Feed and please a hungry crowd with these tasty Turkey and Black Bean Baked Tacos. Baked tacos filled with turkey, black beans and lots of melted cheese. Easy to make, simple to serve and awesome to eat!

Turkey and Black Bean Baked Tacos

One of my favorite things to do is take a meal to friends who have just had a new baby. Having had a few babies ourselves 😉, we know all too well how amazing a home-cooked meal (by someone else) can be when you’re sleep-deprived and caring for a newborn (and maybe even other little ones). It’s one less thing to worry about and the family stays well-fed. Such a blessing.

One of my go-to meals to take to families with new babies, are these Turkey and Black Bean Baked Tacos. Everyone loves them and always ask how they’re made. I take a big pan of these baked tacos along with some guacamole, pico de gallo, lettuce, black beans & rice and chips. What a meal!

Watch Me Make Black Bean Tacos

Join me in the kitchen as I make this amazing Turkey and Black Bean Tacos!

Crunchy Deliciousness

Crunchy taco shells are filled with seasoned turkey and black beans and topped with lots of shredded cheese before being baked to melty crunchy deliciousness.

Turkey and Black Bean Baked Tacos

Topped with some fresh lettuce, pico de gallo and guacamole, these tacos make for an awesome hand-held meal.

Turkey and Black Bean Baked Tacos

What Do I Need to Make Turkey and Black Bean Baked Tacos?

  • Lean ground turkey
  • Taco seasoning
  • Canned refried black beans
  • Canned whole black beans
  • Stand & stuff taco shells
  • Shredded mexi-cheese blend
  • Shredded lettuce, pico de gallo & guacamole, for serving

How to Make Turkey and Black Bean Baked Tacos

They’re so easy to make and I love that you can make a lot of them at once, if necessary. You just cook the ground turkey with the taco seasoning and then stir in the refried black beans and some whole black beans. Fill each taco shell with some of the turkey-black bean mixture and place them in a rimmed baking dish.

Turkey and Black Bean Baked Tacos

Top each filled taco with lots of shredded cheese…

Turkey and Black Bean Baked Tacos

And let your oven do the rest…

Turkey and Black Bean Baked Tacos

Oh my yum!!! Serve with your favorite taco toppings…

Turkey and Black Bean Baked Tacos

Winner, winner, taco dinner! Whether it’s Taco Tuesday with the fam, a big fiesta with friends, or a meal to take to others in need, these baked tacos are terrific.

If you make these Turkey and Black Bean Baked Tacos, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!


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Turkey and Black Bean Baked Tacos

  • Author: Maegan – The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Meals


Feed and please a hungry crowd with these tasty baked tacos that are full of turkey, black beans and lots of melted cheese. Easy to make, simple to serve and awesome to eat!


  • 1 pound lean ground turkey
  • 1 (1 ounce) package taco seasoning
  • 1 (16 ounce) can refried black beans
  • 1 cup canned whole black beans
  • 10 stand & stuff taco shells
  • 11/2 cups shredded mexi-cheese blend
  • shredded lettuce, pico de gallo & guacamole, for serving


  1. Preheat oven to 400°F. Spray a 9×13-inch rimmed baking dish/pan with non-stick cooking spray and set aside.
  2. In a large skillet over medium-high heat, add the ground turkey and break up the meat with a spoon. Cook until meat is cooked all the way through, 4-5 minutes. Drain grease off meat, if necessary, and return to skillet. Add taco seasoning mix and stir until turkey is completely coated in seasoning. Stir in refried black beans and 1 cup whole black beans. Remove from heat.
  3. Spoon about 1/3 cup turkey-black bean mixture into each taco shell and place in prepared baking dish. Sprinkle the inside of each taco with 2-3 tablespoons shredded cheese. Place tacos in the oven for about 15 minutes or until cheese is melted and just starting to brown in spots.
  4. Serve tacos with lettuce, pico de gallo, salsa, guacamole or any of your favorite taco toppings.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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    1. Hi Jessica! I actually have a simple, great taco seasoning on page 278 of my Spectacular Spreads cookbook that I use most often. It’s 1 tablespoon chili powder, 2 teaspoons garlic powder, 2 teaspoons ground cumin, 1 teaspoon paprika, and 1/2 teaspoon kosher salt. Use with 1 pound ground beef or ground turkey and 1/2 cup water. I also use Old El Paso or McCormick. Hope this helps. Enjoy!

  1. These look delicious. Does the taco shell crisp up? I’m concerned about it getting soggy in the oven?

    1. Hi Monica! Yes, the taco shells crisp up and hold their crispiness nicely. That’s one of our favorite things about this recipe is the crispiness of the shells. Enjoy!

      1. Hi Ashley! I use Old El Paso taco shells. You didn’t add any water to the meat mixture, did you? The mixture should be very thick. Did you use lean turkey and follow all of the other ingredients and instructions exactly? We bake these often and they’re always crunchy. I hope I can help you figure out what went wrong so you can try them again soon because they’re so yummy!

      2. I noticed that you just added the taco seasoning powder dry rather than adding the water the package calls for. That may be what keeps them crispy where one cook found them soggy. This looks sooo easy and yummy.

  2. This has become a family favorite. Thanks so much for the great recipe. Yay for Taco Tuesday!

    1. Hi Shalee! I haven’t tried it so I’m not for sure, but I would recommend just freezing the filling and then assembling them right before you’re ready to bake them. If you freeze them already assembled, the extra moisture might soak into the taco shells as they’re defrosting and cause the shells to be soggy. It’s worth a try though and if you do try it, I would recommend baking them straight from the freezer (instead of defrosting first) so the taco shells toast up as they’re baking. Hope this helps! Enjoy!