Description
Crispy taco shells are filled with a flavorful mix of black beans, corn, and veggies, then topped with a rich, homemade creamy cheese sauce. This vegetarian recipe is quick, comforting, and perfect for weeknights or gatherings.
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
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)
Pinch of turmeric
Salt to taste
Instructions
- Preheat oven to 350°F (175°C) and arrange taco shells upright in a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic for about 3 minutes until soft.
- Add bell pepper, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally. Stir in cilantro and remove from heat.
- Spoon the filling evenly into taco shells and bake for about 10 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Whisk in flour to form a roux and cook for 1 minute.
- Slowly whisk in milk, stirring constantly until thickened (3–5 minutes).
- Stir in shredded cheese, nutritional yeast, turmeric, and salt. Mix until smooth and fully melted.
- Remove tacos from oven and drizzle with warm cheese sauce. Serve immediately.
Notes
Swap black beans for pinto beans or lentils for variation.
Use plant-based butter, milk, and cheese to make it fully vegan.
Add jalapeño or hot sauce for extra spice.
Top with crushed tortilla chips or shredded lettuce after baking for added texture.
Store filling and cheese sauce separately; assemble fresh for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 310
- Sugar: 2g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
