Easy Baked Tacos – Vegetarian, kid-friendly and just 10 minutes of prep before going into the oven to bake. With a video!

Easy Baked Tacos - Vegetarian, kid-friendly and just 10 minutes of prep before going into the oven to bake.

You are the sky. Everything else – it’s just the weather.― Pema Chödrön

Save your sanity with these EASY Baked Tacos- specifically designed for those of you who have hungry mouths to feed and need to get something on the table ASAP. With only 10 minutes of prep, they are simple and quick to put together, and surprisingly delicious!

Keep them vegetarian and affordable by using organic refried beans as the protein, or if so inclined, add left-over rotisserie chicken, or browned seasoned ground meat.

But I will say that even my meat-loving husband loves these, prefers them even, with the refried beans. And it makes it so easy!

For more adult palates, drizzle hot sauce over the beans before baking and experiment with different cheeses. Play around, have fun with it. Make 2 tacos or 12 … up to you!

Easy Baked Tacos Video

How to make Baked Tacos

Using refried beans makes this extra fast and easy!

If possible choose seasoned refried beans. This organic one is called “Salsa Style” and has Savesome good flavor.


Spoon the beans in the taco shells and place on a parchment-lined baking dish. You can also set them on their side on a lined or greased sheet pan.

Healthy Baked Vegetarian Tacos - Kid friendly and just 15 minutes of prep before going into the oven to bake. |


Add your choice of cheese- jack, mozzarella, cheddar, queso fresco!


Bake in a hot oven for 15 minutes.

Healthy Baked Vegetarian Tacos - Kid friendly and just 15 minutes of prep before going into the oven to bake. | www.feastingathome.com


While the tacos are baking, prep your toppings: dice the tomatoes and avocado and chop the cilantro and scallions.


Top the baked tacos with the fresh ingredients.

Sprinkle with salt and pepper and optional hot sauce or simply a squeeze of lime.

Healthy Baked Vegetarian Tacos - Kid friendly and just 15 minutes of prep before going into the oven to bake. | www.feastingathome.com

And there you have it- the EASIEST TACOS ON THE PLANET!

Healthy Baked Vegetarian Tacos - Kid friendly and just 15 minutes of prep before going into the oven to bake. | www.feastingathome.com

And of course, if feeling ambitious, you can make your own refried beans! Here’s my favorite recipe for homemade refried beans! 

Healthy Baked Vegetarian Tacos - Kid friendly and just 15 minutes of prep before going into the oven to bake. | www.feastingathome.com

More recipes you may enjoy!

Refried Beans! | Instant Pot or Stove Top

40 Quick & Easy Dinner Ideas

Chipotle Portobello Tacos (Vegan!)

Grilled Fish Tacos with Cilantro Lime Cabbage Slaw (Grilled, Baked or Stovetop)




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Easy Baked Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x
  • Category: dinner
  • Method: Baked
  • Cuisine: Vegetarian Adaptable
  • Diet: Vegetarian


Easy Baked Vegetarian Tacos that can be made in under 30 minutes with simple ingredients. Keep them vegetarian or add chicken or ground meat!


Units Scale
  • 1 package baked corn tortillas (organic if possible) 8-10
  • 1 can seasoned refried beans- organic if possible (or sub black beans or cooked & seasoned ground meat, or cooked, shredded chicken)
  • 1 cup melty cheese- mozzarella, pepper jack, cheddar, queso fresco or goat cheese
  • Toppings- diced fresh tomato, scallions, cilantro, avocado, sour cream, hot sauce, lime


  1. Pre heat oven to 375F
  2. Line a 9 x 13 inch baking dish with parchment.
  3. Arrange 8-10 taco shells in the best fitting arrangement. (You can also bake on a lined sheet pan, set on their side)
  4. Stir the can of beans with a spoon and spoon 2 heaping tablespoons into each shell. Top with a little hot sauce if you want.
  5. Top the beans with grated cheese and place in the oven for 15-20 minutes, or until warmed though.
  6. While baking, prep the toppings- diced tomato, slice avocado, chop cilantro and scallions.
  7. Garnish with optional hot sauce and sour cream.
  8. Notes- Feel free to add cooked ground meat, shredded chicken in place of the beans, or in addition to.


