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Crispy Refried Bean Tacos Recipe

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These crispy refried bean tacos offer a delightful combination of a golden, crunchy exterior with a creamy, flavorful bean filling. This quick and easy vegetarian meal is perfect for busy weeknights, ready in just 35 minutes, and served best with a refreshing avocado lime crema.

Ingredients

Refried Beans

  • 2 tbsp olive oil
  • 1 white onion, finely diced
  • 3 garlic cloves, minced
  • 2 × 400 g cans pinto beans, drained and rinsed
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp cayenne chili pepper (optional)
  • ½ cup water
  • Juice of 1 lime
  • Salt and black pepper, to taste

Tacos

  • 6 mini flour or corn tortillas
  • 100 g grated cheddar cheese
  • 2 tbsp olive oil, for frying
  • Avocado lime crema, for serving

Instructions

  1. Make the refried beans: Heat olive oil in a pan over medium heat. Add diced onion and garlic, sauté for 7–9 minutes until soft and translucent, stirring frequently to prevent burning.
  2. Add spices and beans: Stir in paprika, cumin, onion powder, and cayenne chili pepper if using; cook for about 1 minute until fragrant. Then add pinto beans and water.
  3. Cook and mash beans: Simmer for 10 minutes, stirring occasionally. Use the back of a spoon or potato masher to mash about two-thirds of the beans, leaving some intact for texture. Continue cooking for an additional 5 minutes until thick and creamy.
  4. Season the beans: Remove from heat, then squeeze in lime juice. Season with salt and black pepper to taste and stir well.
  5. Assemble the tacos: Spread a generous layer of refried beans over one half of each tortilla. Sprinkle grated cheddar cheese on top. Fold tortillas over, leaving a small gap at the top to ensure crispness during frying.
  6. Crisp the tacos: Heat olive oil in a large pan over medium heat. Fry each folded taco for 2–3 minutes per side or until golden brown and crispy.
  7. Serve: Serve the crispy tacos immediately with avocado lime crema on the side for dipping to add creaminess and a fresh tangy flavor.

Notes

  • Use either flour or corn tortillas based on preference; mini tortillas work best for crispiness.
  • Adjust the cayenne chili pepper quantity or omit for less heat.
  • The avocado lime crema adds a creamy, cooling contrast—consider homemade or store-bought.
  • To make vegan, substitute cheddar cheese with a vegan cheese alternative and ensure the crema is vegan.
  • Leftover refried beans can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://yumntasty.com/crispy-refried-bean-tacos-recipe/