Crispy Cheesy Refried Bean Tacos
These crispy pan-fried tortillas are stuffed with melty cheese and refried beans. Made with only four ingredients you probably already have on hand, these vegetarian tacos are so easy to throw together, and the whole family will love them. Get creative with your favorite toppings and throw this easy Mexican recipe into the rotation!
Servings 12 tacos
- 1 16-ounce can refried beans or make your own
- ¼ teaspoon cumin
- ½ teaspoon salt
- 12 corn tortillas
- neutral oil like avocado oil, for frying
- 2 cups freshly shredded cheese Mexican-style or cheddar
Empty can of refried beans into medium bowl. Add ¼ teaspoon cumin and ½ teaspoon salt, then stir well until mixture is very smooth.
Place 2 tablespoons bean mixture in center of 1 corn tortilla and flatten to fill tortilla, then add shredded cheese. Fold tortilla in half and set aside. Repeat until all tacos have been formed.
Add thin layer of neutral 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.
- Refried Beans: You can also use refried black beans if you prefer.
- Suggested Toppings: Guacamole, spicy mayonnaise, sour cream, lettuce, jalapeños, bell peppers, pico de gallo, taco sauce, onions, cilantro.
- Make it Vegan/Dairy Free: Use vegan cheese.
Serving: 1taco | Calories: 149kcal | Carbohydrates: 16g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 456mg | Potassium: 65mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg | Net Carbs: 13g