Crispy Baked Fajita Tacos

These Crispy Baked Fajita Tacos are made with just a couple of budget-friendly ingredients and are so good! Top them with your favorite taco toppings for an easy vegetarian family dinner.

These Crispy Baked Fajita Tacos are one of my favorite new taco recipes! They’re made with just a few budget-friendly ingredients, packed with veggies and flavor, and perfect for a family dinner. Serve them with chips and guacamole or a side of beans and rice.

I shared a bell pepper-themed recipe yesterday, but I must have them on my brain these days. They go well in various kinds of recipes and really make these fajita tacos taste great.

Crispy Baked Fajita Taco Recipe Ingredients

• Bell Peppers – I used a mixture of green, red, and yellow bell peppers. I love all the colors, but you can use any mixture of colors you like. Green peppers are usually significantly cheaper than red or yellow, and you can use them solo if you like. I often see pre-sliced fajita mix in packages in the produce section, which cuts down on time if that fits the bill.
• Onion – I used a yellow onion, but purple or white also work.
• Fajita Seasoning – I always keep a fully stocked spice rack, so I made my own fajita seasoning using chili powder, cumin, onion powder, garlic powder, paprika, smoked paprika, dried oregano, and salt. You can also buy and use a packet of fajita seasoning at the store.
• Corn Tortillas – Any color of corn tortillas will work. If you’re more of a flour tortilla person, use those instead.
• Refried Beans – I like refried beans in baked tacos because they don’t slide out and help keep everything in place. You can also use regular, whole beans, and just be careful when transferring them to the baking sheet.
• Shredded Cheese – I used pepper jack cheese because it adds a nice little kick, and it went well with the fajita flavors. Any kind of cheese will work, though, regular or dairy-free.
• Cooking Spray/Olive Oil

Why Your Body Will Love These Tacos

• Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. 
• Phytochemicals – Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies, like the peppers in these fajita tacos. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.

How To Make The Best Crispy Baked Tacos

1. Preheat oven to 425 degrees F. Add all fajita seasoning ingredients to a small bowl and mix to combine.  You can add them to the pan individually if you like.
2. Dice the peppers and onion into bite-size pieces. Traditionally, fajitas are made with thinly sliced bell peppers, but these tacos will be much easier to eat if you make them bite-size pieces.
3. Heat a large pan over medium heat and add olive oil, peppers, onion, and fajita seasoning. Give it a good mix and let everything cook until the peppers are soft and covered in the fajita seasoning, about 10 minutes.
4. Lightly spray a large baking sheet with cooking spray and set aside. Warm your tortillas so that you can easily fold them without breaking. I heat mine in a skillet with some cooking spray for a few seconds. You can microwave them instead.
5. Spread a couple of tablespoons of refried beans onto one-half of each tortilla. Top with a small handful of shredded cheese and a spoonful of the fajita veggies. I like to top it with extra cheese to help everything stick together. Fold the other half of the tortillas over and place the tacos on the greased sheet pan. Spray the tops of the tortillas with cooking spray and place them in the oven.
6. Bake tacos until cheese is melted and bubbly and tortillas are crispy and brown for about 10 minutes. Let it cool, and enjoy it with your favorite taco toppings!

Crispy Baked Fajita Tacos Frequently Asked Questions

• Are these tacos gluten-free?  Yes, as long as you use gluten-free corn tortillas.
• Is this recipe vegan? Mine are not, but you can easily make yours vegan by using vegan cheese. They have pretty decent options out there these days.
• Can these baked tacos be made ahead of time? They can, but they are most crispy when enjoyed warm, right out of the oven.
• Are they freezer-friendly? Yes, these tacos are freezer-friendly.  I would suggest fully assembling them to the step just before baking. Allow them to freeze for about an hour on a sheet pan, then fully freeze them in an airtight container.

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Delicious Vegetarian Taco Recipes?

Vegan Carnitas with Mushrooms

BBQ Cauliflower Tacos with Creamy Lime Slaw

Crispy Baked Sweet Potato Black Bean Tacos

BBQ Quinoa Black Bean Tacos with Cilantro Slaw

15 Minute Chickpea Tacos

Crispy Baked Fajita Tacos

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• Author: She Likes Food
• Total Time: 34 minutes
• Yield: 10 1x
• Diet: Vegetarian

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Description

These Crispy Baked Fajita Tacos are made with just a handful of ingredients are only take about 30 minutes to cook!  They are great for your next vegetarian taco night!

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Ingredients

Scale 1x2x3x

• 2 teaspoons olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 yellow onion, diced
• 10 corn tortillas
• 1 1/3 cup refried beans
• 1 1/3 cup shredded cheese, I used pepper jack
• Cooking spray
• Your favorite taco toppings

Fajita Seasoning Recipe (or about 2 tablespoons packaged fajita seasoning)

• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika (optional)

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Instructions

1. Pre-heat oven to 425 degrees F.  Add all fajita seasoning ingredients to a small bowl and mix to combine.  You can also add them into the pan one by one if you like.
2. Dice the peppers and onion into bite size pieces.  Traditionally fajitas are made with thinly sliced bell peppers, but these tacos will be much easier to eat if you make them bite size pieces.
3. Heat a large pan over medium heat and add olive oil, peppers, onion and fajita seasoning.  Give it a good mix and let the everything cook until peppers are softened and covered in the fajita seasoning, about 10 minutes.
4. Lightly spray a large baking sheet with cooking spray and set aside.  Warm your tortillas so that you can easily fold them without breaking.  I just heat mine for a few seconds in a skillet with some cooking spray.  You could also microwave them.
5. Spread a couple of tablespoons of refried beans onto one half of each tortilla.  Top with a small handful of shredded cheese and then a spoonful of the fajita veggies.  I like to top with a little extra cheese, just to help everything stick together.  Fold the other half of the tortillas over and place the tacos on the greased sheet pan.  Spray the tops of the tortillas with cooking spray and place in the oven.
6. Bake tacos until cheese is melted and bubbly and tortillas are crispy and starting to brown, about 10 minutes.  Let cool and enjoy with your favorite taco toppings!

Notes

*If you have trouble with the top side of your tortilla staying down before putting them in the oven, just let it lay open and then after they have been in the oven for about a minute you should be able to carefully press them down and they will stay.

For each tortilla, I used about 2 tablespoons each refried beans, fajita veggies and cheese.  Mine were pretty stuffed, so you could easily stretch the recipe and only add 1 tablespoon of each ingredient to each taco.

• Prep Time: 14
• Cook Time: 20
• Category: Dinner, Vegetarian
• Method: Stovetop, Oven
• Cuisine: Mexican Inspired