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Gluten free, dairy free, guacamole, taco, tacos, taco night, corn tortilla tacos, chicken, beans, healthy, diet friendly, lighter, healthy cooking, recipe, dinner night, taco Tuesday

baked chicken & bean tacos with guacamole and cashew cheese!

Course Appetizer, Main Course
Cuisine Mexican
Keyword dairy free, gluten free, dinner, tacos, corn tortillas, healthy eating, baked, chicken, cashew cheese, homemade, easy dinner, light cooking
Total Time 25 minutes
Servings 12 Tacos
Author Taralynn



  • 12 Small Corn Tortillas
  • 2 Tbsps Taco Seasoning
  • 1 Lb Ground Chicken (or your choice of protein - tofu, turkey)
  • 1 Cup Refried Beans


  • 1/2 Cup Avocados
  • 1/4 Cup Chopped Peppers
  • 2 Tbsps Chopped Red Onion
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsps Everything But The Bagel Seasoning
  • 1/4 Tsp Black Pepper

Extra Toppers

  • shredded iceberg lettuce
  • cashew queso cheese Fresh Cravings Brand
  • chopped tomatoes
  • sour cream


  1. Preheat oven to 400 degrees

  2. Cook up ground chicken on a skillet with the taco seasoning.

  3. Spray a baking sheet with cooking spray and lay out the corn tortillas. Top the tortillas evenly with the refried beans and ground chicken.

  4. Fold and bake for 12-15 minutes.

  5. While the tacos are baking, make the guacamole. Mix the avocados, peppers, onions, garlic, onion, pepper, and everything but the bagel seasoning together.

    *I didn't have any lime on hand, but I love adding lime to the guacamole as well.

  6. When the tacos are lightly brown and crispy, add your choice of toppings. I added the cheese and guacamole on top.

    *Sometimes I make these and keep the toppings in containers in the fridge, freeze the tacos and heat one up for lunch or dinner throughout the week. They are great for meal prep.