These crispy refried bean tacos are such a delicious quick and easy vegetarian dinner that can be made from pantry staples. They’re ready in under 20 minutes and can be made with homemade refried beans (recipe below), or with your favorite store-bought variety.

I make these refried bean tacos at least once a week, zero exaggeration. They’re a great option for the whole family – my toddler loves them! – and come together so quickly, too. For more taco goodness, make sure you’ve tried these baked black bean tacos or these incredible potato tacos.

I served my tacos with this easy avocado lime crema, which is made with a base of Greek yogurt so it’s healthy and high in protein! They would also be delicious with this creamy jalapeno sauce for a bit of spice, or this creamy salsa dressing.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post.

Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

• Mini Flour or Corn Tortilla Wraps: Both work well, so choose based on your preference. Flour tortillas are softer, while corn tortillas offer a slightly different texture and flavor. You could use regular-sized tortilla wraps to make quesadillas instead!
  
• Refried Pinto Beans: These form the base of the tacos. You can make your own refried beans (using this 10-minute refried bean recipe) or use a store-bought version. Black beans can be substituted for a different flavor – try these Mexican black beans instead.
  
• Cheddar Cheese: Adds a melty, gooey layer. You can use a different cheese like Monterey Jack (I love a combination of cheddar and Monterey jack!), pepper jack, or a vegan cheese alternative to make this recipe plant-based.
  
• Olive Oil: For frying the tacos to crispy perfection. You can also use another neutral oil like vegetable oil.

How To Make Refried Bean Tacos

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe, plus some tips to help you get the best results.

1. Prepare the Refried Beans: Make your refried beans according to the recipe instructions, or use a store-bought can for convenience.
   
2. Assemble the Tacos: Take each mini tortilla and spread a layer of refried beans over one half. Sprinkle grated cheddar cheese over the beans, then fold the tortilla in half, leaving a small gap at the top. This helps the cheese and beans get extra crispy.
   
3. Fry the Tacos: Heat the olive oil in a large pan over medium heat. Fry the tacos for 2-3 minutes on each side, pressing down slightly to help the cheese melt and the tortillas get golden brown and crispy.
   
4. Serve: Serve the crispy tacos with my avocado lime crema for dipping – it’s honest addictive!

Top Tips \ Chef’s Notes

• Press While Frying: Press down gently on the tacos with a spatula while frying to get an even crisping and melting of the cheese.
  
• Fold the tortillas not quite in half: Leaving a small amount of exposed taco filling when folding your taco means the cheese and beans there get extra crispy when frying – a small touch, but it makes the textures absolutely incredible!
  
• Watch the Heat: Keep an eye on the heat while frying to prevent the tortillas from burning before the cheese melts.

Storage

These tacos are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet to regain some of the crispiness.

These refried bean tacos are best served fresh, though, and are so easy to make that I would recommend just storing the refried beans in an airtight container and assembling your tacos when you’re ready to eat them!

FAQs

Can I make these tacos ahead of time?
Yes, you can assemble the tacos ahead of time and fry them just before serving. This helps to keep them crispy.

Can I freeze these tacos?
It’s best to freeze them before frying. Assemble the tacos, freeze them on a baking sheet, then transfer them to a freezer bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.

What can I use instead of cheddar cheese?
You can use any melty cheese like Monterey Jack, pepper jack, or even a vegan cheese substitute.