Make a simple sheet pan taco in the oven with beef, revived beans and cheese. They come out perfectly crispy and hold together very nicely thanks to the cheese and refrawn beans. I soak it in my homemade avocado crema and eat a simple, delicious weekday meal that the whole family loves. PS: You can also freeze these batches later.
A truly perfect recipe for meal preparation – I love to freeze later to make big batches of these tacos. They keep them in the freezer very well, and when you’re ready to serve, you can just pop back from the frozen back into the oven.
15 minutes of preparation time – all you need to do is get these batches in the oven.
Handheld Size – This recipe uses street takostrutiya, so the tacos themselves are small enough for a child’s hands to easily hold and soak.

Essential ingredients
Ground beef: I prefer the 80/20 ground beef flavour, but any type works with these tacos. I also tested these tacos on plant-based ground, and if you’re hoping to keep this recipe vegetarian, that worked too. Homemade Taco Seasonings: Hundreds of people make and love my homemade taco seasonings – it’s really much more flavorful (without all the extra filler ingredients!) The store bought version I found. Greek yogurt: Both taco meat and avocado crema require Greek yogurt. It adds an amazing creaminess and protein boost. Avocado: Avocados are the foundation of these tacos’ delicious cremas. It blends perfectly into the food processor and gives it a creamy perfection. Flour Tortilla: This recipe calls for street taco size flour tortillas. I have some of these tortillas. 1. They are the perfect sized tacos to hold small hands (my kids absolutely devour these tacos every time I make up them), 2. I wouldn’t recommend the corn tortillas as they were a bit chewy and not as freshly baked crunchy. Refraid Beans: Refraid Beans not only adds great flavor and protein, but also helps you stick to the tortilla when the taco meat is grilled. Don’t skip the beans!
Find the complete list of ingredients in the recipe cards below.
Tips for making these tacos
My number one tip for making these tacos is to use flour tortillas instead of corn. why? Flour tortillas rise very nicely and refreshing when you bake these tacos in an oven with a slightly chewy corn tortilla. When the team tested this recipe with corn tortillas, I didn’t like the texture, so if you use corn tortillas I recommend that the tacos have a chewy texture rather than crispy.
Find the complete recipe instructions in the recipe cards below.
Serve and have fun!
There are plenty of delicious recipes so you can serve them along with these sheet pan tacos to round out the whole meal of Dan. Here are some of my go-tos:
These tacos can be frozen. Place in the freezer in a safe container and then let it cool completely. To reheat the tacos, preheat the oven to 350ºF and then bake the tacos for 15-20 minutes.

Our Favorite
Beast Blender
Beast Blender is our go-to blender for smoothies, dips, soups and everything in between. It’s the perfect size and reasonably priced. Ah, and ah, so powerful!

You can try out simpler taco recipes
Preheat the oven to 400ºF and arrange the parchment on a baking sheet. Please put it aside.
Heat the beef ground beef in a large skillet over medium heat for 2-3 minutes and crush the beef into small pieces.
Add the taco seasonings to the beef and cook until the ground beef is pink. Remove from the heat.
Add shredded cheese and Greek yogurt to the beef and mix.
Place the nine tortillas on a clean, flat surface. Distribute the removed beans evenly between the tortillas. On top of ground beef.
Fold each tortilla in half and transfer to a greased baking sheet.
Bake the tacos for 12-15 minutes, then flip them midway so that both sides of the tortilla are golden brown. Remove from the oven.
While the tacos are grilling, add a pinch of avocado meat, lime juice, coriander and salt to a blender or food processor to make an avocado crema. Blend until smooth.
Spread cremas over each taco and enjoy it immediately.
This recipe can be made with store-bought taco seasonings. These tacos can be frozen. Place in the freezer in a safe container and then let it cool completely. To reheat the tacos, preheat the oven to 350ºF and then bake the tacos for 15-20 minutes. Flour Tortillas: You can also use corn tortillas, but when I tested this I found that the taco shells were a little chewy and not as crisp as flour tortillas.
calorie: 491 kcal, carbohydrates: 37 g, protein: twenty four g, fat: 27 g, fiber: 6 g, sugar: 4 g
Nutrition information is calculated automatically and should only be used as an approximation.
Photo: The photos taken in this post are from Erin from a wooden frying pan.