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–+ servings
This is a square picture of baked bean and cheese tacos.

Baked Crispy Bean and Cheese Tacos with Avocado Crema

Priscilla Lawrence
These baked crispy bean and cheese tacos are a quick delicious dinner the whole family will love! Cheesy and super tasty, they're baked with pinto beans and melted cheese. Served with an easy and zesty homemade Greek yogurt avocado crema.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 tacos
Calories 227 kcal

Equipment

Ingredients
  

For the avocado crema

  • 1-2 avocados
  • ⅓ cup Greek yogurt non-fat or low-fat
  • 1 clove garlic
  • ¼ teaspoon salt more or less to taste
  • ¼ teaspoon black pepper more or less to taste
  • 1 lime juiced
  • 1 handful fresh cilantro

For the tacos

  • 8 fajita size flour tortilla or tortillas of choice
  • oil spray avocado oil or neutral oil
  • 2 15-oz cans pinto beans drained but not rinsed
  • 1 teaspoon chili powder more or less to taste, or taco seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup shredded cheese Mexican-style mix or cheddar and Monterrey Jack

Instructions
 

  • Add all the ingredients for the avocado crema into a food processor and blitz until smooth. Then remove by scraping it all with a spatula, place in an airtight container in the fridge.
    This is a picture of the crema ingredients in a food processor.
  • Preheat oven to 400° Fahrenheit.
  • Drain the pinto beans but do not rinse them. Add them to a small pot with the chili powder, garlic powder and onion powder and warm them up on medium-low heat.
    This is a picture of the pinto beans being seasoned and warmed up in a pot.
  • Once hot, use a spoon or masher to gently mash the beans.
    This is a picture of the pinto beans being smashed in a pot.
  • Get the paper towels wet then squeeze all the extra liquid. Wrap the tortillas, and microwave them for 30 to 45 seconds to warm them up so they're pliable.
    This is a picture of tortillas wrapped in damp paper towels.
  • Spray the baking sheet, then one tortilla with spray cooking oil on each side, then place it on the baking sheet, add some cheese on one side, then beans then cheese again, then gently fold in half. Repeat with the rest of the tortillas.
    This is a picture of the tortillas being filled with bean and cheese.
  • Add the filled tacos to the oven, cook for 10 minutes, then flip the tacos and continue cooking for 5 minutes or until crunchy. Serve right away, add your toppings, avocado crema and enjoy!

Notes

  • Tortillas: I use small flour tortillas (fajita size which are a little smaller than taco size). You can use low-carb, gluten-free tortillas. Corn tortillas work too but be aware that they most likely will break if overfilled and not warm enough when being filled. 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1taco | Calories: 227kcal | Carbohydrates: 32.5g | Protein: 14.3g | Fat: 7.7g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.5g | Cholesterol: 11.5mg | Sodium: 177.7mg | Potassium: 629.6mg | Fiber: 12g | Sugar: 1.1g | Vitamin A: 244.1IU | Vitamin C: 6.1mg | Calcium: 138.8mg | Iron: 2.6mg
Keywords baked tacos, bean and cheese tacos, easy dinner, kid friendly, taco tuesday
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