These Crispy Baked Ground Turkey & Black Bean Tacos are a weeknight staple in my home, bringing together savory spiced turkey and hearty beans in a wonderfully crunchy shell. It’s a simple, comforting meal that feels like a small celebration, all baked together in a single dish.
Why This Little Recipe is a Keeper
- Baked, Not Fried: These tacos are baked in the oven, which makes the shells delightfully crispy without any frying.
- One-Dish Assembly: After preparing the filling, everything gets assembled and baked in a single dish for easy cleanup.
- Family-Friendly: This is one of those taco recipes the whole family can agree on, and it’s perfect for customizing with favorite toppings.
- Meal-Prep Friendly: The turkey and black bean filling can be made ahead of time to make dinner assembly even faster.
My Trusted Kitchen Helpers for This Dish
9×13-Inch Baking Dish
A sturdy glass or ceramic baking dish is my go-to for this recipe; it heats everything so evenly and keeps the tacos standing tall.
Large Skillet
I always reach for my heavy-bottomed skillet to ensure the turkey browns perfectly without sticking.
The Simple Ingredients You’ll Need
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 10 corn taco shells
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Optional: avocado crema or sour cream for serving
Let’s Walk Through It Together
First, Get the Oven Nice and Toasty
First, preheat your oven to 400°F (200°C). Then, lightly grease a 9×13-inch baking dish. This little step helps prevent the shells from sticking and makes cleanup a breeze later on.
Starting with a Sizzle
In a large skillet, warm the olive oil over medium heat. Add your finely chopped onion and minced garlic, and sauté them until they’re soft and fragrant. This is where the foundation of all that wonderful flavor begins.
Browning the Turkey and Adding Spice
Add the ground turkey to the skillet, breaking it apart with a spoon and cooking until it’s browned all the way through. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. I love the warm, smoky smell that fills the kitchen at this moment.
Letting All the Flavors Become Friends
Now, stir in the drained and rinsed black beans and the tomato sauce. Let this wonderful mixture simmer for about 5 minutes. This gives the spices a chance to really meld together and deepen in flavor.
Time to Fill Our Taco Shells
Carefully arrange your taco shells so they’re standing upright in your prepared baking dish. I find it helps to nestle them close together so they support each other. Spoon the savory turkey-bean mixture evenly into each shell.
A Cozy Blanket of Cheese
Sprinkle the shredded cheese generously over the top of the filling in each taco. Don’t be shy here, a good, cheesy topping is what makes these baked tacos so irresistible.
Baking Until Golden and Bubbly
Place the baking dish in your preheated oven and bake for 10–12 minutes. You’re looking for the cheese to be perfectly melted and bubbly and the shells to be a lovely golden-brown and crispy.
The Fresh Finishing Touch
Carefully remove the dish from the oven. Top your beautiful bean tacos with some fresh, chopped cilantro and serve them right away with a dollop of avocado crema or sour cream.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values are calculated using standard software and should be considered an approximation.
Some Lighter Swaps You Might Like
- Leaner Protein: For a lower-fat option, you can use 99% lean ground turkey or even ground chicken breast.
- Whole Grains: Swap the corn taco shells for whole wheat tortillas or serve the filling in lettuce cups for a lighter, low-carb version.
- Greek Yogurt: Instead of sour cream or avocado crema, a dollop of plain Greek yogurt provides a similar creamy tang with the added benefit of protein.
How to Serve Them with Love
- Simple Side Salad: I love serving these tacos with a crisp salad of romaine lettuce, cherry tomatoes, and a light lime vinaigrette to cut through the richness.
- Toppings Bar: Make it a fun, interactive meal by setting out bowls of different toppings, diced avocado, jalapeños, pico de gallo, and extra cilantro, so everyone can build their perfect taco.
- Spanish Rice: A side of simple Spanish rice or cilantro-lime rice rounds out the meal beautifully and makes it feel even more complete.
A Few Little Tips for Success
- Don’t Overfill the Shells: It can be tempting to pack the filling in, but overfilling can cause the shells to break or become soggy on the bottom. Fill them until they are just level with the top.
- Remember to Drain the Beans: Make sure you drain and rinse your black beans thoroughly. Excess liquid can make the filling watery and prevent the taco shells from getting crispy.
- Keep a Loving Eye on Them: Keep a close eye on the tacos as they bake. Ovens can vary, and baking for even a minute or two too long can cause the delicate corn shells to burn.
Keeping Your Leftovers Fresh
These tacos are definitely best enjoyed fresh from the oven to get that perfect crunch. If you do have leftovers, it’s best to store the turkey and black bean filling separately in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the filling and spoon it into fresh taco shells.
From My Kitchen to Yours
There’s a special kind of magic in sharing simple, hearty food with the people you love. I hope this recipe brings as much warmth and joy to your dinner table as it does to mine. May it be the start of many happy memories made right in your own kitchen.
A Few Questions You Might Have
Can I prepare the filling in advance?
Absolutely! The ground turkey and bean filling is perfect for meal prep. You can make it up to two days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, just warm it up and proceed with assembling and baking the tacos.
Would ground beef work in this recipe?
Of course. This is one of those flexible taco recipes where you can easily swap the protein. Ground beef would work beautifully; just be sure to drain off any excess grease after browning it.
I don’t have smoked paprika, what can I use?
If you don’t have smoked paprika, you can substitute it with regular sweet paprika. You’ll lose that subtle smoky note, but the tacos will still be incredibly flavorful with the chili powder and cumin.
Print
Crispy Baked Ground Turkey & Black Bean Tacos
- Total Time: 30 minutes
- Yield: 10 tacos 1x
Description
These Crispy Baked Ground Turkey & Black Bean Tacos are a weeknight staple in my home, bringing together savory spiced turkey and hearty beans in a wonderfully crunchy shell. It’s a simple, comforting meal that feels like a small celebration, all baked together in a single dish.
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 10 corn taco shells
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Optional: avocado crema or sour cream for serving
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, warm olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Add ground turkey, breaking it apart while cooking until browned. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add black beans and tomato sauce. Let simmer for 5 minutes.
- Arrange taco shells upright in the prepared baking dish. Fill each with the turkey-bean mixture.
- Top with shredded cheese.
- Bake for 10–12 minutes until cheese is melted and shells are crispy.
- Remove from oven, garnish with chopped cilantro, and serve with avocado crema or sour cream.
Notes
These tacos are best fresh but the turkey and black bean filling can be made ahead of time and stored for up to 3 days. Reheat and fill fresh taco shells before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Keywords: ground turkey tacos, baked tacos, black bean tacos, easy dinner, weeknight meal