Cheesy Baked Tacos

Name: Cheesy Baked Tacos
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: ['3', '6 small tacos']
Cuisine: american
Ingredients: 6 (5 to 6-inch wide) thin corn tortillas; 1 spray cooking spray; 1/2 cup refried beans; 1/2 teaspoon chili powder, optional; 1 1/2 cups Mexican-style blend shredded cheese; 1/2 cup salsa, sour cream, and/or guacamole for serving

5.00 (4)

⏱ 21 mins 🍽 ['3', '6 small tacos'] 🌶 american 🏷 Main course

This American entree delivers crispy, cheesy baked tacos with minimal effort and ingredients. By baking the filled tortillas in a hot oven, you achieve a wonderfully crisp texture and melted cheese without needing to fry them. The recipe involves spreading refried beans on tortillas, topping with a Mexican cheese blend, and baking until perfectly golden. Ready in about 21 minutes, these tacos are ideal for a quick lunch or dinner, served with your choice of salsa, sour cream or guacamole.

Ingredients

6 (5 to 6-inch wide) thin corn tortillas
1 spray cooking spray
1/2 cup refried beans
1/2 teaspoon chili powder, optional
1 1/2 cups Mexican-style blend shredded cheese
1/2 cup salsa, sour cream, and/or guacamole for serving

Method

Preheat your oven to 450°F with a rack in the centre. Prepare a piece of parchment paper to fit a large, heavy baking sheet. Place the empty baking sheet in the oven to heat up as it preheats.
Prepare the tortillas by spreading about 1 heaping tablespoon of refried beans on one side of each. Lay them on a platter and sprinkle with optional chili powder. Have the shredded cheese ready. After about 10 minutes, carefully remove the hot baking sheet from the oven. Line it with the parchment paper and spray generously with cooking spray. Arrange the tortillas on the sheet, bean side up, and top each with about 1/4 cup of cheese.
Bake the tortillas until the cheese melts and the tortilla softens, for just 1 to 2 minutes. Take them out and immediately fold each one over using a spatula to form tacos. Press down lightly with the spatula. Return to the oven and bake until the bottom is lightly crisp, for 5 to 7 minutes. Flip them and cook for 5 to 7 more minutes until gooey with crispy cheese bits.
Allow the tacos to cool for a few minutes before serving. Offer salsa, sour cream, and/or guacamole for dipping or topping. These cheesy baked tacos are best enjoyed fresh, though leftovers can be reheated in a 350°F oven or an air fryer.

Nutrition (per serving)

Sodium357 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorLaurel Randolph