  • Serving Size: 2 tacos
  • Calories: 247
  • Sugar: 1.8 g
  • Sodium: 18.9 mg
  • Fat: 12.5 g
  • Saturated Fat: 3.9 g
  • Carbohydrates: 31.9 g
  • Fiber: 5.7 g
  • Protein: 4.9 g
  • Cholesterol: 17 mg


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  1. I make these often because they are so yummy and super easy for busy weeknights! I use Amy’s brand vegetarian refried beans (so good!), and always include fresh tomatoes and whatever cheese and chopped greens I happen to have on hand. You just can’t go wrong with this recipe!

    1. Thanks Dana- this is such a quick easy tasty meal. I’m so glad you enjoyed it and thanks for circling back and rating it! Very appreciated!

  2. Great easy recipe and agree the beans and cheese and any toppings are all that is needed. I started out with those extra thin corn tortillas so stuffed them and laid on their sides. Too keep them closed I put another sheet pan on top for awhile. Since pretty small tortillas, I had sides of tomato, peppers, onions etc with a salad on the side. I must look for the refried beans with salsa you mentioned, have not see those around us, but I “doctored” the vegetarian refried beans I used as I think I have seen you recommend in other recipes.

  3. I love this recipe!! It is so easy and delicious. Wondering if it’d still taste as good if I made it ahead? Should I bake it through and then reheat, or just prep and then bake when ready to eat?

    1. I think you could do it either way? I would probably assemble ahead then bake so shells don’t overly brown.

  4. You’ve done it again! I’m not sure what sorcery happens in the oven but these were so simple and so delicious. I’ll have to try to TJs salsa refried beans next time since everyone is raving about them. Thank you for another keeper recipe!

    1. Thanks, my husband asked for these again last night- so we had them too! A quick tip- you can also use soft tortillas- just spread the beans and cheese on flat, bake then fold. I topped them with leftover Rajas Tacos filling and they were so good. 😉

  5. Thank you, Sylvia! This recipe came in handy tonight because I needed a dinner idea that would come together quickly. Something magic happened in the oven to make the tacos way more delicious than I was expecting. I used refried beans for half of the batch and black beans for the other half (be sure to drain them extra-well or the bottom of the shell becomes soggy and may break), topped with a dash of hot sauce, then scallions soaked in lime juice, and finally melty cheese. Yum. A side of rice seasoned with homemade chili powder and a simple tossed salad made for a perfect meal. I’m excited to make these tacos again.

  6. Clever use of the nacho technique for tacos! Love being able to pop in oven to melt cheese/heat beans while I prep the fresh ingredients. I usually make my own refried beans with black beans, onions, corn and spices (I can’t get past the texture/appearance of the canned refried stuff …not for me) so a bit slower, but my oven takes a while to preheat anyway so it’s not really much of a time loss, and I can roast some extra veggies like peppers and sweet potatoes tossed with tajin on a cookie sheet to go with.

  7. Your recipe inspired me and I kind of riffed off of it! I used the Trader Joe’s refried beans (salsa style) – they are the bomb! I’m definitely going back to get more of those yummy creations. I used jack and cheddar cheese that I grated and then I used veggies that I already had – I diced and roasted a sweet potato, added black beans and TJ’s roasted corn. I also made your creamy avocado sauce and used that instead of hot sauce. These were the best tacos I’ve ever made or even had! I ate three (I usually never eat more than two) and my husband ate nine of them! Admittedly the taco shells were on the small side, but still. Just thought I’d let you know how you inspired me and how people can actually use a lot of other ingredients, but that base of the TJ refried beans and cheese baked in the oven for 15 minutes, really makes a big difference. Thanks for the inspiration!

    1. I use those beans too! Yes, a tasty base for lots of creations. Glad you are enjoying!

  8. This recipe was a complete success for the entire family! All 3 kids devoured them. We added some black beans along with the refried beans and it was delicious. Thank you!!

  9. This recipe is so easy and so tasty! I used plant based minced meat and beans with a little tomato sauce, and topped with some chipolte sauce for some extra kick, super delicious. Thank you so much! I will be trying more recipes from your site as I’m trying to eat less meat.

  10. This was a fast after soccer practice meal. The kids added avacado and spinach and gobbled em up. Thanks Sylvia.

    1. Thanks kelly glad you enjoyed!!!Love that your kids are eating avocado and spinach….so good! Have a good week. xo

  11. Yes!! Dinner is done! We threw in some seasoned ground turkey breast (apparently my kids don’t believe in “Meastless Monday”), and added a few rings of TJ’s Hot and Sweet Jalapeño Slices before hitting the oven, too. This is definitely a keeper at our house! Thank you for a fantastic revamped taco recipe!!


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