Bean and Cheese Tacos

This vegetarian taco recipe is so quick and easy to make, you'll have plenty of time to make a few other sides, like Argentinian rice with herbs or sauteed fajita veggies, or make a few toppings like an avocado crema sauce or a quick and easy salsa made with canned tomatoes.

Whether you grew up eating refried beans or not, this flavorful recipe will be one you'll keep around. And, it's as simple as buying a can of refried beans. If you're feeling adventurous, you can make your own from scratch. 

🧾Ingredient Notes

• Refried Beans - You can make your own homemade beans or buy canned refried beans. A single 16-ounce can work for this recipe.  You can also use black beans in this recipe. 
• Tortillas- You can use any type of soft shell tortillas, corn, or flour, to make the crispy fried tacos. You can also use crunchy taco shells if you prefer but that isn't my favorite. 
• Cheddar Cheese - I prefer to shred my own cheddar cheese for this recipe, but you can use pre-shredded if you want. Sharp cheddar tastes great on tacos! You can also use Monterey jack or pepper jack cheese. 
• Lime Juice - Squeeze fresh limes into this recipe for plenty of flavor.
• Spices- Chili powder, cumin, onion powder, and garlic powder.  You can also replace all the spices by using leftover taco seasonings.
• Vegetable Oil - You can also use avocado oil, or another high-heat oil if you prefer.
• Optional Toppings- Add classic toppings shredded lettuce, fresh tomatoes, and chopped onion. Sour cream, salsa, or pico de gallo for sauces. For a spicy taco add extra jalapenos or hot sauce. 

⏲️How to Make Bean and Cheese Tacos

You can make the shells crispy or soft, you can experiment with how you like them best.

Prep the Toppings

Shred the cheddar cheese and prepare any other toppings you might want to add to your tacos. This recipe comes together fast so you will want to have all the prep done before you start cooking.

Make the Beans

Heat the refried beans over medium heat until they're good and hot.  You can do this in a microwave or on the stovetop  Then, add the seasonings and lime juice and stir it all together.

Taste for seasonings now and adjust. Add salt, black pepper, or cayenne pepper as needed. 

Assemble

Spread the beans onto the taco shells and top them with cheese.

There are 2 ways to finish cooking these tacos. One makes soft shells, and one makes crispy shells.

Fry

Fold the tacos in half and lay them in a large, hot skillet. Fry them for about 2 minutes on each side, until they get crispy on the outside. Repeat until all your tacos are crispy.

You can keep the fried tacos warm in a 200°F oven until they're all cooked.

Soft Shell Bean Tacos- Optional

Preheat oven to 350°F.  After you assemble the tacos, lay them flat on a large baking sheet. Put them back in the oven until the tortillas are soft and the cheese is melted. Top with your favorite toppings, and enjoy!

To Make Refried Beans from Whole Canned Beans

If you prefer to make your own refried beans, buy a 16-ounce can of pinto beans. Drain the water and pour them into a mixing bowl. Use a potato masher to break up the beans, then heat in a pan or microwave.

Add the spices and lime juice and continue mashing until the beans have a similar texture to refried beans. I don't recommend a food processor as it takes away all the texture. 

🥗What to Serve with Bean Tacos

These easy tacos go great with other Tex-Mex foods. But one of my favorite secrets is to add a runny egg and turn them into breakfast tacos.

On the side try an avocado corn salad or flavorful grilled corn ribs. To start serve up a plate of sweet potato nachos or chips and fruit salsa.

Of course, you can never go wrong with a simple vodka lime margarita!

🌡️Storing Leftovers

Leftover bean tacos can be stored in the fridge for up to 2 days. Just wrap them tightly in plastic wrap or foil. Keep in mind, that the shells may get soggy after they've been sitting in the fridge, so I recommend eating these fresh or within a day or two.

To reheat your tacos, wrap them in foil, then put them in the oven at 350°F until hot through, about 8-10 minutes. Or reheat in an air fryer. 

You can make these beans ahead of time and store them in the fridge until you're ready to serve. Then, just microwave the beans and make your tacos as directed. You can also shred your cheese ahead of time and store it in the fridge in a Ziploc bag.

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Common Recipe Questions

Is this recipe gluten-free?

If you use 100% corn tortillas this recipe will likely be gluten-free. Check all labels of your individual items but own their own they should be GF.