Easy Mini Tacos

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Use this method to make Mini Tacos for the whole family...that are actually easy for the kids to eat. You can make this recipe with beans or taco meat and top with any or all the taco toppings your kids enjoy.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 334kcal

Author: Amy Palanjian

Equipment

8x8-inch Baking Pan

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

US Customary - Metric

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.)

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.)

Nutrition