Cheesy Bean Tacos
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These Cheesy Bean Tacos are the perfect family weeknight dinner. Tortillas are stuffed with dairy-free cheese & beans and baked until crispy!
There is nothing better than taco night and these Cheesy Bean Tacos are my go-to right now. They are super easy & quick to make! Plus I serve them up with a creamy chipotle sauce that you will want to put on everything. Seriously so yummy!
here’s what you need
ingredients
- refried beans
- taco seasoning
- shredded vegan mexican cheese – I used Daiya
- corn tortillas
- oil spray
- vegan mayo
- chipotle peppers in adobo
- lime juice
- yellow onion
- cilantro
- salt & pepper
equipment
You just need a sheet pan and sauce pan.
steps
step 1: prep
The prep for these cheesy bean tacos is seriously so easy. We are using pre-made refried beans (although I have a delicious recipe for homemade refried beans here). All you need to do is add them to a pot with taco seasoning and a splash of water. The water will make them easier to spread.
The other thing we need to prep is the tortillas. You want your tortillas warm before you stuff them. This will help to keep them from cracking while cooking.
step 2: assemble & bake
Grab one of the warmed tortillas and spray both sides with some oil. Spread some beans on the tortilla and top with some cheese. Fold over and press down gently so the taco stays in place.
Repeat with the remaining ingredients and place on a parchment-lined baking sheet. Place in the oven for 10 minutes, flip and cook for another 5-10 minutes, or until crispy.
step 3: sauce & serve
While the tacos are cooking, we are going to whip up a creamy chipotle sauce and some onions/cilantro. Add the vegan mayo, chipotle pepper & lime juice to a bowl and mix to combine. In a separate bowl combine diced yellow onion, cilantro and the remaining lime juice. Sprinkle with salt & pepper and mix to combine.
Pull the tacos out of the oven – if any of the filling has spilled out while cooking, just gently press it back in. Open up a taco, add some chipotle sauce, cilantro & onions and you are ready to dig in.
These tacos are so delicious – and no one will ever miss the dairy!
tips & tricks
Always check the refried bean can ingredients to make sure there aren’t any animal products.Â
I like to warm my tortillas by wrapping them in a damp paper towel and putting them in the microwave for 30-60 seconds.
Warming the tortillas should keep the tortillas from splitting, but if they do split, they will still taste delicious!
Some of the filling may spread out while they are baking. Just gently press it back in before serving.
For air fryer: cook the tacos in the air fryer at 370 for 8 minutes. Flip and cook for another 5-8 minutes.
need more recipe inspo? check these out:
Cheesy Bean Tacos
Ingredients
- 1 15-ounce can refried beans see notes
- 1-2 tablespoons taco seasoning to taste
- 2-4 tablespoons water
- 7 ounces shredded vegan mexican cheese I used Daiya
- 8 corn tortillas
- oil spray
- 1/2 cup vegan mayo
- 1 chipotle pepper in adobo roughly chopped
- 1 lime juiced, plus more for serving
- 1 yellow onion diced
- 1 bunch cilantro chopped
- salt & pepper to taste
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the refried beans, taco seasoning and water to a pot over medium heat – you only need enough water to thin the beans out so they are smooth; omit if they seem smooth without it. Cook for a couple of minutes or until the beans are warmed through. Remove from the heat.
- Warm the tortillas (see notes). Grab 1 tortilla and spray both sides with some oil. Spread some beans on the tortilla and top with some cheese. Fold over and press down gently so the taco stays in place. Repeat with the remaining ingredients and place on the prepared baking sheet. Place in the oven for 10 minutes, flip and cook for another 5-10 minutes, or until crispy.
- While the tacos are cooking, add the vegan mayo, chipotle & 1/2 a lime juiced to a bowl and mix to combine. In a separate bowl combine the yellow onion, 1/2 the cilantro and the remaining lime juice. Sprinkle with salt & pepper and mix to combine. Set aside.
- Serve the tacos with the cilantro/onion mixture, the chipotle sauce, the remaining cilantro and more lime wedges.
Video
Notes
- Always check the refried bean can ingredients to make sure there aren’t any animal products.Â
- I like to warm my tortillas by wrapping them in a damp paper towel and putting them in the microwave for 30-60 seconds.
- Warming the tortillas should keep the tortillas from splitting, but if they do split, they will still taste delicious!
- Some of the filling may spread out while they are baking. Just gently press it back in before serving.
- For air fryer: cook the tacos in the air fryer at 370 for 8 minutes. Flip and cook for another 5-8 minutes.
So good and easy! I swapped out regular cheese for my kids and they loved them. It would be a good party food too!
Thanks Jenna! So glad it was a hit for the whole family!