Description
Loaded Taco Shells with Creamy Cheese Sauce is a delicious and satisfying dish featuring crispy taco shells filled with a flavorful mix of black beans, corn, bell peppers, and spices, topped with a rich and creamy cheese sauce. This easy-to-make recipe combines sautéed vegetables and beans with a homemade cheese sauce, baked to perfection and perfect for a quick dinner or casual gathering.
Ingredients
Scale
Taco Filling
- 8 crispy taco shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Creamy Cheese Sauce
- 1 tablespoon vegan butter or regular butter
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 3/4 cup unsweetened almond milk or regular milk
- 1/2 cup shredded cheddar cheese (or vegan cheese)
- 1 tablespoon nutritional yeast (optional)
- Pinch of turmeric
- Salt to taste
Instructions
- Preheat and prepare taco shells: Preheat your oven to 350°F (175°C) and arrange the taco shells upright in a baking dish to get them ready for filling and baking.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing for about 3 minutes until they become soft and fragrant.
- Cook the filling: Add diced red bell pepper, black beans, corn, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 5–7 minutes, stirring occasionally to blend the flavors. Stir in fresh cilantro before removing the mixture from heat.
- Fill and bake taco shells: Spoon the prepared filling evenly into each of the crispy taco shells. Place them in the oven and bake for about 10 minutes to warm through.
- Make the cheese sauce roux: While the tacos bake, melt butter in a small saucepan over medium heat. Whisk in the flour to form a roux and cook for 1 minute to eliminate the raw flour taste.
- Prepare the sauce: Slowly pour in the milk while whisking constantly. Continue stirring until the sauce thickens, about 3–5 minutes, ensuring it is smooth without lumps.
- Add cheese and seasonings: Stir in shredded cheddar cheese, nutritional yeast (if using), turmeric, and salt. Mix until the cheese is fully melted and the sauce is creamy.
- Serve: Remove the loaded taco shells from the oven, drizzle generously with the warm creamy cheese sauce, and serve immediately for a delicious meal.
Notes
- You can substitute regular cheese and butter with vegan options to make this recipe vegan-friendly.
- Use gluten-free flour if you need a gluten-free version.
- The cheese sauce can be thickened more by adding a little extra flour if needed.
- Feel free to add jalapeños or hot sauce for extra heat.
- Leftover cheesy taco filling can be stored in the fridge for up to 3 days.
