These Crispy Refried Bean Tacos made with crispy, golden-brown tortillas, perfectly seasoned refried beans, and a handful of your favorite garnishes will have you hooked! Made from scratch in less time than it takes to order takeout, you’ll want to make these again and again.
All of the ingredients for these refried bean tacos are common pantry staples you probably already have on hand. Made primarily of pinto beans and a handful of aromatics, these crispy tacos are perfect for dipping or topping with your favorite salsa and guac.
Why You'll Love these Crispy Refried Bean Tacos
- Crispy, crunchy shells. Lightly fried corn tortillas set these refried bean tacos apart from all the rest. The satisfying crunch when you first bite into one will have you going back for more!
- Vegetarian-friendly. These crispy refried bean tacos are made without meat, making them a great vegetarian option for any meal. They can also be quickly and easily adjusted to make them completely vegan with just one garnish swap–see notes below!
- Ready in under an hour. Made of simple ingredients, these quick crispy refried bean tacos come together in only 40 minutes and require only 10 minutes of preparation before cooking.
Ingredient Notes
To make these delicious Crispy Refried Bean Tacos, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - you can also use olive oil or vegetable oil.
- onion - for best results, use white or yellow onions. If you don’t have either of those available, you can use whatever you have on hand.
- garlic - use fresh garlic if you can, but pre-minced garlic is okay to use, too.
- pinto beans - if you don’t have pinto beans, you can use canned refried beans or use black beans instead.
- water
- cumin - you can use coriander or a taco seasoning blend instead of the cumin in this recipe.
- paprika - if you don’t have paprika, use an equal amount of chili powder (it may be a bit spicier).
- lime juice - fresh lime juice is best, but you can use concentrated lime juice if you need to!
- cilantro - if you’re not a fan of cilantro, try parsley or omit the herbs entirely.
- corn tortillas - you can use white corn tortillas, yellow corn tortillas, or flour tortillas instead.
- salt and pepper
You will also need measuring cups and spoons and large skillet.
How to Make the Best Crispy Refried Bean Tacos
First, make the refried beans.
- Sauté aromatics. Heat 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
- Add beans and seasoning. Add pinto beans, water, cumin, paprika, salt and pepper. Mix well and cook until the beans are heated through and softened, about 5 minutes.
- Mash. Turn the heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding a little bit of water if needed. You can mash half of the beans to make it a bit chunky, or transfer it all to a food processor and blend to puree.
- Add remaining ingredients. Stir in lime juice and cilantro and set aside in a bowl.
For more tips on making homemade refried beans, see our recipe post: Refried Beans.
Next, assemble and cook the tacos.
- Assemble and fold. Add a few tablespoons of the refried bean filling to each tortilla and fold it over to close into a half moon shape.
- Cook in batches. In a separate skillet, heat the remaining 3 tablespoons of oil over medium-high heat until the hot oil sizzles, about 1 minute. Place the tacos (in batches) on the skillet and cook until nicely browned and crispy, about 1-2 minutes on each side.
- Serve. Serve warm with a sprinkle of cilantro on top, lime wedges on the side, and a side of guacamole, pico de gallo, or sour cream, if desired.
Recipe Variations
- Use corn tortillas. This is a great option for people who are gluten-free, and the corn adds extra texture and flavor.
- Try different beans. Pinto beans are classic, but you can also make homemade refried beans with black beans as well.
- Load up on veggies. Saute some bell peppers and onions, then add the fajita veggies to each taco.
- Add cheese. Cheese makes everything better, right? Sprinkle your favorite melting cheese or a Mexican cheese blend for a molten cheese moment.
How to Serve
These crispy bean tacos are delicious served on its own with some classic Mexican sides for dipping including:
- guacamole - try our homemade Guacamole or use store-bought.
- pico de gallo - you can also try our homemade Pico de Gallo.
- sour cream - greek yogurt makes a good substitute for sour cream in a pinch, or use a vegan plant-based sour cream to make the recipe completely vegan.
- lime wedges - a squeeze of lime juice adds the right amount of tanginess to these tacos.
- mango salsa - for a tropical twist, serve these crispy tacos with out easy Mango Salsa.
- queso - instead try something more comforting with a drizzle or side serving of Queso for dipping. You can also try our Vegan Queso as a dairy-free alternative.
For more recipes, see our 25 Mexican Side Dishes.
