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Crispy Baked Ground Turkey & Black Bean Tacos

Crispy baked-style ground turkey and black bean tacos with crunchy fried tortilla shells. Seasoned turkey and black beans are simmered until thick, then tucked into crisp, taco-shaped tortillas and topped with fresh lettuce, tomato, cheese, cilantro, and lime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey and black bean filling
  • 1.5 lb ground turkey
  • 1 can (15 oz) black beans drained
  • 2 garlic cloves minced
  • 2 tbsp taco seasoning
  • 0.25 cup water
  • salt to taste
  • pepper to taste
Crispy tortilla shells and toppings
  • 10 corn tortillas use 8-12
  • vegetable oil for frying
  • lettuce
  • tomatoes
  • shredded cheese
  • cilantro
  • lime wedges
  • salsa

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the turkey and black bean filling
  1. Brown the ground turkey in a skillet over medium-high heat, breaking it apart as it cooks to ensure even crumbles.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Stir in the taco seasoning, black beans, and water, mixing until the beans are coated and the mixture looks evenly speckled.
  4. Simmer for 5 minutes until thickened, stirring occasionally so the filling clings together; season with salt and pepper to taste.
Fry the tortilla shells and assemble
  1. Heat vegetable oil to 350°F for frying.
  2. Fry the corn tortillas in hot oil (350°F) in a taco-shaped form for 2-3 minutes until crispy and lightly golden at the edges.
  3. Drain the crispy shells on paper towels to remove excess oil.
  4. Fill each crispy taco shell with the turkey-bean mixture and top with lettuce, tomatoes, shredded cheese, and cilantro.
  5. Finish with a squeeze of lime juice and spoon over salsa to serve.

Notes

For extra crunch, fry tortillas in small batches and drain on paper towels right after frying. Store leftovers in separate airtight containers in the refrigerator for up to 3 days; reheat the turkey-bean filling in a skillet over medium heat until hot and crisp tortillas fresh (freeze filling up to 2 months, but not the shells). For a lower-sodium option, use a reduced-sodium taco seasoning and taste after simmering before adding extra salt.