Crisp Bean and Cheese Tacos

A plate of bean and cheese tacos topped with sour cream and green onions.

Crisp Bean and Cheese Tacos are oven baked to crispy perfection and are stuffed with refried beans and cheese.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 15

Servings tacos

Calories 139kcal

Author Beth, The Butcher’s Wife

Equipment

baking sheet lined with parchment paper or sprayed with cooking spray
small saucepan for heating the refried beans
cooking spray (like PAM) for spraying on the tortillas to make them crispy

Ingredients

15 corn tortillas *yellow or white corn - choose what you like - see notes on the amount needed
16 oz. can refried beans *see notes
2 cups cheddar cheese, grated/shredded *or your favorite kind of cheese
2 tbsp taco seasoning *or more to your liking
2 tbsp water *to thin out the beans
seasoned salt
cooking spray (like PAM)

Instructions

Preheat your oven to 400℉.
Line a baking sheet with parchment paper or spray your baking sheet with cooking spray.
Place the corn tortillas on the baking sheet. Spray both sides with cooking spray (this helps them bake crispy). Sprinkle seasoned salt on one side of the tortillas.
*You will most likely have to make 2 batches of these tacos. Not all 15 tortillas will fit on a baking sheet at one time.
Bake the tortillas in the oven for 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 crisp up but you can still fold them with the filling. When they hit this point, it is time to take them out of the oven.
While your tortillas are baking, in a small saucepan, add the refried beans, water and taco seasoning. Warm the beans on medium heat, stirring occasionally. Adjust the seasoning to your liking.
Once the beans are heated, remove the pan from the heat and set aside.
**I love my beans smooth, so I blend them in my food processor before heating them - this is my preference but not necessary at all.
Once the tortillas are out of the oven, take about 1-2 tablespoons of the refried beans and add them to half of each tortilla. Leave an edge around the filling so when you fold them over there is room for the filling to spread.
Sprinkle some of the cheese on top of the beans.
Repeat with all of the tortillas.
Fold the empty half of the tortillas on top of the half with the filling.
Place the tacos back in the oven to finish baking for about 4-6 minutes. Flip them over halfway through baking.
*Every oven cooks differently. Watch the tacos so they don't burn.
Once the tacos get crispy and to your liking, take them out of the oven and serve them with your favorite toppings. (See the blog post above for suggestions).
If baking in batches, bake the other batch of tacos.

Notes

Tortillas - you can use yellow or white corn tortillas. I prefer corn tortillas and like a thinner type of tortilla (see the blog post above for the kind I prefer). Do not use street taco size tortillas.

Beans - I prefer refried beans, but black beans could work too.

Cheese - you can use any type of cheese you prefer.

This recipe will make about 15 tacos. You could get more out of this recipe or less, depending on how much of the beans and cheese you put in each one.

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