Tacos de Frijoles are a simple yet delicious comfort food, perfect for a quick meal. Corn tortillas are filled with creamy, seasoned beans and then fried until golden and crispy.
I grew up eating tacos de frijoles all the time because we always had frijoles de la olla in the fridge. My mom could turn those beans into a delicious meal in just a few minutes!
Even now, I make these tacos whenever I want something quick and tasty. They get crispy on the outside, soft and creamy inside, and if you add a little salsa or crema on top… they’re just perfect.
How To Make Tacos de Frijoles
To make these tasty bean tacos, you just need a few simple ingredients: corn tortillas (or flour ones if you like them softer), cooked pinto beans (homemade or canned), a bit of chopped onion and garlic, and a pinch of cumin for flavor.
Heat a skillet over medium heat and drizzle in a little olive oil. Once it’s warm, add the diced onion and cook for about 2–3 minutes, stirring occasionally.
You’ll know it’s ready when the veggies turns soft and translucent. Add the minced garlic and stir for another 30 seconds, just until fragrant. Garlic burns fast, so don’t walk away.
Add the drained pinto beans to the skillet and stir everything together. Let them cook for a few minutes, just enough to heat through and soak up some of that onion and garlic flavor.
Sprinkle in the cumin, chipotle powder, and a little salt. Give it another good stir so the spices coat the beans evenly.
Now, take a potato masher or the back of a spoon and roughly mash the beans.
You don’t need to turn them into a smooth paste, just mash enough so they’re creamy but still have a little texture.
Keep stirring and mashing for another minute or two, until the beans are thick, creamy, and spreadable. Transfer them to a bowl and set aside.
Warm the tortillas so they’re soft and pliable. You can do this by wrapping them in paper towel and microwaving them for about 30 seconds. This keeps them from cracking when you fold them.
Spread a generous spoonful of the bean and cheese mixture onto each tortilla, covering one half.
Fold the tortilla over to create a half-moon shape, pressing gently so it holds together.
Heat a good glug of frying oil in a pan over medium heat. Once it’s hot, carefully place the tacos de frijoles in the pan, making sure not to overcrowd them.
Let them fry for about 2–3 minutes on one side, then flip and cook the other side until they’re golden and crispy.
The tortillas should be lightly blistered and crunchy, with just the right amount of crispness to contrast with the creamy filling.
Transfer the beans and cheese tacos to a plate lined with a paper towel to absorb any excess oil. Let them cool for a minute before serving.
I love serving these tacos with fresh tomato and onion slices, lots of queso fresco, and a big spoonful of fake guacamole.
So simple and so good! Sometimes I add a squeeze of lime or a sprinkle of cilantro for extra freshness, and it instantly feels like a homemade feast.
They’re perfect any time of day! Breakfast, lunch, or even a late-night snack.
If you want to make the meal more filling, serve them with some fluffy Mexican rice or crunchy pickled carrots on the side. However you enjoy them, these tacos de frijoles always hit the spot!
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Keep And Reheat
Got leftover tacos de frijoles? Unlikely…ha! Seriously though, if you have leftovers, just keep them in the fridge. They will keep for about 3-4 days.
To reheat, place the tacos in a dry skillet over medium heat for a few minutes on each side until crispy again. Avoid microwaving, as it can make them soft instead of crunchy.
The bean filling can be frozen for up to 3 months in a resealable bag.
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Tacos de Frijoles
Ingredients
- 8 medium corn tortillas (or flour tortillas)
- 1-15 oz can pinto beans (drained)
- ½ cup crumbled queso fresco (or feta)
- ¼ cup onion (diced)
- 1 small garlic clove (minced)
- ¼ teaspoon ground cumin
- frying oil (as needed)
- Salt (as needed)
Toppings (optional)
- fake guacamole
- tomato
- onion
- queso fresco
Instructions
Make the filling
- Heat a skillet over medium heat. Add a drizzle of olive oil.
- Sauté the chopped onion until softened and translucent.
- Add the drained pinto beans to the skillet and stir to combine.
- Cook for a few minutes, or until the beans are heated through. Season with cumin and salt.
- Roughly mash the beans and cook until they're creamy and spreadable. Set aside.
Make the tacos
- Heat the tortillas in the microwave until soft and pliable.
- Spread the bean mixture on each tortilla and fold in half.
- Heat about ¼ cup of oil in a pan over medium heat.
- Fry the tacos on both sides until golden and crispy.
- Place the tacos on a plate lined with a paper towel to remove excess oil.
- Serve with your favorite toppings.
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Notes
- Corn tortillas are crispier; flour tortillas are softer.
- Warm tortillas before filling to prevent cracking.
- Don’t overcrowd the pan—fry tacos in batches for even crispiness.
- Add a pinch of oregano or lime juice for extra flavor.
- Reheat leftovers in a dry skillet to keep them crispy.
These bean tacos are pure comfort food! simple, humble, and so full of flavor. Thank you for sharing such a beautiful, everyday recipe :) this is the kind of food that never gets old and is always made with love.