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.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Ingredients
Scale
16-ounce can refried beans (the ones I buy are seasoned and salted)
12 corn tortillas, warmed (I use damp paper towel and warm in microwave)
2 cups shredded cheddar cheese
1/2 cup corn kernels
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper and spray with oil
Spread refried beans across half of each tortilla (you may have some left)
Then sprinkle corn and cheese on top and gently fold
Repeat for remaining ingredients then either spray oil across the tops of the tacos once folded or drizzle oil
Bake in oven for about 8 minutes then flip over and cook again for 8 minutes or until crispy
Remove from oven and serve with salsa and guacamole or desired dipping sauces
Notes
*Store leftovers in fridge for 5 days. Reheat in skillet, oven or microwave