Crispy Bean & Smoked Cheese Tacos
A simple 20 minute vegetarian taco dinner with black beans, smoked cheese and a fresh cherry tomato avocado salsa topping. Oven baked tacos are such a simple dinner, giving you extra crispy shells, melted cheese and a smoother workflow. Using smoked cheddar is an easy way to take classic bean and cheese tacos to the next level, making them completely irresistible!
Ingredients
- 8 hard taco shells
- Sour cream, to serve
- Chopped chives, to serve
- 2.7 oz (75 g) smoked cheddar or gouda, grated
Bean Filling:
- 14 oz (400 g) can of black beans , rinsed and drained
- 1 Tbsp tomato paste
- 1 clove of garlic, crushed
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp chili powder
- Juice of 1/2 a lime
Salsa Topping*:
- 10-12 cherry tomatoes, quartered
- 1 avocado, cut into chunks
- A couple squeezes of lime juice
- ¼ clove of garlic, crushed
- Salt and pepper to taste
Instructions
- Preheat the oven to 200C / 390F.
- Arrange 8 taco shells in a medium sized casserole dish so that each is standing upright. (Use some balled up foil if you need to prop them up!)
- In a bowl, combine all of the ingredients for your bean filling.
- Scoop the beans into the taco shells.
- Top the bean mixture with the grated cheddar.
- Bake the tacos for 10 to 15 minutes, until the cheese is melted.
- Meanwhile, prepare your salsa topping by combining all of the ingredients into a bowl.
- When the tacos are finished baking, add the salsa, sour cream and chives to the top.
- Serve and devour.
Notes
*You will have more of the salsa topping than you need - you can halve the recipe if you don't mind using only half of an avocado, but I like to make the full batch and save some for another use.
Serving: 1g, Calories: 744kcal, Carbohydrates: 88.6g, Protein: 29.4g, Fat: 33.1g, Saturated Fat: 10.9g, Cholesterol: 44.2mg, Sodium: 1109mg, Fiber: 22.9g, Sugar: 3.9g
