Crisp Bean and Cheese Tacos are oven baked to crispy perfection and are stuffed with refried beans and cheese. These oven baked bean and cheese tacos are easy to make and are done in 30 minutes or less.

A plate full of crisp bean tacos with sour cream and chopped green onions on top.

What Ingredients are Needed to Make Crisp Bean and Cheese Tacos?

You need only a few ingredients to make these easy oven baked bean and cheese tacos. You need:

Corn tortillas (yellow or white – whichever you prefer)
Refried Beans (or your favorite type of beans)
Shredded Cheddar Cheese (or your favorite cheese)
Taco Seasoning
Seasoned Salt or regular table salt
Taco Toppings of your choice (sour cream, salsa, onions, tomatoes etc.)

What kind of Refried Beans do you use for Crispy Bean Tacos?

The recipe calls for refried beans but you can use any type of beans. Black beans would be delicious in these crispy bean tacos. I prefer refried beans because the creaminess and melty cheese make the best crisp bean tacos.

You can use any brand of refried beans. I love Rosarita brand (not getting paid to say that). I love smooth and creamy refried beans so I always blend the beans in my food processor or a hand mixer works great too. You do not have to do this – it’s just my preference.

SIDE NOTE: You can buy creamy smooth beans in a can but the texture and taste is just not as good in my opinion. So I buy refried beans and blend them – the blending of the beans is completely optional. Just use whatever you prefer.

smooth and creamy refreid beans, blended in food processor

What kind of tortillas do you need for Oven Baked Bean Tacos?

I prefer yellow corn tortillas. You can use white corn tortillas, and any brand is great. I prefer the thin corn tortillas. I find the thin tortillas bake up a little more crisp in the oven. Use what you prefer.

How do You Make Crisp Bean and Cheese Tacos?

This recipe makes about 15 tacos. You could end up with more or less depending on the amount of beans/cheese you put in each taco.

You will need a cookie sheet/baking sheet. I use a half sheet pan.

Line your sheet pan with parchment paper or spray it with cooking spray.

Preheat your oven to 400 degrees F.

You will most likely have to make 2 batches of tacos. Not all 15 will fit on the pan the same time.

Spray both sides of the tortillas with cooking spray, and sprinkle one side of them with seasoning salt or regular salt.

Bake the tortillas in the oven for about 5 minutes. Then flip the tortillas to the other side and let them bake for another 3-5 minutes. Watch the tortillas closely after you flip them. You want the tortillas to bake up to where they are starting to get a little crisp but you can still fold them with the filling. When they hit this point, it is time to take them out of the oven.

NOTE: Every oven cooks different. I noticed my oven cooks anywhere from 25-50 degrees lower than the temperature is set for. I have an oven thermometer so I can watch the temperature. Because your oven may cook different, your tortillas may crisp up a little faster or take a bit longer. You will flip them the first time when they are starting to bake and become slightly crisp and a little stiff. They won’t be floppy but will have a little stiffness to them; but you should still be able to fold them in half.

Corn tortillas on a parchment paper lined baking sheet that are sprinkled with seasoned salt.

While your tortillas are baking, heat your beans. In a small saucepan, add your beans and the little bit of water. Heat your refried beans over medium heat. Add the taco seasoning and mix it into the beans. Adjust the seasoning to your liking.

When the tortillas have started to crisp up, it is time to fill them. Place the beans on one half of the tortilla, leaving an edge to the tortilla. The filling will spread a little when the tortilla is folded over, so place the beans in the center of one half of the tortilla.

Then, top the beans with grated cheese. You can use as much cheese as you like. The more filling there is in each tortilla, the filling may melt out on to the pan as they bake. (Totally ok, just be aware.)

Corn tortillas on a parchment lined baking sheet with slightly baked corn tortillas that are topped with refried beans and grated cheese.

After you have added the beans and cheese on one half of the tortilla, then fold the tortilla on top of the filling.

A crisp taco on a baking sheet with beans and cheese inside.

Repeat with all of the tacos, adding the beans and cheese to each tortilla and folding them over the filling. Once they are folded into tacos, place them back in the oven to finish crisping up.

Watch the tacos so they don’t burn and get too crispy. They should bake for another 4-6 minutes. Flip them over half way through baking.

NOTE: Every oven bakes differently. The cooking/baking times are just estimates. Watch them closely as they bake.

Once the bean and cheese tacos are crispy and to your liking, take them out of the oven.

A hand holding a fresh baked crisp bean and cheese taco.

Serving Crisp Bean and Cheese Tacos

These crisp bean tacos are delicious with toppings, but can certainly be eaten without toppings.

I like to top my bean and cheese tacos with sour cream and chopped green onions. Some ideas for toppings are : sour cream, salsa, guacamole, Pico de Gallo, avocado salsa, chopped tomatoes, onions, and lettuce.

Crisp baked tacos with bean and cheese filling topped with sour cream and green onions.

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