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Tacos on a platter with a green sauce and pickled red onions.
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Fried Pinto Bean Tacos

Crispy corn tortillas filled with partly mashed pinto beans, simple tomato sauce, taco seasoning, and cheddar cheese.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Mexican Inspired
Servings: 8 tacos
Calories: 153kcal
Author: Jacqueline Piper

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

Warm the tortillas just until flexible; overheating can make them dry or brittle.
Pressing only in the center helps hold the tacos together while keeping the edges from splitting.
I like to cook pinto beans from scratch in my Instant Pot, but canned pinto beans are great for this recipe also.

Nutrition

Serving: 2tacos | Calories: 153kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Fiber: 5g | Sugar: 1g | Calcium: 117mg | Iron: 1mg