On the table in about 35 minutes, Bean and Cheese tacos feature prepared crunchy taco shells, seasoned canned or Crock Pot Pinto Beans, medium cheddar cheese, and toppings like crisp lettuce, Pico de Gallo, hot sauce, and sour cream.
The tacos are assembled, baked, and then topped with fresh ingredients. Ideal for meal prep, the components can be prepped ahead and stashed in the refrigerator until ready for assembly.
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Everyday Crunchy Bean and Cheese Tacos
Growing up in Texas, I ate a lot of Tex-Mex food. It remains a favorite, so Mexican food is on weekly rotation in our home, especially Tacos. Inspiration for these crunchy vegetarian tacos came when I found Tacos to Go in Port Townsend, WA, close to home now, and had my first bite of their crunchy bean and cheese tacos. They instantly took me back to middle school (in a good way).
These old-school tacos are easy to put together, with few ingredients, and they taste delicious. The crunchy taco shells contrast with the creamy texture of beans and cheese, crisp lettuce, and tangy sour cream. Layering ingredients and textures is key for tasty taco success.
This Recipe Is:
- ideal for meal prep
- crunchy, creamy, spicy
- hearty and satisfying
If you like Mexican & Southwest Inspired recipes, you’ll enjoy these crunchy vegetarian bean and cheese tacos.
About the Key Ingredients
- Prepared Crunchy Corn Taco Shells – find these in the Mexican food section of your local grocery. Look for shells that have the shortest ingredient list with ingredients you recognize, organic if you can. I like Garden of Eatin’, yellow or blue corn.
- Cooked Pinto Beans – these are the bulk of the tacos. Pinto beans are mild in flavor, creamy, yet hearty. They take on seasoning flavor easily. You can use canned beans and follow the seasoning in the recipe, or make a batch of these Crock Pot Pinto Beans to enjoy in the tacos instead. They’re seasoned similar to the beans in the recipe, but because they’re slow cooked, I find they have more flavor.
- Prepared Salsa and Smoky Paprika – seasons and flavors the beans, adding a hint of spice and smoky flavor. I use this homemade Mexican Chipotle Salsa.
- Sour Cream – adds a creamy texture and tangy flavor. Sub Avocado Crema to take these tacos over the top!
- Fresh Pico de Gallo – a tasty and mild fresh salsa for topping your tacos. It adds flavor, texture and a bit of heat depending on how spicy your pico de gallo is.
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How to Make Bean and Cheese Tacos
step by step
pro tip: make the components ahead and store in the refrigerator until ready to assemble. the beans also freeze beautifully.
What to Serve with Tacos
Share simply with hot sauce or you can serve tacos with your favorite Mexican-inspired sides. Here are some ideas:
- Creamy Guacamole with Sour Cream
- Spanish Brown Rice (Mexican rice)
- 5 Minute Avocado Cream Sauce – dip or taco topping
- Mexican Corn Salsa – dip or taco topping
Traci’s Tips
- Portion Size – plan for three tacos per adult if not sharing a side. If sharing with side, I plan for two each.
- Meal Prep – the beans can be prepped up to three days in advance for refrigerator storage and frozen easily for several weeks. Other components can be prepped and stored separately in the refrigerator for up to three days. If you’re making pico de gallo, you’ll want to enjoy it within about 24 hours since the onion tends to take over.
- Cheddar Cheese – purchase cheese in block form and shred it at home. It tastes and melts better than pre-shredded, and it’s more economical.
Crunchy Old School Bean and Cheese Tacos
Ingredients
- 1 teaspoon Olive Oil, or avocado oil
- 1 teaspoon Smoked Paprika
- 1/2 cup (125 grams) Mexican Salsa, homemade or store bought
- 2 15 ounce (425 grams ea) Cans of Pinto Beans, one can drained and rinsed (retain the cooking liquid of one can) *see note
- 1/2 teaspoon Fine Sea Salt
- 15 – 17 Prepared Crunchy Corn Taco Shells
- 8 – 10 ounces (226 grams) Medium Cheddar Cheese, shredded
For Topping
- Shredded Romaine or Iceberg Lettuce, one small head
- Pico de Gallo, about two cups
- Sour Cream
- Hot Sauce, I like Cholula
Instructions
- In a medium saucepan or small Dutch oven, heat the oil until it shimmers. Reduce the heat to medium and sprinkle in the paprika. Cook, stirring with a wooden spoon for 30 seconds. Pour in the salsa, stirring to cook for about 2 minutes, until reduced slightly. Add the pinto beans (one can drained and rinsed, one can with all its liquid) and salt to the pan. Stir. Cook on medium on a low simmer for about 15 minutes, stirring occasionally, until reduced and just a few tablespoons of liquid remain. Drain the remaining liquid. Set aside.
- Preheat the oven to 350 Fahrenheit (180 Celcius). Line a 9 inch x 13 inch baker with taco shells. Use another baker if needed for remaining shells. Spinkle a bit of cheese in the bottom of each taco shell, just to coat, then top with about 2-3 tablespoons of beans. Sprinkle more cheese over the top.
- Bake the tacos for about 10 minutes, or until the cheese melts.
- Top with sour cream, lettuce, and more shredded cheese. Serve warm with hot sauce, pico de gallo and lime wedges on the side.
- To Store: the beans can be stored in the refrigerator for up to three days, or freezer for up to two weeks.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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We loved these!! I’ve made them three times this week … so easy and the beans are so good! great recipe. My son wants them again tomorrow for the soccer games! So, I soaked some pintos and will use the crock pot recipe – I hope the beans are as good!!
Hi Maggie! Thank you for your note and giving the recipe a go! SO happy you and your family are enjoying them. On repeat sounds good to me!