Crispy Bean and Cheese Baked Tacos
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!
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
Scroll up to see substitutions (including dietary changes), variations, and storage tips!
If you make this recipe, please tag me on instagram or tiktok @easyeatsdietitian and don't forget to leave a rating and review!!!
Nutrition
Serving: 2TacosCalories: 495kcalCarbohydrates: 39gProtein: 22gFat: 29gSaturated Fat: 8gFiber: 7g
Tried this recipe?Let us know how it was!