Crispy Baked Chicken and Black Bean Tacos

Crispy baked corn tortillas filled with chicken, black beans, spices and fresh salsa. An easy, quick, healthy meal that would be perfect for any Cinco de Mayo celebration.

Last week at Harmons, they were sampling a Hearty Taco recipe made with Harmons fresh mild salsa. It was a great combination of flavors, so I brought the recipe card home and put it on the menu for this week.

My kids like to order hard shell tacos when we eat out, so I thought it would be fun to make them at home. Eating Well posted an easy, baked Crispy Taco Shell recipe that was a perfect match for the Chicken and Black Bean filling.

If you drape the tortilla over two of the oven rack rows, you’ll get a flat bottom taco shell like Old El Paso’s Stand and Stuff Taco Shells. Then you’ll have more room to load up your taco with all your favorite toppings.

My daughter was visiting and stayed for dinner the night I served these tacos. She declared them muy deliciouso!

If you’re looking for more delicious Cinco de Mayo recipe ideas, Pam, For the Love of Cooking, and Rachel, Simply Fresh Cooking, did delicious recipe roundups; and Anna, Cookie Madness, and Liz, Hoosier Homemade, posted Cinco de Mayo treats. So there’s no excuse for not eating well on Saturday.

Crispy Baked Chicken and Black Bean Tacos

Crispy Baked Chicken and Black Bean Tacos


  • 1 tablespoon olive oil
  • 1/2 lb. boneless skinless chicken breasts, about 2 breasts, diced
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 3 tablespoons fresh cilantro, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup mild salsa
  • Crispy Baked Taco Shells:
  • 8 6-inch corn tortillas (I used white corn tortillas)
  • Canola oil cooking spray
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt


Crispy Baked Chicken and Black Bean Tacos:

Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink. Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.

Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.

Crispy Baked Taco Shells:

adapted from Eating Well

Preheat oven to 375°F. Heat tortillas in microwave on High until softened, about 30 seconds. (Alternatively, wrap in foil and heat in preheated oven until steaming, 5 to 7 minutes.)

Coat one side of tortilla with cooking spray and sprinkle with a little chili powder and salt.

Drape each tortilla over two rows of the oven rack and bake until crispy and brown, 7 to 10 minutes.


Crispy Baked Taco Shells adapted from Eating Well

Crispy Baked Chicken and Black Bean Tacos adapted from Harmons Healthy Living Recipe

More recipes perfect for Cinco de Mayo:

Super Fast Salsa, Barbara Bakes
Stacked Green Chile and Chicken Enchiladas, Barbara Bakes
10 Top Tomatillo Recipes, Foodie Crush
Grilled Shrimp Taco, Everyday Southwest
Key Lime Tart, Two Peas and Their Pod

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    Leave a Comment:

  1. says

    These Look Fantastic!!!!!! Totally a great idea to hang the tortillas from the rack like that versus holding them in loads of oil. Love it!

  2. says

    Awhile back I tried that method for baking the tortillas and we really liked it. It’s nice to have more room for all that delicious filling. Your tacos look incredibly tasty!

  3. Deb says

    What a scrumptious weeknight dinner! Crisping the shells in the oven is a great idea. I usually warm the tortillas in a skillet for soft tacos. My family would love crispy, crunchie!

  4. says

    Hi! Wow, these tacos look incredible and I love the idea of the crispy taco shells. I know we would devour these at our house! :) I’m enjoying looking at all the yummy recipes on your beautiful blog and subscribed by email so I can follow along! Have a great evening!

  5. says

    You can’t go wrong with hard shell tacos, especially with such yummy looking fillings. Thanks for the hint on baking the shells barbara. That’s really a neat idea to try!

  6. says

    Barbara, I wondered when I saw these, how do you eat them? I love the cool baking-the-tortilla idea. But how do you bite into it without it breaking up? do the sides fold down a little?

    • says

      You’re right, almost impossible to eat without making a mess. I definitely used a spoon to clean up all the bits that fell on to the plate.

  7. says

    Oh Barbara… that looks excellent! I never knew how to do taco shells like that. Can’t wait to share that idea with my husband. He’ll flip. Also, thanks for giving my Cinco de Mayo post a shout out! I appreciate it! :)

  8. says

    I have never made taco shells like this – thanks for posting that tip! And, I am loving the simple, clean design of your blog – great updates!

  9. says

    We just had fish tacos last night, but now I think tacos might be on the menu again next week! I love the idea of making your own stand and stuff tacos. Thank you for the idea!!