Go Back

Crispy Baked Ground Turkey & Black Bean Tacos

Crispy baked ground turkey & black bean tacos with sturdy, taco-shaped crispy tortilla shells and a thick seasoned filling. Filled with turkey, black beans, and fresh toppings like lettuce, tomatoes, shredded cheese, cilantro, and lime for bright, handheld crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground turkey
  • 1.5 lb ground turkey
black beans
  • 1 can (15 oz) black beans, drained
taco filling aromatics
  • 2 garlic cloves, minced
  • 2 tbsp taco seasoning
  • 0.25 cup water
  • 0.1 salt and pepper to taste
tortillas
  • 10 corn tortillas Use 8–12 total depending on desired taco count.
  • 1 vegetable oil for frying Use enough to fry; keep temperature at 350°F.
toppings
  • 1 lettuce
  • 1 tomatoes
  • 1 shredded cheese
  • 1 cilantro
  • 1 lime wedges
  • 1 salsa

Equipment

  • 1 cast iron skillet

Method
 

Cook the turkey-bean filling
  1. Brown the ground turkey in a skillet over medium-high heat, breaking it apart as it cooks. Keep stirring until no pink remains.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown too fast. The mixture should smell fragrant.
  3. Stir in taco seasoning, black beans, and water. Make sure the seasoning coats the turkey and beans evenly.
  4. Simmer for 5 minutes until the filling thickens. Season with salt and pepper to taste and keep warm.
Crisp the taco shells
  1. Heat vegetable oil to 350°F for frying. You’re looking for steady bubbling around the tortillas.
  2. Fry tortillas in hot oil (350°F) in a taco-shaped form for 2-3 minutes until crispy. Watch for golden, crisp edges.
  3. Drain the fried tortillas on paper towels. Let excess oil drip off before filling.
Assemble the tacos
  1. Fill each crispy taco shell with the turkey-bean mixture. Spoon enough to mound slightly for a hearty bite.
  2. Top with lettuce, tomatoes, shredded cheese, and cilantro, then add salsa if desired. Finish with a squeeze of lime juice right before serving.

Notes

For extra crisp shells, fry the tortillas in small batches so the oil temperature stays at 350°F; drain on paper towels immediately so they don’t steam. Refrigerate leftover turkey-bean filling in a sealed container up to 3 days (freeze up to 2 months); rewarm in a skillet over medium heat until hot. For a lower-sodium option, choose a low-sodium taco seasoning or season with cumin/chili powder and a pinch of salt instead.