Are refried beans vegetarian?

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).

Why aren't my refried bean tacos crispy?

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.

How can I add protein to refried bean tacos?

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.

Crispy Refried Bean Tacos

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

1/4 cup avocado oil, divided
1/2 small onion, diced
1 clove garlic
1 (15 ounce) can pinto beans, rinsed and drained
1/4 cup water
1/4 teaspoon ground cumin
1/4 teaspoon paprika (or chili powder)
1/8 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper
1 teaspoon fresh lime juice
1/2 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

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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