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!
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.