Introduction
This simple recipe shows how to make Crispy Pinto Bean Tacos fast. The tacos use common ingredients and cook in one pan. For a crunchy side idea, try this air fryer chicken bites recipe that pairs well with tacos.
Why make this recipe
You make this recipe because it is quick, cheap, and filling. It uses pantry beans and simple spices. It is good for a weeknight meal and for feeding a group. Kids and adults like the crispy taco shell with warm beans.
How to make Crispy Pinto Bean Tacos
- Warm the pan and oil first so the beans heat evenly.
- Use drained pinto beans so the tacos do not get soggy.
- Season the beans well so they taste bold in the shell.
- Fill each shell and add fresh lettuce and cheese right before serving.
- For another crisp bread idea, see these ciabatta sandwich hacks to learn ways to add crunch.
Ingredients :
- pinto beans
- taco shells
- olive oil
- taco seasoning
- lettuce
- cheese
Directions :
- Heat olive oil in a pan over medium heat., 2. Add drained pinto beans and taco seasoning, cook until heated through., 3. Fill taco shells with the bean mixture., 4. Top with lettuce and cheese., 5. Serve immediately.
How to serve Crispy Pinto Bean Tacos
Serve the tacos hot. Place the bean mix in warm shells. Add shredded lettuce and grated cheese on top. Offer lime wedges, salsa, or hot sauce on the side. Serve with rice or chips for a full meal.
How to store Crispy Pinto Bean Tacos
Store the cooked bean mix in an airtight container in the fridge for up to 3 days. Keep taco shells in a dry place in their bag. If you plan to save filled tacos, store shells and filling separately to keep shells crisp.
Tips to make Crispy Pinto Bean Tacos
- Drain beans well to avoid soggy tacos.
- Use medium heat so beans warm through without falling apart.
- Toast shells briefly in the oven for extra crunch.
- Add a squeeze of lime to lift the bean flavor.
- If you like smoky taste, add a splash of BBQ or smoked paprika.
Variation
- Add diced tomatoes or corn for color and texture.
- Mix in cooked rice to make the filling more filling.
- Use shredded chicken or beef instead of beans for a non-veg option.
- Try adding avocado slices or a dollop of sour cream for creaminess.
FAQs
Q: Can I use canned pinto beans?
A: Yes. Drain and rinse them before cooking.
Q: Can I make the beans ahead of time?
A: Yes. Cook and cool the beans, then store in the fridge. Reheat before filling shells.
Q: Are these tacos gluten free?
A: They can be if you use gluten-free taco shells. Check the shell label.
Q: How do I make the shells extra crispy?
A: Warm them in a hot oven for a few minutes or fry briefly in a pan.
Q: Can I freeze the bean mix?
A: You can freeze it in a sealed container for up to 2 months. Thaw and reheat before use.
Conclusion
For another take on crispy pinto bean tacos, see this version at I Heart Vegetables that offers more step ideas. If you like a BBQ twist, try the Crispy BBQ Pinto Bean Tacos recipe at Orchids + Sweet Tea.
Crispy Pinto Bean Tacos
Ingredients
Main Ingredients
- 1 can pinto beans, drained Use canned beans for convenience.
- 8 pieces taco shells Use corn or flour shells, depending on preference.
- 2 tablespoons olive oil Heat to ensure even cooking.
- 1 packet taco seasoning Adjust according to taste.
Toppings
- 1 cup lettuce, shredded Add just before serving.
- 1 cup cheese, grated Cheddar or your favorite cheese.
Instructions
Cooking
- Heat olive oil in a pan over medium heat.
- Add drained pinto beans and taco seasoning, cook until heated through.
- Fill taco shells with the bean mixture.
- Top with shredded lettuce and grated cheese.
- Serve immediately with lime wedges, salsa, or hot sauce on the side.