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Crispy Baked Ground Turkey & Black Bean Tacos

Crispy baked ground turkey & black bean tacos with crunchy tortilla shells and a thick, seasoned turkey filling. Cook the turkey until well-browned, then simmer with black beans until it coats the meat before filling crispy shells and topping with fresh 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: 420
Ingredients Equipment Method Notes

Ingredients
  

ground turkey
  • 1.5 lb ground turkey Use 93% lean or leaner for best crispiness and lighter filling.
black beans
  • 1 can (15 oz) black beans Drain thoroughly so the filling thickens during simmering.
aromatics and seasoning
  • 2 garlic cloves Minced for even distribution.
  • 2 tbsp taco seasoning Choose a sodium level you like.
  • 0.25 cup water Helps the seasoning bloom and thicken the filling.
  • salt and pepper Season to taste at the end of simmering.
tortillas
  • 8 corn tortillas Use 8 for medium shells or 12 for smaller, crispier stacks.
  • 1 vegetable oil For frying tortillas until crisp and taco-shaped.
toppings
  • 0.5 lettuce Shred or chop for easy topping.
  • 0.5 tomatoes Dice for color and freshness.
  • 0.5 shredded cheese Monterey Jack or a Mexican blend works well.
  • 0.25 cilantro Chop and use for garnish.
  • lime wedges Squeeze over the finished tacos.
  • salsa Serve on the side or spoon on top.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the turkey filling
  1. Brown the ground turkey in a skillet over medium-high heat, breaking it apart as it cooks until no longer pink.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Stir in taco seasoning, black beans, and water, then bring to a simmer.
  4. Simmer for 5 minutes until thickened, stirring occasionally, and season with salt and pepper to taste.
Fry tortilla shells and assemble
  1. Heat vegetable oil to 350°F, then fry corn tortillas in hot oil using a taco-shaped form for 2-3 minutes until crisp.
  2. Drain the fried tortillas on paper towels to remove excess oil.
  3. Fill each crispy taco shell with the turkey-bean mixture and top with lettuce, tomatoes, shredded cheese, and cilantro.
  4. Finish with a squeeze of lime juice and serve with salsa.

Notes

For the crispiest shells, keep the oil at a steady 350°F and fry in small batches so the temperature doesn’t drop. Store assembled tacos in the fridge up to 2 days, but keep shells separate from filling to preserve crunch; rewarm filling in a skillet and re-crisp shells in a hot oven. Freezing is not recommended for fried shells. Dietary swap: use a no-salt-added taco seasoning if you want a lower-sodium filling.