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Crunchy Old School Bean and Cheese Tacos Recipe

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3.9 from 51 reviews

Crunchy Old School Bean and Cheese Tacos are a nostalgic, satisfying meal featuring seasoned pinto beans and melted cheddar cheese nestled in crispy corn taco shells. This easy-to-make recipe blends smoky paprika, savory salsa, and fresh toppings like shredded lettuce and pico de gallo for a delicious, crowd-pleasing taco experience perfect for weeknight dinners or casual gatherings.

  • Total Time: 35 minutes
  • Yield: 15 servings

Ingredients

Main 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 each) Cans of Pinto Beans (one can drained and rinsed, one can with all liquid retained)
  • 1/2 teaspoon Fine Sea Salt
  • 15 – 17 Prepared Crunchy Corn Taco Shells
  • 8 – 10 ounces (226 grams) Medium Cheddar Cheese (shredded)
  • Shredded Romaine or Iceberg Lettuce (one small head)
  • Pico de Gallo (about two cups)
  • Sour Cream
  • Hot Sauce (such as Cholula)

Instructions

  1. Prepare the Bean Mixture: In a medium saucepan or small Dutch oven, heat the olive oil over medium heat until shimmering. Add the smoked paprika and cook for 30 seconds while stirring to release the smoky aroma. Pour in the Mexican salsa and cook for about 2 minutes, stirring occasionally until slightly reduced. Add both cans of pinto beans — one drained and rinsed, the other with cooking liquid — and add the sea salt. Stir to combine and simmer on medium-low heat for approximately 15 minutes, stirring occasionally until most of the liquid has evaporated, leaving just a few tablespoons. Drain any excess liquid and set the beans aside.
  2. Preheat Oven and Prepare Taco Shells: Preheat your oven to 350°F (180°C). Arrange the crunchy corn taco shells upright in a 9×13 inch baking dish or use additional baking dishes if needed to accommodate all shells.
  3. Assemble Tacos: Sprinkle a small amount of shredded cheddar cheese into the bottom of each taco shell to create a cheese base. Add about 2 to 3 tablespoons of the prepared bean mixture on top of the cheese in each shell. Finish by sprinkling more shredded cheddar cheese on top of the beans.
  4. Bake the Tacos: Place the baking dish with assembled tacos in the preheated oven and bake for about 10 minutes, or until the cheese has melted and the tacos are warm throughout.
  5. Add Fresh Toppings and Serve: Remove the tacos from the oven. Add a dollop of sour cream, shredded lettuce, and additional shredded cheese on top of each taco. Serve warm with hot sauce and lime wedges on the side for extra flavor.
  6. Storage Instructions: Store any leftover beans in an airtight container in the refrigerator for up to three days or freeze for up to two weeks for future use.

Notes

  • Retaining the cooking liquid from one can of beans helps create a creamy texture in the bean mixture.
  • Use medium cheddar cheese for balance between flavor and meltability; sharp cheddar can be used for a stronger flavor.
  • Adding fresh pico de gallo and lime wedges adds brightness to the tacos.
  • To keep taco shells crisp, assemble and bake just before serving.
  • These tacos are easily doubled or halved according to serving needs.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/crunchy-old-school-bean-and-cheese-tacos-recipe/