Tacos Dorados de Frijoles (Crispy Bean Tacos)

Tacos Dorados de Frijoles are golden-fried corn tortillas filled with creamy refried beans offering a satisfying crunch and delicious flavor in every bite. These crispy bean tacos are easy to customize with your favorite toppings, budget-friendly, and convenient. They're perfect for weeknight dinners, quick lunches, or casual gatherings.

I always loved when the kitchen filled with the incredible aroma of my mom frying up crispy, golden tacos dorados. While tacos de papa, tacos dorados de pollo, and picadillo tacos all made appearances on our dinner table, there was one version that held a special place in my heart: tacos dorados de frijoles, filled with homemade refried beans.

As someone who can't get enough of refried beans, they were always my favorite choice. With my mom's homemade beans always stocked in the fridge, this was a quick meal she could easily whip up.

Now as a mom myself, I love making these for my kids and husband and they are always a hit!

Jump to:

• Why You'll Love This Recipe
• Ingredients & Substitutions
• How to Make Tacos de Frijoles
• Tips and Variations
• FAQ
• Recipe

Why You'll Love This Recipe

• Delicious Flavor and Texture: The crispy texture of the tortillas combined with the creamy refried beans is the perfect balance of flavors and textures.
• Simple and Convenient: This recipe requires minimal ingredients and is easy to put together, especially if you have leftover beans already in your fridge.
• Kid-Friendly: These tacos are a favorite among both kids and adults, so it's great for family dinners.
• Budget-Friendly: The recipe requires simple, affordable ingredients like corn tortillas and beans.
• Nutritious and Meatless: This recipe meets many dietary needs since it's gluten-free, vegetarian, and vegan friendly. Plus, it is packed with protein and fiber.

For other meals featuring refried beans, check out Tostadas de Frijoles or Sopes de Frijoles.

Ingredients & Substitutions

• Refried Beans are the star of the show and the more flavorful they are, the better your tacos will taste. The key is to start with homemade pinto beans and then use those to make frijoles refritos (refried beans). I typically use either refried pinto or black beans in these tacos.
• Corn Tortillas: Use your preferred brand of corn tortillas. Just be sure the tortillas are not labeled "extra soft" since those tend to break easily and don't hold up when fried.
• Oil: Use a neutral or mild-flavor oil with a high-smoke point. I prefer avocado oil for its high-smoke point and many health benefits.
• Toppings: Top your tacos with shredded lettuce, diced tomatoes, queso fresco and salsa. Check out more specific ideas under the "How to Serve" section.

See recipe card for quantities.

1. Prepare Refried Beans: Add cooked pinto beans to a medium skillet with hot oil and bring to a simmer. Mash with a potato masher until smooth, mix in a bit more oil, and continue cooking and mixing until slightly thickened.

2. Heat Tortillas: Warm up the tortillas on a hot comal (griddle or pan) until soft and pliable or in the microwave. Keep in a tortilla warmer or clean kitchen towel to ensure they stay warm and soft.

3. Assemble Tacos: Spread a spoonful of refried beans down the center of each tortilla and fold to enclose the beans.

4. Fry Tacos: Heat about a half-inch of oil in a heavy medium-sized pan and fry the tacos in batches on both sides until golden brown and crispy.

5. Drain: Once golden, remove tacos from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.

6. Serve immediately with your choice of toppings and garnishes.

How to Serve

Serve your crispy bean tacos with some garnishes either placed on top of the tacos or carefully open each one and add the garnishes inside.

Ideas for garnishes include shredded lettuce, sliced or diced tomatoes, sour cream or Mexican crema, shredded cheese or crumbled queso fresco.

Lastly, top with a salsa such as jalapeño salsa, tomatillo avocado salsa, salsa verde taquera, or serrano salsa.

How to Store and Reheat

Serve the tacos immediately after frying for the best flavor and texture. Place leftovers in an air-tight container in the refrigerator for up to 3 days.

To reheat on the stove, place the tacos on a dry skillet over medium heat. Turn frequently until heated through.

To reheat in the oven, place tacos on a baking rack over a baking sheet. Bake at 425ºF for 5-10 minutes until heated through.

Tips and Variations

• Keep fried tacos warm while frying the rest by placing the completed ones on a baking rack over a baking sheet. Then, place the baking sheet inside of a 200ºF oven.
• Don't overcrowd the pan while frying, as it lowers the oil temperature and keeps your tacos from crisping up. Use hot oil (around 350°F) and fry only 2-3 tacos at a time.
• Canned pinto or black beans can also be used in this recipe. Just be sure to rinse them and use fresh water for the cooking liquid. Also, salt them to taste and use the same method in my refried beans post to ensure they are well-fried for better flavor.

FAQ

Can I use store-bought refried beans?

You can, but I don't recommend it. Although convenient, store-bought refried beans don't have the same flavor as homemade and it's really the homemade refried beans that make these tacos so delicious.

What kind of beans are best for refried beans?

My preference is pinto beans because I think they have the best flavor, however, black beans and Peruvian beans are also typically used to make refried beans.

Can I bake the tacos instead of frying them?

Yes, the tacos can be baked. To do so, preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease with cooking spray to avoid sticking. Arrange the tacos on the prepared baking sheet in a single layer, brush them with oil and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Recipe