Bean and Cheese Baked Tacos

12 Tacos
Prep Time:
Total Time:
Easy Bean and Cheese Baked Tacos: Baking your tacos ensure the cheese gets super-melty and the filling stays hot! I like to make my own mashed bean mixture for these tacos and top them with a quick pico de gallo and sour cream sauce! |
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Baked Tacos filled with a quick, homemade mashed bean mixture and loads of cheese. I like to top mine with a quick pico de gallo and lime sour cream sauce.


Bean Mash:

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 small white onion, diced
2 cloves garlic, minced
1 Serrano pepper, diced
2 tablespoons unsalted butter
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper

Quick Pico de Gallo:

2 tomatoes
1/2 red onion, diced
1 Serrano pepper, seeded and diced
1 lime, juice only
1 tablespoon cilantro
1 teaspoon kosher salt

Sour Cream Sauce:

1 cup sour cream
1 lime, juice only
2 tablespoons hot sauce
12 hard taco shells
10-12 ounces grated cheese
Chopped lettuce


1) Preheat oven to 350 degrees F.

2) In a medium pot, melt butter over medium heat. Once melted, start bean mash by adding onions, garlic, and Serrano pepper to pot. Cook for a few minutes until veggies soften. Then add beans and spices. Cook together for a few minutes. Then add about 1/4 cup water and mash bean mixture until somewhat smooth. Some texture is good though. Keep bean mash warm until needed over low heat.

3) Make pico de gallo by chopping ingredients and stirring together. Strain pico de gallo in a small mesh strainer to pull off as much liquid as possible.

4) Stack taco shells in a baking dish lined with crumbled foil (to keep the tacos in place). Spoon a good amount of bean mash into each taco shell. Top with a hefty amount of cheese. Bake tacos for 10 minutes until cheese is nicely melted.

5) Meanwhile, stir together sour cream sauce ingredients and chop lettuce.

When tacos come out, top tacos immediately with pico de gallo, lettuce, and sour cream sauce. Serve while warm!