Crispy Cheesy Refried Bean Tacos
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If you’re looking for a fast and budget-friendly dinner, these Crispy Cheesy Refried Bean Tacos are the perfect solution! They come together in minutes, using simple pantry staples to create a meal that’s both crispy, cheesy, and full of flavor.
To make these delicious tacos, you’ll start by filling corn tortillas with a savory refried bean mixture, seasoned with cumin and salt for extra depth. A generous sprinkle of cheddar cheese adds melty goodness to every bite. Once assembled, the tacos are gently pan-fried in a thin layer of oil, transforming them into golden, crispy delights with a satisfying crunch.
These tacos are versatile and customizable—you can top them with sour cream, avocado, salsa, or fresh cilantro for an added taste of freshness. Whether you’re making them for a quick weeknight dinner, an easy lunch, or even a fun appetizer, they deliver bold flavors and irresistible texture with minimal effort. Serve them alongside Mexican rice, black beans, or a crisp salad for a complete meal!
Ingredients for Crispy Refried Bean Tacos
- REFRIED BEANS
- CUMIN
- SALT
- CORN TORTILLAS
- NEUTRAL OIL
- CHEDDAR OR MEXICAN-STYLE CHEESE
Instructions for Crispy Cheesy Refried Bean Tacos
Prepare the Filling: In a medium bowl, mix together refried beans, cumin, and salt until well combined.
Assemble the Tacos: Place 2 tablespoons of the bean mixture onto the center of each corn tortilla, spreading it evenly. Sprinkle with cheddar cheese, ensuring every bite gets melty goodness.
Heat the Oil: Add a thin layer of oil to a large skillet and heat it over medium heat until hot.
Cook the Tacos: Carefully place the folded tacos in the skillet in a single layer. Cook for about 3 minutes, pressing down slightly if needed to keep the tortillas closed, until golden brown and crispy.
Flip & Crisp: Use tongs or a spatula to flip the tacos and cook for another 2-3 minutes, until golden and perfectly crisp on both sides.
Drain & Serve: Transfer the cooked tacos to a plate lined with paper towels or a wire cooling rack to drain excess oil. Repeat with the remaining tacos.
Add Toppings & Enjoy: Once drained, top with your favorite salsa, sour cream, fresh cilantro, or guacamole. Serve warm and enjoy!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes! While corn tortillas provide the best crunch, flour tortillas will work too—they’ll just be softer and slightly less crispy.
How do I prevent my tacos from opening while frying?
Press down gently with a spatula while cooking, or use a toothpick to hold them closed until they crisp up.
Can I make these tacos ahead of time?
These tacos are best enjoyed fresh, but if you have leftovers, store them in the refrigerator in an airtight container and reheat them in the oven or air fryer to restore crispiness.
What toppings go well with these tacos?
Try sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, or pickled jalapeños for extra flavor!
Can I bake these instead of frying?
Yes! Brush the tacos lightly with oil and bake at 400°F for 10-12 minutes, flipping halfway through for even crispiness.
Can I use different cheeses?
Absolutely! Monterey Jack, pepper jack, or a Mexican cheese blend all work well for a melty, flavorful taco.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F for 5-7 minutes to restore crispiness.
What side dishes pair well with these tacos?
Serve with Mexican rice, black beans, elote (Mexican street corn), or a fresh avocado salad for a complete meal!
FOR MORE RECIPES LIKE THIS, TRY:
Crispy Cheesy Refried Bean Tacos
Real Mom Kitchen
Equipment
Ingredients
- 16 oz can refried beans
- ¼ tsp cumin
- ½ tsp salt
- 12 corn tortillas
- neutral oil for frying (I use canola)
- 2 cups cheddar or Mexican-style cheese shredded
Instructions
- In a medium bowl, add refried beans, cumin, and salt. Stir well until well combined.
- Place 2 tablespoons bean mixture in the center of each corn tortilla. Spread out to cover the tortilla. Top with some of the cheddar cheese.
- Add thin layer of oil to large skillet and heat over medium heat.
- Once oil is hot, gently placed folded tacos in skillet in one flat layer. Cook tacos 3 minutes or until crisped and golden brown on bottom. Press down on tacos if needed to hold shell closed.
- Use tongs or spatula to flip tacos over. Cook another 2 to 3 minutes or until crisped and golden brown.
- Transfer tacos to plate lined with paper towels or to wire cooling rack over paper towels. Let oil drain while cooking any remaining tacos. Once drained, add desired toppings and serve. Serves 6.
