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Baked tacos with homemade salsa
Eliminate assembly time by baking these yummy tacos made with roasted chicken and beans served in soft and crispy taco shells and homemade salsa.
SERVES
4
TO
5
Ingredients
Baked Tacos
- 1 package corn or flour tortillas (8-10)
- 1 can seasoned refried beans- (or substitute cooked black beans)
- 1 cup cooked, shredded chicken
- 1 cup melty cheese- mozzarella, pepper jack, cheddar, queso fresco or goat cheese
- 2 tablespoons canola oil
- Scallions, cilantro, avocado to garnish
Homemade Salsa
- 3 cups cherry tomatoes
- 1/2 white or yellow onion, minced
- 1 - 2 cloves fresh garlic, minced
- 1 jalapeño, seeded and sliced
- 1/2 cup cilantro (use a mix of leaves and stems)
- 1/2 teaspoon kosher salt
- 1 lime, juiced
Directions
Baked Tacos
- Preheat oven to 375° F
- Line a nine x 13-inch baking dish with parchment.
- Arrange eight to 10 taco shells in the best fitting arrangement. (You can also bake on a lined sheet pan, set on their side)
- Stir the can of beans with a spoon and spoon two heaping tablespoons into each shell. Top with shredded chicken and drizzle with canola oil.
- Top with grated cheese and place in the oven for 15 minutes, or until warmed through.
- While baking, prep the toppings by slicing the avocado, and chopping the cilantro and scallions.
Homemade Salsa
- Between two plastic lids, place the cherry tomatoes, and slice down the middle with a serrated knife.
- Then combine the sliced tomatoes with the remaining ingredients, and allow to sit for 10 minutes for flavours to marry.
Serve
- Serve the baked tacos with a generous helping of salsa. Enjoy!
