Name: Loaded Taco Shells with Creamy Cheese Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 8 crispy taco shells; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup canned black beans, drained and rinsed; 1/2 cup canned corn, drained; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili powder; Salt and pepper to taste; 1/4 cup chopped fresh cilantro; 1 tablespoon vegan butter or regular butter; 1 tablespoon all-purpose flour (or gluten-free flour); 3/4 cup unsweetened almond milk or regular milk; 1/2 cup shredded cheddar cheese (or vegan cheese); 1 tablespoon nutritional yeast (optional); Pinch of turmeric; Salt to taste

Loaded Taco Shells with Creamy Cheese Sauce a crispy taco shells stuffed with a hearty bean and veggie mix, then drizzled with a silky, homemade creamy cheese sauce—this recipe is all about bold flavors and satisfying textures. I find it perfect for busy weeknights or as a fun and flavorful snack for gatherings. It’s easy to prepare, endlessly adaptable, and always a hit.

Why You’ll Love This Recipe

I love how these loaded taco shells come together with simple pantry staples and fresh veggies to create a truly comforting meal. The creamy cheese sauce elevates the whole dish, adding a rich, indulgent touch to every bite. Whether I’m making it for dinner or serving it to friends, these tacos always disappear fast. Plus, it’s vegetarian-friendly and easy to adapt for vegan or gluten-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 crispy taco shells

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup canned black beans, drained and rinsed

1/2 cup canned corn, drained

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1/4 cup chopped fresh cilantro

For the Creamy Cheese Sauce:

1 tablespoon vegan butter or regular butter

1 tablespoon all-purpose flour (or gluten-free flour)

3/4 cup unsweetened almond milk or regular milk

1/2 cup shredded cheddar cheese (or vegan cheese)

1 tablespoon nutritional yeast (optional, for depth)

Pinch of turmeric (for color)

Salt to taste

Directions

I start by preheating the oven to 350°F (175°C) and arranging the taco shells upright in a baking dish.

In a skillet over medium heat, I heat the olive oil, then sauté the chopped onion and garlic for about 3 minutes until soft.

I add the bell pepper, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. I let it cook for another 5–7 minutes, stirring occasionally. Once it’s done, I stir in the fresh cilantro and remove from heat.

Then I spoon the filling evenly into each taco shell and bake them in the oven for about 10 minutes to crisp up and heat through.

While the tacos bake, I prepare the cheese sauce. In a small saucepan, I melt the butter over medium heat and whisk in the flour to form a roux, cooking it for 1 minute.

Next I slowly whisk in the milk, stirring constantly until the sauce thickens—this usually takes about 3–5 minutes.

I stir in the shredded cheese, nutritional yeast, turmeric, and salt. I continue to stir until the cheese is fully melted and the sauce is smooth.

Once the tacos are out of the oven, I drizzle them generously with the warm cheese sauce and serve immediately.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: Approximately 310 kcal per serving

Variations

I sometimes swap the black beans for pinto beans or even lentils for a twist. To make it vegan, I use dairy-free cheese and butter, along with plant-based milk. If I’m going for extra spice, I toss in a diced jalapeño or a dash of hot sauce into the filling. Want more crunch? I top the tacos with crushed tortilla chips or a handful of shredded lettuce after baking.

Storage/Reheating

I store the taco filling and cheese sauce separately in airtight containers in the fridge for up to 3 days. When I’m ready to reheat, I warm the filling in a skillet or microwave and gently reheat the cheese sauce on the stovetop, adding a splash of milk if needed to loosen it. I always assemble the tacos fresh to keep the shells crispy.

Related Recipes:

FAQs

How can I make this recipe vegan?

I use plant-based butter, dairy-free milk, and vegan cheese to make the sauce. The rest of the ingredients are naturally vegan or easily adaptable.

Can I make the filling in advance?

Yes, I often make the bean and veggie filling up to 2 days in advance and store it in the fridge. It makes assembling the tacos super quick on busy days.

What’s the best way to keep taco shells crispy?

I always bake the shells before adding the filling and avoid overstuffing them. Serving immediately after baking helps keep them crunchy.

Can I freeze the cheese sauce?

I don’t recommend freezing the cheese sauce, as it can separate when thawed. It’s best made fresh or stored in the fridge for a couple of days.

What toppings go well with these tacos?

I like to add sliced avocado, fresh jalapeños, chopped tomatoes, or a dollop of sour cream for extra flavor and texture.

Conclusion

These loaded taco shells with creamy cheese sauce are one of my go-to comfort meals when I want something satisfying and full of flavor. They’re quick, customizable, and always deliver a great balance of textures and spices. Whether it’s taco night or a casual gathering, I find this recipe hits the spot every single time.

📖 Recipe: