Crunchy Old School Bean and Cheese Tacos

Vegetarian Bean and Cheese Tacos on a plate with pico de gallo on the side.

Crunchy Old School Bean and Cheese Tacos

On the table in about 35 minutes, Bean and Cheese tacos feature crunchy prepared 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.

*plan for three tacos per adult. If sharing with a side, plan for two each.

Course Dinner, Lunch

Cuisine American, Mexican

Diet Vegetarian

Keyword Bean and Cheese Tacos

Total Time 35

Servings - 17 Tacos

Calories 172kcal

Author Traci York

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 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

*Pinto Beans: If you have a slow cooker and the time, I recommend using Crock Pot Pinto Beans in this recipe. They're seasoned similarly to the canned beans in the recipe. Since they cook slow, the beans have more flavor. You'll need 3 cups (725 grams) drained with 3/4 cups (165 grams) of reserved cooking liquid.

Nutrition