Craving effortless weeknight dinners? Try these baked vegetarian tacos—loaded with seasoned refried beans, melty cheese, and fresh toppings. Ready in just 30 minutes, they’re plant‑based, family‑friendly, and endlessly customizable (sub chicken or ground meat if you like). Perfect for taco night, meal prep, or a simple, satisfying dinner. Video.
You are the sky. Everything else – it’s just the weather.― Pema Chödrön
Save your sanity with these oven baked tacos- specifically designed for weeknight dinners, when you 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- even your kids will love them!
Keep them vegetarian and affordable by using organic refried beans as the protein source, or add meat: leftover rotisserie chicken, or browned, seasoned ground meat. But I will say that even my meat-loving husband, loves this kid-friendly meatless taco recipe!
One reader, Mandy, says, “I can’t believe I’ve never made these before! Genius weeknight meal idea. As a mom of a toddler who works full time, I’m always looking for easy, fast, and healthy dinners that my kid will actually eat (and that I’ll like too). She liked it so much she ate the veggies and avocado I served with it (!!!) These were a big hit with the whole family. Definitely going on my regular go-tos rotation!” ⭐️⭐️⭐️⭐️⭐️
Baked Taco Ingredients
- Corn taco shells – for the fastest prep!
- Seasoned refried beans– organic if possible – or sub black beans, or browned & seasoned ground meat (turkey, chicken or beef, seasoned with taco seasoning), or leftover rotisserie or shredded chicken.
- Melty cheese- mozzarella, pepper jack, cheddar, vegan cheese, queso fresco, or goat cheese.
- Optional Toppings– diced fresh tomato, green onion, cilantro, avocado, sour cream, hot sauce, lime
Chef’s Tips
- Make them vegan by using vegan refried beans, and a meltable vegan cheese like Daiya or Vitolife.
- Make them ahead. Assemble these in the morning, store in the fridge and pop them in the oven for dinner!
- Repurpose! They are an excellent vehicle for leftover grilled meats or roasts!
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 some good flavor!
Step 1: Fill with Beans. Carefully fill the taco shells with refried beans. If you like spice, you can add a little hot sauce over the beans.
Step 2. Place on a parchment-lined, 9×13-inch baking dish, setting them upright. The parchment will help prevent them from sticking to the pan, if the cheese melts out.
Step 3: Add your choice of cheese- jack, mozzarella, cheddar, queso fresco!
Step 4: Bake. Bake in a 375°F oven for 15 minutes, until beans are warmed through and cheese is melty.
Step 5: Make the toppings. While the tacos are baking, prep your toppings: dice the tomatoes and avocado and chop the cilantro and scallions.
Step 6: Garnish. Top the baked tacos with the fresh ingredients. Sprinkle with salt and pepper and optional hot sauce or simply a squeeze of lime.
And there you have it- the EASIEST TACOS ON THE PLANET!
Storage
Leftover baked tacos will keep up to 3-4 days in an airtight container in the fridge and can be reheated.
Serving suggestions
Serve with sour cream, lime wedges and hot sauce. We love them paired with our Mexican Slaw. And of course, if feeling ambitious, you can make your own refried beans! Here’s my favorite recipe for homemade refried beans!
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)
Easy Baked Tacos Video
Easy Baked Tacos
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 8 tacos
- Category: dinner
- Method: Baked
- Cuisine: Vegetarian Adaptable
- Diet: Vegetarian
Description
Easy Baked Vegetarian Tacos that can be made in under 30 minutes with simple ingredients. Keep them vegetarian or add chicken or ground meat!
Ingredients
- 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
Instructions
- Pre heat oven to 375F
- Line a 9 x 13 inch baking dish with parchment.
- Arrange 8-10 taco shells in the best fitting arrangement. (You can also bake on a lined sheet pan, set on their side)
- 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.
- Top the beans with grated cheese and place in the oven for 15-20 minutes, or until warmed though.
- While baking, prep the toppings- diced tomato, slice avocado, chop cilantro and scallions.
- Garnish with optional hot sauce and sour cream.
- Notes- Feel free to add cooked ground meat, shredded chicken in place of the beans, or in addition to.
Nutrition
- 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
I can’t believe I’ve never made these before! Genius weeknight meal idea. As a mom of a toddler that works full time, I’m always looking for easy, fast, and healthy dinners that my kid will actually eat (and that I’ll like too). She liked it so much she ate the veggies and avocado I served with it (!!!) These were a big hit with the whole family. Definitely going on my regular go-to’s rotation!
So happy you enjoyed these!
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!
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!
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.
Brilliant tortilla tip Frances! Glad you enjoyed. 🙂
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?
I think you could do it either way? I would probably assemble ahead then bake so shells don’t overly brown.
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!
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. 😉
My family LOVES this recipe, and it’s so quick and easy! A miracle for busy weeknights. Thank you!
Great to hear Paula!
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.
Perfect Tara- glad you enjoyed!
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.
Perfect Bri!
Brilliant technique! Something magical happens in the oven that has made me a new fan of hardshell tacos.
So glad you liked these! I agree- surprisingly tasty Jacquelyn!
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!
I use those beans too! Yes, a tasty base for lots of creations. Glad you are enjoying!
Oh and I also incorporated fresh kale since I didn’t have lettuce or cabbage.
Perfect!
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!!
Perfect Sarah!
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.
This was a fast after soccer practice meal. The kids added avacado and spinach and gobbled em up. Thanks Sylvia.
Thanks kelly glad you enjoyed!!!Love that your kids are eating avocado and spinach….so good! Have a good week. xo
Making this right now – so easy! Thank you!
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!!