Recipe Tips and Tricks
- Don’t forget the flavor. Without adding seasonings, plain refried beans are bland. It’s the spice that makes these special! If you need to use canned refried beans instead of starting with whole pintos, make sure you add the spices to make sure
- Skip the skillet. You can quickly and easily pan-fry these crispy refried bean tacos…but isn’t everything better in an air fryer? Heat your air fryer to 375℉ and brush or spray tacos with oil before air frying them in small batches for 5-6 minutes.
- Use a wire rack. Want extra-crispy tacos? Set tacos on a wire rack (with a paper towel underneath) to cool while you cook them in batches. Creating space for air to cool the underside prevents the taco from steaming itself, so you get the crispiest tacos ever!
Storing and Freezing Instructions
How to Store
These crispy refried bean tacos are best eaten fresh, but you can transfer leftovers to an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat them in the oven at 350℉ until warmed through and crispy, about 10-15 minutes.
How to Freeze
Arrange the crispy tacos on a lined baking sheet and freeze uncovered for 1 hour. Once frozen, transfer the tacos to a freezer bag in a single layer (or with a sheet of wax paper between
FAQ
Normally, you need to check the can to make sure your refried beans are vegetarian, as many brands include lard for a traditional flavor. These refried bean tacos are made from scratch though, so you're completely in control of the ingredients. They're naturally vegetarian and vegan (depending on your favorite toppings).
The texture is part of what makes these tacos so good! You want to bite through a crispy tortilla to find the savory, seasoned bean mixture inside. If your tacos are not crispy, you probably did not griddle them long enough or cooked them at too low a temperature. They can also soften up as they sit, so it's best to eat them while still hot from the pan.
Refried beans are already an excellent source of plant-based protein, but you can certainly add even more if needed! If you eat meat, you can cook up some taco meat or add some grilled chicken. For vegan tacos, add soyrizo, plant-based crumbles, or crispy tofu instead.
More Vegetarian Recipes with Tortillas
- 15 Best Taco Recipes
- Vegan Chickpea Tacos
- Vegetarian Quesadillas
- Cauliflower Tacos
- Chilaquiles Verdes
- Cheese Quesadilla
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Recipe
Crispy Refried Bean Tacos
- Total Time: 40 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
These Crispy Refried Bean Tacos made with crispy, golden-brown tortillas, perfectly seasoned refried beans, and a handful of your favorite garnishes will have you hooked! Made from scratch in less time than it takes to order takeout, you’ll want to make these again and again.
Ingredients
- ¼ cup avocado oil, divided
- ½ small onion, diced
- 1 clove garlic
- 1 (15 ounce) can pinto beans, rinsed and drained
- ¼ cup water
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika (or chili powder)
- ⅛ teaspoon salt (or to taste)
- ⅛ teaspoon ground black pepper
- 1 teaspoon fresh lime juice
- ½ tablespoon fresh cilantro, finely chopped (plus more for serving)
- 6-8 small flour tortillas (6 inches)
For serving (optional):
- fresh cilantro, chopped
- lime wedges
- guacamole
- pico de gallo
- sour cream
Instructions
Make the refried beans:
- Heat 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
- Add pinto beans, water, cumin, paprika, salt and pepper. Mix well and cook until the beans are heated through and softened, about 5 minutes.
- Turn the heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding a little bit of water if needed. You can mash half of the beans to make it a bit chunky, or transfer it all to a food processor and blend to puree.
- Stir in lime juice and cilantro and set aside in a bowl.
Assemble and cook the tacos:
- Add a few tablespoons of the refried bean filling to each tortilla and fold it over to close into a half moon shape.
- In a separate skillet, heat the remaining 3 tablespoons of oil over medium-high heat until the hot oil sizzles, about 1 minute.
- Place the tacos (in batches) on the skillet and cook until nicely browned and crispy, about 1-2 minutes on each side.
- Serve warm with a sprinkle of cilantro on top, lime wedges on the side, and a side of guacamole or sour cream, if desired.
Notes
How to store: These crispy refried bean tacos are best eaten fresh, but you can transfer leftovers to an airtight container and refrigerate for up to 4 days.
How to reheat: Reheat them in the oven at 350℉ until warmed through and crispy, about 10-15 minutes.
How to freeze: Arrange the crispy tacos on a lined baking sheet and freeze uncovered for 1 hour. Once frozen, transfer the tacos to a freezer bag in a single layer (or with a sheet of wax paper between
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
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