christina.klapper says
YAY! Love that it was a toddler win for you too. Thank you so much for taking the time to review 🙂 Means so much!
Rachel says
These were so easy and yummy! I thought I would need to double the recipe even though there are only 3 people in my family (2 adults, 1 child), but we actually had a couple tacos leftover with the standard recipe of 8 tacos. They were surprisingly filling.
christina.klapper says
I am so glad you loved them Rachel!! Yes,the beans and the fiber definitely help keep you full!