Open Faced Taco


An Open Faced Taco came to mind when I was looking for something to do with the extra tortillas I had on hand. I usually roll up the tortillas and make enchiladas but I had a taste for tacos not enchiladas. Instead of making a basic folded soft taco I imagined I could make an open faced taco similar to an open faced sandwich.


Just like an open faced sandwich my open faced taco can be eaten with either a knife and fork or with your fingers. Depending on the meal, I like the idea of eating with my fingers to catch all the wonderful bits and pieces that try to escape my mouth. Fried chicken, open faced tacos or pizza. All of them are finger licking good but for now open faced tacos are at the top of my list.



Open Faced Taco

4-6 tortillas
1 lb ground turkey or beef (optional: shredded chicken)
1 avocado sliced
1 14 oz can black beans drained
1 cup shredded lettuce
½ cup Mexican cheese or pepper jack cheese
½ cup fresh salsa
¼ cup red onion finely sliced
¼ cup taco sauce
¼ cup vegetable oil
¼ cup sliced black olives
½ cup water
1 tbsp butter
1 tbsp salt
1 tsp black pepper
1 tsp Adobo
1 1 oz pkg taco seasoning
Heat vegetable oil in a non- stick frying pan on medium heat. Lightly brown tortillas on each side. Drain on paper towels. Pour out oil from the pan. Reduce heat to low melt butter. Add black beans, red onion, ½ tbsp salt and ½ cup water. Warm the beans for 3 – 5 minutes then gently mash the beans. Turn off heat.

Brown ground turkey on medium high heat in a large frying pan. Drain off any grease. Reduce heat to medium low. Add seasonings along with ½ cup water and taco seasoning. Stir to mix well. Let simmer for 15 minutes.

Assemble Taco:
Spread a spoonful of black beans on bottom of taco
Taco Sauce
Black Olives
Fresh Salsa

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