When you asked for more sheet pan recipes I figured a crispy taco was a MUST. I tested a few flavor variations, but this Mediterranean-ish version was super unexpected in the best way and I CANNOT get enough of it. It's stupid fast, almost entirely pantry ingredients, and the sundried tomato oil running down your wrist on bite one is a whole moment. I'll take any excuse to get feta in a folded tortilla.
time 30 minutes | serves 4
what if I don’t like green pesto: I also love this with red pesto (which leans more into the sundried tomato flavor). Adjust to 1/4 cup of red pesto and omit the sundried tomatoes.
what if I don’t want to buy/make pesto: no worries! sub 1/4 cup finely chopped fresh basil, a squeeze of lemon and an extra clove of garlic and go extra on the feta. It’s not exact but pretty darn close.
do the tortillas have to be 6 inch exactly: no this is just what fits the filling perfectly but adjust to more or less tacos if you have a different size.
make in the air fryer: if you don’t want to turn the oven on you can absolutely pop these in the air fryer. Go as high of a temp as you can in a single layer - you’re just crisping the outside. Cook until golden on both sides (about 7 minutes).
make ahead: the bean mixture keeps in the fridge for up to 3 days. Assemble and bake when you're ready. The yogurt sauce is best fresh but also holds for 2 days.
make it GF: ✅ use corn tortillas in place of flour - see subs for instructions
make it DF: ❌
storing: let them cool fully, then store in an airtight container in the fridge for up to 3 days. Store sauce separate.
reheating:
the best way: reheat tacos on a sheet tray in the oven at 450F for 10 minutes.
the easy way: in the air fryer at 400F for a few minutes to recrisp the shells, or the microwave in a pinch! You can even enjoy these cold and they are tasty, they just lose the crunch.
For the bean mix:
2 x 540 ml cans white/cannellini beans
3 tbsp basil pesto
1/2 cup chopped sundried tomatoes + oil
zest of 1 lemon
1 clove garlic
1 tsp aleppo pepper flakes
1/2 tsp salt
1/2 tsp pepper
For the tacos:
8 x 6 inch flour tortillas
1/2 cup feta
avocado oil for coating
For the sauce:
1 cup plain greek yogurt
2 tsp honey
zest of 1 lemon
1 clove garlic
2 tsp lemon juice
1 tsp salt
To serve:
more sundried tomato oil
fresh basil
make your bean mixture
preheat oven to 425F.
drain and rinse your beans. Add to a bowl and roughly mash.
add 3 tbsp basil pesto, 1/2 cup chopped sundried tomatoes along with 1 tbsp of the oil they came in, zest of 1 lemon, 1 clove minced garlic, 1 tsp aleppo pepper flakes, 1/2 tsp salt, and 1/2 tsp pepper and mix until smooth.
assemble tacos
lay out tortillas on a large sheet tray. Divide bean mixture evenly across the tortillas.
sprinkle with feta (as much as you want really) and fold over. Spray or rub with oil on both sides just to coat.
bake for 20 minutes, flipping halfway - until golden brown and crunchy.
3. make your sauce
to a small bowl, add 1 cup plain greek yogurt, 2 tsp honey, zest of 1 lemon, 1 clove minced garlic, 2 tsp lemon juice and 1 tsp salt. Mix and taste. It should be tangy but not overpowering and just a hint of sweet.
serve
when tacos are baked, add to a serving plate and drizzle with more sundried tomato oil and fresh basil. Serve with sauce on the side.
For the bean mix
basil pesto: sub 1/4 cup finely chopped fresh basil, a squeeze of lemon and an extra clove of garlic and go extra on the feta
sundried tomatoes: can skip
fresh garlic: 1/2 tsp garlic powder
aleppo pepper flakes: skip or add 1/4 tsp chili flakes
For the tacos
flour tortillas: can use corn if GF - just be sure to warm in a damp paper towel first so they don’t break.
feta: sub any white cheese really
For the sauce:
greek yogurt: sour cream
To serve:
more sundried tomato oil: can skip
fresh basil: can skip
Let us know what you think of today’s recipe!!
Great job!! You always cover all the bases. Sounds yummy
Made and added capers to the dip.