EASY Crispy Cheesy Bean Tacos

These Crispy Cheesy Bean Tacos are for both the quesadilla and taco lovers. Such a delicious vegetarian taco recipe made in 30 minutes with all gluten-free ingredients.

Tacos and quesadilla lovers – you are in for a delight. I love this vegetarian dinner recipe. Crispy, cheesy tacos made with just a few simple ingredients that the whole family can enjoy.

There is nothing I love more than when my entire family eats the same thing in one meal. And these crispy cheesy bean tacos are our latest obsessed. The tortillas are filled with refried beans, cheddar cheese and corn. They’re so flavorful yet so simple and I love how you can really use anything you want in these.

This meal is ready in 30 minutes using pantry staples. I always have tortillas on hand in the freezer, beans in the pantry and with the amount of cheese my children eat, we keep the dairy industry in business these days.

Plus you guys know my 5 year old’s obsession with quesadillas. And this recipe is like part taco, part quesadilla and another winning dinner in our home.

I have a feel you will love these as much as we do. Plus they do reheat pretty well so if you have leftover, bring them to work or school the next day. I like dipping mine in some guacamole or my Cilantro Caesar Salad Dressing.

What ingredients you need to make Cheesy Black Bean Tacos:

• Refried beans – the ones I buy are seasoned and salted 
• Corn tortillas – I use damp paper towel and warm in microwave so they are pliable 
• Shredded cheddar cheese – I prefer to use cheddar but you can use anything you’d like like a Mexican cheese blend too works well
• Corn kernels – I usually have a bag of frozen kernels on hand but canned can work too or even fresh if you have off the cob!

How to make crispy bean tacos:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper and spray with oil
2. Spread refried beans across half of each tortilla (you may have some left)
3. Then sprinkle corn and cheese on top and gently fold
4. Repeat for remaining ingredients then either spray oil across the tops of the tacos once folded or drizzle oil
5. Bake in oven for about 8 minutes then flip over and cook again for 8 minutes or until crispy
6. Remove from oven and serve with salsa and guacamole or desired dipping sauces

FAQs and tips on making these oven-baked bean tacos:

• Before you get started, take out all the ingredients and leave them on the counter. I like to do this to make sure I have everything on hand and it’s accessible.
• What kind of tortillas do you use? Usually corn tortillas for these but you can really use any tortillas you want. Make sure they are warm and not cold if you don’t want them to rip when you fold them over.
• Can I add more mix-in’s to these? Yes absolutely! You can add some sautéed peppers and onions or even a cooked protein if you wanted. But don’t over stuff or they won’t stay together.
• What do you serve with these? Salsa, guacamole, cilantro dressing, cilantro, sour cream, anything you’d like!

A few other healthy delicious dinner ideas to try:

Delicious Big Mac Tacos (gluten-free)

Easy Burrito Casserole (gluten-free)

Easy Healthy Sheet Pan Chicken Fajitas

EASY Sheet Pan Quesadillas

Print