I created six-ingredient pinto bean tacos that slot right into Vegan Easy Dinner Recipes and are ready in just a few minutes.

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I made these Crispy Pinto Bean Tacos on a whim and my brain got kinda suspicious because how can something this fast be this good. The pinto beans get a crunch you don’t expect and the charred corn tortillas fold like they mean business, and every bite wants you to figure out why it’s so addictive.

I like that it’s simple no fuss yet interesting enough to impress someone who thinks tacos must be complicated. Call it a Yummy Beans Recipe if you want, but mostly it’s a tiny delicious puzzle I’ll keep making when I want dinner to feel clever but not try-hard.

Ingredients

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Pinto beans: creamy, full of fiber and plant protein, keeps you full for hours.
Taco seasoning: smoky, savory spices that punch up flavor, but can add extra sodium.
Corn tortillas: light carbs, gluten free, subtle sweet corn flavor, crisp nicely when fried.
Vegetable oil: makes shells crispy, adds fat and calories, pick a neutral or light oil.
Cheese: melty, salty, adds protein and calcium, though it brings saturated fat too.
Salsa or pico: fresh, tangy brightness, low calorie, balances richness with acidity and heat.

Ingredient Quantities

1 (15 ounce) can pinto beans drained & rinsed

1 tablespoon taco seasoning

8 small corn tortillas (6-inch)

2 tablespoons vegetable oil

1 cup shredded cheddar or monterey jack cheese

1/2 cup salsa or pico de gallo

How to Make this

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1. Drain and rinse the 15 ounce can of pinto beans, then mash them in a bowl with a fork until mostly smooth but a few whole beans remain for texture, stir in the 1 tablespoon taco seasoning and if it seems dry add a teaspoon or two of water.

2. Heat a large nonstick or cast iron skillet over medium heat and pour in the 2 tablespoons vegetable oil, swirl to coat the bottom.

3. Lay a 6 inch corn tortilla on a plate, spoon about 2 to 3 tablespoons of the seasoned bean mixture down one half of the tortilla, sprinkle about 2 tablespoons of shredded cheese over the beans, fold the tortilla in half to make a taco, repeat for 3 or 4 tacos for the first batch.

4. Carefully place the folded tacos in the hot skillet seam side down, press each taco gently with a spatula so it fries evenly and crisp up, cook until the bottom is golden and crisp about 2 to 3 minutes.

5. Flip each taco and cook the other side until golden and the cheese is melty another 2 to 3 minutes, add a little more oil between batches if the pan looks dry.

6. Transfer cooked tacos to a paper towel lined plate to drain excess oil, keep them warm in a 200 F oven on a baking sheet if you need to finish remaining tacos.

7. Finish all tacos the same way in batches, use the remaining 1 cup shredded cheese and 8 tortillas, you should end up with about 8 crispy tacos.

8. Serve the tacos topped with the 1/2 cup salsa or pico de gallo, cut in half if you want, and eat while theyre hot and crunchy.

Equipment Needed

1. Can opener (or use a pop top can if yours has one)
2. Fine mesh strainer or colander to drain and rinse the beans
3. Medium mixing bowl and a fork (or a small potato masher) for mashing
4. Measuring spoons (for the tablespoon of taco seasoning)
5. Large nonstick or cast iron skillet for frying the tacos
6. Spatula or turner to press and flip the tacos
7. Small plate or clean work surface for assembling each tortilla
8. Baking sheet and paper towels (to drain and keep finished tacos warm in a 200 F oven)
9. Cheese grater (only if you’re shredding a block of cheese, otherwise skip)

FAQ

Q: Can I use dried pinto beans instead of canned? A: Yes, but you gotta cook them first. Soak overnight, then simmer 1 to 1.5 hours until tender or pressure cook about 25 to 30 minutes. Once cooked, drain, rinse if you want, then season like the recipe says.

Q: How do I keep the tortillas crispy and not soggy? A: Fry each tortilla briefly in a little oil in a hot skillet until golden and crisp, drain on paper towels and fill right away. Or bake them on a sheet at 400 F for 5 to 8 minutes on a rack. Microwaving makes them soft, so avoid that.

Q: Is this recipe vegetarian or vegan? A: It is vegetarian as written because of the cheese. To make it vegan swap in vegan shredded cheese or skip the cheese and add avocado or more salsa. The rest of the ingredients are plant based.

