Baked Crispy Bean and Cheese Tacos with Avocado Crema

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

5 from 3 votes

Baked Crispy Bean and Cheese Tacos with Avocado Crema

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mexican

Servings: tacos

Calories: 227kcal

Author: Priscilla Lawrence

Equipment

food processor
spatula
airtight container
small pot
paper towels
large baking sheet

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.
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.
Once hot, use a spoon or masher to gently mash the beans.
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.
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.
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