What Makes This Recipe So Good
The textures in these refried bean tacos are EVERYTHING. Delightfully crisp and crunchy taco shells, with a creamy and flavorful refried bean filling. Perfect for Meatless Mondays AND Taco Tuesdays alike!They’re super easy to make. Seriously. There’s only a handful of ingredients, and the most complicated part is frying the shells. If you can put food in a hot skillet, though, you can totally handle this!One of the best things about any type of tacos is their potential! The flavor options are endless because you can literally put anything at all in them. Use my cheese & bean taco recipe as a base and add spicy mayo, crisp lettuce, refreshing pico, tangy onions, or anything else you like.
Key Ingredients
Refried Beans – Canned refried beans make this recipe even easier, but you can absolutely use homemade refried beans instead. I’ve got a perfect recipe for Instant Pot Refried Beans on the blog. Refried black beans will also work here!Corn Tortillas – The key to really, really crispy tacos is to use corn tortillas, not flour. You can use flour tortillas if you prefer them, of course, but fried corn tortillas give you that incredible crunch that pairs so well with the creamy refried beans.
Chef’s Tips
Don’t skip the seasonings. Canned refried beans are good, but the spices make them next-level, much more like what you’d get in a restaurant instead of the grocery store. All you need is a little salt and a little cumin – so simple!These refried bean tacos are best when they’re fresh, so I don’t really recommend making them ahead of time. If you do have leftovers, refrigerate them in an airtight container without any toppings, then bake them or air fry them to reheat. They won’t be quite as crispy but they’ll still taste good!For really crispy taco shells, lay them on a wire cooling rack to drain the oil after pan-frying them. A plate lined with a paper towel will totally work, but the tacos will be laying in that hot oil that drains off, which can sometimes make them a little soggy on that side. If they’re on a cooling rack, the oil drips off and away from the tacos.
More Mexican-Inspired Recipes You’ll Love
Bell Pepper Nachos (Whole30)Easy Cheesy Salsa ChickenHomemade Air Fryer Tortilla ChipsVegan EnchiladasHomemade Taco Sauce
