Name: Crispy Cheesy Refried Bean Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 8 small corn tortillas; 1½ cups refried beans (canned or homemade); 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend); 1 tbsp olive oil or neutral cooking oil; 1/2 tsp garlic powder; 1/2 tsp cumin (optional); Salt & pepper, to taste; Optional toppings: sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, hot sauce, jalapeños, chopped cilantro

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Crispy Cheesy Refried Bean Tacos are my go-to for an easy, satisfying vegetarian dinner that comes together with minimal effort. These tacos are crispy on the outside, cheesy and savory on the inside, and they hit all the right comfort food notes. Perfect for Taco Tuesday—or any day I’m craving something simple and delicious.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 small corn tortillas

1½ cups refried beans (canned or homemade)

1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

1 tablespoon olive oil or neutral cooking oil

½ teaspoon garlic powder

½ teaspoon cumin (optional)

Salt & pepper, to taste

Optional toppings: sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, hot sauce, jalapeños, chopped cilantro

Directions

Prep the Beans:
I warm the refried beans in a small pan with garlic powder, cumin, salt, and pepper. Just enough to make them smooth and easy to spread.

Assemble the Tacos:
I lay out the tortillas and spread the bean mixture on one half of each. Then, I top the beans with a good sprinkle of shredded cheese and fold the tortillas in half.

Cook Until Crispy:
In a skillet over medium heat, I add a bit of oil and cook the tacos for about 2–3 minutes per side. I press them slightly with a spatula to help them crisp up and melt the cheese. I add more oil if needed for a golden, crunchy shell.

Serve and Top:
I serve these right away while they’re hot and crispy. I love adding toppings like sour cream, salsa, and fresh cilantro for extra flavor and texture.

Servings and timing

This recipe makes 4 servings and takes about 20 minutes total—10 minutes to prep and 10 minutes to cook.

Variations

I sometimes swap in flour tortillas for a softer but still crispy shell.

For extra flavor, I sprinkle a little cheese directly in the skillet before adding the taco—this creates a golden, lacy cheese crust.

I like adding sautéed mushrooms, onions, or peppers inside for a veggie-packed version.

Spicy food fans in my house enjoy mixing hot sauce into the beans before cooking.

For a vegan version, I use plant-based cheese and oil, and make sure the beans are dairy-free.

Storage/Reheating

If I have leftovers, I store the cooked tacos in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet over medium heat to restore the crispiness. Microwaving works too, but they won’t be as crispy.

FAQs

What type of refried beans should I use?

I usually go with canned for convenience, but homemade refried beans add a richer flavor. Either works great—just season to taste.

Can I bake these tacos instead of frying?

Yes, I can bake them at 400°F (200°C) for 10–12 minutes, flipping halfway through, until they’re golden and crisp.

What cheese melts best for these tacos?

Cheddar, Monterey Jack, or a Mexican blend all melt well. I sometimes combine two for more flavor.

How can I make them gluten-free?

As long as I use certified gluten-free corn tortillas and double-check the refried beans, this recipe is naturally gluten-free.

Can I freeze these tacos?

I don’t recommend freezing assembled tacos, but I can freeze the bean filling separately. The texture of the tortillas doesn’t hold up well after freezing.

Conclusion

These Crispy Cheesy Refried Bean Tacos are a weeknight hero—fast, satisfying, and endlessly customizable. I love how they bring together pantry staples and fresh toppings in one crunchy, cheesy bite. Whether I’m feeding a crowd or just making dinner for myself, they never disappoint.

Recipe:

Crispy Cheesy Refried Bean Tacos

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Crispy Cheesy Refried Bean Tacos are an easy and satisfying vegetarian dinner featuring crispy corn tortillas filled with seasoned refried beans and melted cheese. They’re customizable, quick to make, and perfect for any taco night.

Ingredients

8 small corn tortillas

1½ cups refried beans (canned or homemade)

1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

1 tbsp olive oil or neutral cooking oil

½ tsp garlic powder

½ tsp cumin (optional)

Salt & pepper, to taste

Optional toppings: sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, hot sauce, jalapeños, chopped cilantro

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Instructions

Warm the refried beans in a small pan over medium heat. Stir in garlic powder, cumin (if using), salt, and pepper until smooth and well combined.
Lay out the tortillas and spread the seasoned bean mixture on one half of each tortilla.
Top the beans with shredded cheese and fold each tortilla in half.
Heat a skillet over medium heat and add a bit of oil. Cook the tacos for 2–3 minutes per side, pressing gently with a spatula until crispy and golden.
Serve immediately with your choice of toppings such as sour cream, salsa, or chopped cilantro.