Crispy Cheesy Bean Tacos
Packed full of plant protein with plenty of cheese and a crispy crust and can be ready and on the table in under 20 minutes!
Servings 12 tacos
Calories 195kcal
Equipment
- Oil Sprayer optional
Ingredients
- 12 flour tortillas street taco size
- 2 cups refried beans
- 2 cups cheddar cheese shredded
- salsa
- limes
- cilantro
- guacamole
Instructions
- Preheat: Preheat oven to 425 degrees F and spray a large baking sheet with oil to grease.
- Fill Tacos: Line a baking sheet with 12 street taco sized flour tortillas. Add 1/8 of a cup of refried beans to the lower half of each taco. Sprinkle the top of each of the beans with some cheddar cheese. Fold over the top of the tortilla and gently press to close. Sprinkle with more cheese on top of each taco.
- Bake: Add tray to the middle rack of the oven and bake for 10-11 minutes.
- Serve with salsa, guacamole, sour cream, or your other favorite taco toppings!
Video
Notes
Storage
Store in the fridge for up to 3 days. Reheat on the stovetop until crispy. We do not recommend freezing these crispy tacos after they've been baked.
Substitutions
Tortillas: We love these with taco-sized flour tortillas, but you can also use freshly made corn tortillas or steamed store-bought corn tortillas. Or make large tacos with fajita-sized tortillas.
Refried Beans: We think these are best with our homemade refried beans, but you can of course use store-bought canned refried beans, too. If using canned, remove from the can (it will take a little less than 2 cans) and then mix well in a bowl to loosen.
Cheddar Cheese: Use cheddar, mozzarella, a Mexican blend, or a combination or any/all!
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 574mg | Potassium: 52mg | Fiber: 3g | Sugar: 2g | Vitamin A: 222IU | Calcium: 190mg | Iron: 1mg
