Crispy Baked Refried Bean Tacos
Golden crispy tacos you eat with your fingers. Yum! I love these dippable cheesy baked tacos. Fast and easy to make, and SO delish. They make the perfect easy lunch or dinner (great app for game day too!)
Ingredients
- 12 corn tortillas standard 6-inch size
- 2-3 tablespoons olive oil
- 1 1/2 cups refried beans one 14-ounce can
- 8 ounces shredded cheddar cheese about 2 cups
Instructions
- Preheat the oven to 450°F.
- Warm the corn tortillas in a damp towel. You can either place tortillas in a damp kitchen towel and place them in a warm 250°F oven for about 10 minutes, or wrap in damp paper towels and microwave for 15-30 seconds.
- Drizzle 2 tablespoons olive oil onto a large baking sheet or divide between two smaller baking sheets. Place the tortillas on the baking sheet a couple at a time and rub them around in the olive oil to cover one side of the tortillas. Add another tablespoon of olive oil if needed to cover all of the tortillas.
- Add 2 tablespoons refried beans to unoiled, bottom half of each tortilla. Spread the beans to the edge so that they fill out the half. Divide the cheese between all 12 tacos.
- Fold the tortilla over. Bake for 10 minutes, then use tongs to flip them over and bake for 8-10 more minutes until crisp and golden brown. Some of the filling may leak out here and there. Worth it!
- Serve with avocado crema or salsa and sour cream for dipping.
Notes
Serve with avocado crema for dipping.
Vegan/Dairy-Free Option
Swap in your favorite vegan cheese or leave it out entirely. They're still delicious either way. Serve with vegan avocado crema.Nutrition Facts
Serving: 3tacos, Calories: 524kcal, Carbohydrates: 46g, Protein: 21g, Fat: 29g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 57mg, Sodium: 924mg, Potassium: 189mg, Fiber: 9g, Sugar: 3g, Vitamin A: 644IU, Calcium: 494mg, Iron: 2mg