Q: Can I make the bean filling ahead of time? A: Yep. The seasoned beans keep well in the fridge for 3 to 4 days. Reheat in a skillet until hot, then crisp the tortillas just before serving for best texture.

Q: How can I boost the flavor or protein? A: Saute some onion and garlic before adding the beans, squeeze in lime juice, add cilantro, cumin or smoked paprika. For more protein mix in crumbled tempeh, tofu, or shredded chicken if you eat meat.

Q: Can I freeze leftovers or assembled tacos? A: Freeze the bean mixture up to 3 months in a freezer bag. Thaw in the fridge and reheat in a skillet. Assembled tacos don't freeze well because the tortillas go soggy, so avoid freezing them built already.

Crispy Pinto Bean Tacos Recipe Substitutions and Variations

Pinto beans: swap for black beans, navy beans, or cooked lentils (similar texture, crisps up the same).
Taco seasoning: use 1 tsp chili powder + 1/2 tsp cumin + pinch garlic powder and salt, or a tablespoon of fajita mix from a jar, whatever’s handy.
Corn tortillas: replace with small flour tortillas, tostada shells, or romaine leaves if you’re cutting carbs.
Shredded cheddar or monterey jack: try pepper jack, crumbled queso fresco, or a grated vegan cheese for dairy free options.

Pro Tips

1) Warm the corn tortillas first so they bend without cracking. A quick zap with a damp paper towel in the microwave for 20-25 seconds works, but dont leave them too long or they get soggy.

2) Leave a few whole beans in the mash for texture, dont over-smooth it, those little bits make each bite more interesting and less like a paste.

3) Toss a small pat of butter in with the oil, it browns nicer and gives more flavor, just dont let the pan get smoking hot or the outside will burn before the cheese melts.

4) While cooking, sprinkle a little extra shredded cheese right on the outside seam, it melts and crisps into a glue that helps keep the taco sealed and extra crunchy.

Crispy Pinto Bean Tacos Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created six-ingredient pinto bean tacos that slot right into Vegan Easy Dinner Recipes and are ready in just a few minutes.

Servings

servings

Calories

223

kcal

Equipment: 1. Can opener (or use a pop top can if yours has one)
2. Fine mesh strainer or colander to drain and rinse the beans
3. Medium mixing bowl and a fork (or a small potato masher) for mashing
4. Measuring spoons (for the tablespoon of taco seasoning)
5. Large nonstick or cast iron skillet for frying the tacos
6. Spatula or turner to press and flip the tacos
7. Small plate or clean work surface for assembling each tortilla
8. Baking sheet and paper towels (to drain and keep finished tacos warm in a 200 F oven)
9. Cheese grater (only if you’re shredding a block of cheese, otherwise skip)

Ingredients

1 (15 ounce) can pinto beans drained & rinsed
1 tablespoon taco seasoning
8 small corn tortillas (6-inch)
2 tablespoons vegetable oil
1 cup shredded cheddar or monterey jack cheese
1/2 cup salsa or pico de gallo

Directions

Drain and rinse the 15 ounce can of pinto beans, then mash them in a bowl with a fork until mostly smooth but a few whole beans remain for texture, stir in the 1 tablespoon taco seasoning and if it seems dry add a teaspoon or two of water.
Heat a large nonstick or cast iron skillet over medium heat and pour in the 2 tablespoons vegetable oil, swirl to coat the bottom.
Lay a 6 inch corn tortilla on a plate, spoon about 2 to 3 tablespoons of the seasoned bean mixture down one half of the tortilla, sprinkle about 2 tablespoons of shredded cheese over the beans, fold the tortilla in half to make a taco, repeat for 3 or 4 tacos for the first batch.
Carefully place the folded tacos in the hot skillet seam side down, press each taco gently with a spatula so it fries evenly and crisp up, cook until the bottom is golden and crisp about 2 to 3 minutes.
Flip each taco and cook the other side until golden and the cheese is melty another 2 to 3 minutes, add a little more oil between batches if the pan looks dry.
Transfer cooked tacos to a paper towel lined plate to drain excess oil, keep them warm in a 200 F oven on a baking sheet if you need to finish remaining tacos.
Finish all tacos the same way in batches, use the remaining 1 cup shredded cheese and 8 tortillas, you should end up with about 8 crispy tacos.
Serve the tacos topped with the 1/2 cup salsa or pico de gallo, cut in half if you want, and eat while theyre hot and crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.