Tacos de Frijoles
8 tacos
These easy tacos de frijoles are made with creamy pinto beans flavored with spices, crispy tortillas, and your favorite toppings like queso fresco and guacamole. Perfect for a quick, flavorful meal any time of day.
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.
Video
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.
Nutrition Information
Serving: 1 taco | Calories: 206kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 540mg | Potassium: 171mg | Fiber: 8g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg