Crispy Refried Bean Tacos Recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Cost: $4.58 per recipe / $1.15 per serving

If using my homemade refried beans, cook the refried beans in advance (see note).
Add about ½ cup of refried black beans to the center of each tortilla. Spread with a spoon to cover the entire tortilla, leaving about ¼ to ½ inch around the edges.
Sprinkle shredded cheddar cheese on one half of the tortilla. Fold the tortilla in half and press gently to seal together.
In a large skillet over medium heat, heat the olive oil. Once hot, add the tacos, being careful not to overcrowd the skillet. Cook for 2 to 4 minutes on each side, or until golden brown and crispy. Once crispy, transfer the tacos to a paper towel-lined plate to absorb the excess oil. Repeat the process until all the tacos are cooked.
Serve with dipping sauce of choice. Enjoy!

The crunchy taco shells are best enjoyed fresh for ultimate crispiness, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a hot, dry skillet or in the air fryer for a few minutes at 350F until crispy again!

Prep time does not include cooking the beans.
Cook the refried beans in advance. Homemade refried beans are a lot easier to work with when cooked and cooled in advance because they thicken up considerably as the beans cool. I recommend cooking the refried beans 1-2 days in advance and using cold from the refrigerator.
Freeze the excess refried beans. If you are making my homemade refried beans, you may have leftover beans. Freeze them in 1 cup or 2 cup servings for future meals. Or, incorporate them in the rest of your weekly meal plan and add them to these Vegan Burritos or this Enchilada Casserole, or spread them on a savory Vegan Torta!

Dipping Sauce Ideas: