These crispy fried pinto bean tacos are stuffed with seasoned beans, tangy tomato sauce, and melted cheddar, all folded into corn tortillas and fried until golden. They’re easy to make with either homemade or canned beans and are even better topped with avocado sauce or garlic crema and pickled red onions.
When I lived in Mexico, I learned to make a simple tomato sauce by charring tomatoes, onion, and garlic, then blending them. I use that sauce in these pinto bean tacos, along with taco seasoning and cheddar. The partly mashed beans make a creamy, savory filling, and frying the folded tacos gives the corn tortillas crisp, golden edges.
This is the same fold-and-fry method I use for my crispy potato tacos. I like serving these with garlic crema and pickled red onions for a cool, tangy contrast. My crispy baked street corn tacos are another fun one to add to taco night.
Ingredients
See the recipe card for exact amounts.
- Pinto beans: I use pinto beans that I’ve cooked from dried beans in the Instant Pot; drained canned beans work well in this recipe too.
- Simple tomato sauce: Adds moisture and tomato flavor to the bean filling.
- Taco seasoning: To season the beans, I like my homemade version.
- Salt: Season your beans to taste; this can vary depending on the beans and taco seasoning you use. My version is salt-free.
- Corn tortillas: Warm them briefly so they’re flexible and less likely to crack when folded. When I don’t make my own, I like the ones from Costco.
- Cheddar cheese: Shredded cheddar adds flavor and helps hold them together.
- Oil: Use enough to coat the bottom of the pan.
Instructions
Prep Tips
- Add the pinto beans, simple tomato sauce, taco seasoning, and salt to a bowl. Partly mash the beans, leaving some whole for texture.
- Warm the corn tortillas briefly until pliable. Spread the bean mixture over one half of each tortilla. Add shredded cheddar to the other half, then fold the tortilla over.
- Press gently in the center of each folded taco to help it stay together. Avoid pressing along the edges, which can cause the tortillas to split.
- Heat a skillet over medium heat and add enough oil to coat the bottom of the pan. Fry the tacos in batches, cooking the first side for 2 to 3 minutes and the second side for 1 to 2 minutes, until crisp and golden. Serve hot.
Storage
These tacos are best made to order, but the beans and tomato sauce can be made ahead and stored in the fridge for a few days until needed.
What to Serve With Crispy Bean Tacos
Serve the tacos hot, with garlic crema and pickled red onions on top or on the side. You can also add fresh cilantro, salsa, or a squeeze of lime.
A fresh salad or a crisp, tangy topping balances the warm, cheesy tacos. Try a Mexican-inspired chopped salad. For a bigger meal, serve them with street corn or guacamole. A mango margarita or jalapeño watermelon margarita also makes a good pairing.
FAQs
Warm the tortillas briefly before filling them. This makes them more flexible. Keep them covered while assembling the tacos so they don’t cool and dry out.
More Taco Recipes
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Fried Pinto Bean Tacos
Equipment
Ingredients
- 1½ cups cooked pinto beans drained
- 3 tablespoons simple tomato sauce I use my charred tomato sauce
- 2 teaspoons homemade taco seasoning
- ¼ teaspoon salt
- 8 corn tortillas
- 90 grams shredded cheddar cheese
- Oil for frying
Instructions
- Add the pinto beans, tomato sauce, taco seasoning, and salt to a bowl. Partly mash the beans, leaving some whole for texture.
- Warm the tortillas briefly until pliable so they’re less likely to crack. Wrap them in a paper towel and microwave for about 10 seconds.
- Spread the bean mixture over one half of each tortilla. Add shredded cheddar to the other half, then fold the bean covered half over on top of the cheese covered half.
- Press each folded tortilla gently in the center to help it stay closed. Avoid pressing along the edges, which can make the tortillas crack.
- Heat a skillet over medium heat and add enough oil to coat the bottom.
- Fry the tacos in batches for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until crisp and golden. Serve hot.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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