Use this method to make Mini Tacos for the whole family…that are actually easy for little kids to eat. You can make this recipe with beans or taco meat and top with any or all the usual taco toppings!
We love my Sheet Pan Black Bean Quesadillas and this similar method for making mini tacos has been in constant rotation lately.
I love that these Mini Tacos are perfectly toddler-sized and that they are easy for parents to make right before toddler dinner time without any fuss at all.
I usually make these with a can of beans since I like how affordable that plant-based option is (and since it’s a high-fiber food for kids my crew actually likes). But you can also use my Easy Taco Meat if you prefer.
Then, the tacos simply warm on a pan in the oven, get folded and flipped, and are ready for an easy family dinner…in less than 20 minutes.
Why this Recipe Works
With a super easy sheet pan method, you can make a batch of tacos for the entire family in one go. And, since the beans are lightly mashed with salsa, you get flavor and a filling that’s less likely to fall out—so the kids can have more success enjoying the meal.
Table of Contents
Ingredients You Need
Here’s what you need to have on hand to make these easy Mini Tacos.
- Mini tortillas: Look for street-taco-size tortillas near the other tortillas at your store. These are about 6 inches wide or smaller and are a great size for little kids from a portion-size standpoint and so they can more easily pick up the taco.
- Black or pinto beans: Both of these types of beans works well in this recipe. Just drain and rinse them to start, then proceed with the recipe. (If you want to use meat in the recipe, you can. See the Notes at the end.)
- Salsa: You can use any salsa your family enjoys. We have been on a spicy kick, so we like to use hot salsa, though mild works for little kids, too.
- Shredded cheese: I typically use cheddar cheese since that’s what I buy each week at the store, but a Mexican cheese blend would also work here.
- Taco toppings such as shredded lettuce, cilantro, sour cream, guacamole, and/or hot sauce for adults.
Step-by-Step Instructions
Here’s a look at how to make these Mini Tacos so you know what to expect. Scroll down to the end of this post for the full info, including the amounts and timing.
Step 1. Drain the beans into a colander. Rinse.
Step 2. Add beans to a bowl with the salsa. Mash with a fork or potato masher.
Step 3. Place tortillas on a sheet pan and top with beans and cheese.
Step 4. Warm, then fold over, and warm through. Serve with desired toppings.
Frequently Asked Questions
It can help if the fillings sort of stick together like they do in this recipe. Or I have sometimes used a chip clip at the base to hold it together to help little hands!
You can do shredded Salsa Chicken, Cilantro Chicken, or the filling for my Ground Turkey Tacos.
Sure, you can put the tortillas with the beans and cheese into a skillet over medium-low heat. Cook for 2-3 minutes, fold, then flip over to cook through for another 2 minutes or so. That works well, especially if you want to just make one or two at a time.
How to Store
Store leftover mini tacos in an airtight container in the fridge for up to 5 days. Warm for 30-60 seconds in a microwave on a heat-safe plate or in an air fryer for 2 minutes at 350 degrees F.
Best Tips for Success
- Use mini tortillas so they are ideally sized for toddlers.
- Use black beans, pinto beans, or taco meat as the filling as you prefer.
- Cut the cooked tacos into strips for easier eating for younger toddlers.
- Try pairing with my Fruit Salsa, Roasted Carrot Fries, or Mango Frozen Yogurt (for dessert).
Related Recipes
Easy Mini Tacos
Ingredients
- 8 street-taco-size tortillas
- 14.5- ounce can black beans (rinsed and drained)
- ¼ cup salsa
- 2 cups shredded cheddar cheese
- Ground cumin
- Olive oil spray
- Salsa, cilantro, sour cream, shredded lettuce, guacamole, optional
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Place the tortillas on a baking sheet. Spray 1 side with olive oil spray and flip over so the unsprayed side is facing up.
- Add the beans, salsa, cumin, and salt to a medium bowl. Mash with a potato masher to make beans the texture of refried beans.
- Place 2 tablespoons of the bean mixture onto half of each tortilla. Top with cheese. (Leave 1 side of each tortilla plain so we can fold it over.)
- Bake for 6 minutes. Remove from oven, then fold the empty side of the tortilla over and press down. Place a second baking sheet on top to secure the tacos in place and bake for an additional 4 minutes.
- Remove from the oven and serve. Gently open each taco to add additional fillings if desired.
- (You can also make these a few at a time in a pan on the stovetop over low-medium heat.)
Equipment
Notes
- Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven or microwave to heat through.
- Use corn or flour tortillas as you like. (If using corn, look for ones labeled “soft” to help ensure they don’t crack or break.)
- Use my easy Taco Meat in place of the beans if you prefer.
- Dairy-free: Use nondairy shredded cheese.
- Gluten-free: Use a favorite GF tortilla. (They may not be available in the mini size, but you can always cut a larger tortilla in half.)
All comments are subject to our Terms of Use.