Crispy pan-fried Black Bean and Cheese Tacos served with a cilantro lime sauce, makes the perfect weeknight dinner, meal prep or game-day snack. They freeze extremely well and can also be baked in the oven or air-fryer!
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♡ Why You Will Love These Bean and Cheese Tacos
- Ready in about 30 minutes. The tacos are so quick to make, which is great for weeknight dinners or a quick lunch.
- Can be make in advanced. These can be assembled and stored in the fridge for up to 5 days. They also freeze really well. Assemble and freeze for up to 3 months, and fry or bake anytime. Instructions are towards the end of the post.
- Simple ingredients. The tacos and cilantro sauce are made with just 5 ingredients each.
- Gluten-Free. The sauce and tacos are gluten-free, as long as you use corn tortillas.
- Vegan-Friendly. For a vegan option, you can easily replace the cheese with vegan cheese or omit completely. For a vegan sauce, replace with vegan sour cream and vegan mayo.
Ingredient Notes
Here are some notes about all the ingredients used for these Pan-Fried Crispy Bean and Cheese Tacos. Quantities and full instructions are in the recipe card below!
Black Bean and Cheese Tacos
- Black Beans - Feel free to use pinto beans or kidney beans.
- Salsa - You can use any jar salsa. Not only does it add flavor, but it helps break down the black beans.
- Taco Seasoning - My favorite taco seasoning is from Trader Joe's. If you are sensitive to salt, you can use a low sodium taco seasoning.
- Cheddar Cheese - I like shredding my own cheese for maximum meltiness, but you can use pre-shredded cheese in a pinch.
- Mini Corn Tortillas - I'm using Mission's "street taco" tortillas, which are about 4 inches (cm) wide. You can definitely use larger tortillas if you'd like.
Cilantro Lime Sauce
- Sour Cream + Mayo - Makes the sauce creamy. You can also use Greek yogurt.
- Cilantro - Cilantro adds freshness.
- Lime Juice - Adds a bit of acidity and brightness.
- Garlic - For flavor.
- Salt & Pepper - For flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Pan Fried Crispy Bean and Cheese Tacos! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Cilantro Lime Sauce - In a food processor, add sour cream or Greek yogurt, mayo, cilantro, garlic clove, 1 teaspoon of fresh lime juice, salt (I started with ¼ teaspoon) and pepper. Process until blended. Taste and add more salt and pepper if needed. Scrape the sauce into a bowl or container, cover and chill until needed.
Step 2. Make Filling - Using the same food processor bowl (no need to wash), add drained black beans, salsa and taco seasoning and pulse until blended. You can keep it chunky or smooth. Taste and add more seasoning if needed.
Step 3. Assemble Tacos - Warm tortillas in a pan or microwave until pliable and wrap in a kitchen towel to prevent it from drying out. Spread 1 tablespoon of the black bean filling over half of each tortilla, followed by a heaping tablespoon of shredded cheese. Fold over each tortilla, to form a taco and gently press to seal.
Step 4. Fry Tacos - Heat 1 to 2 tablespoon of oil in a large frying pan and working in batches, cook the tacos over medium heat for 2 to 3 minutes per side or until crispy. Transfer the crispy fried tacos onto a cooling rack to prevent them from getting soggy.
Oven Instructions
Alternatively, you can also bake these tacos in the oven! Spray or brush both sides of the tacos with oil. Arrange tacos, cheese side down, on a large baking sheet lined with parchment paper, and bake in a preheated oven at 425ºF (218ºC) for 14 to 16 minutes or until crispy and golden. There's no need to flip them.
Air-Fryer Instructions
This method was my least favorite, but you can also cook them in an air fryer. Generously spray or brush both sides of the tacos with oil and place in air fry basket. Cook at 425ºF (218ºC) for 14 to 16 minutes, flipping halfway through. Please note that every air fryer is different, so the timing can differ for you.
Step 5. Serve - Garnish with green onions, cilantro, sliced serrano pepper, lime wedges and serve with the cilantro sauce. Enjoy!
Substitutions & Variations
🌮 For the Tacos
- Black Beans - You can use pinto beans, navy beans, kidney beans or refried beans. If using refried beans, you can adjust the salsa and taco seasoning to taste. As a variation, you can also cook ground beef, ground chicken, ground turkey, ground pork with taco seasoning (omit salsa). You also fill with leftover rotisserie chicken, carnitas or steak.
- Cheddar Cheese - I used sharp cheddar, but feel free to use a Mexican cheese blend, pepper jack, Monterey jack or colby.
- Tortillas - I'm using yellow corn tortillas, but you can also use white corn tortillas or flour tortillas.
🌱 For the Cilantro Lime Sauce
- Full-Fat Sour Cream - If you'd like the sauce to be thicker, you can easily replace with plain Greek yogurt or do a combination of the two.
- Cilantro - If you are not a fan of cilantro, you can use a mix of parsley and dill. Alternatively, you can make a creamy chipotle sauce. Add 1 or 3 chipotle peppers in adobo to your mixture.
- Lime - You can use lemon, a splash of apple cider vinegar, or omit completely.
Key Equipment
- Food Processor
- Large Frying Pan
- Cooling Rack
Storage
- Refrigerator - Uncooked and cooked tacos can be stored in the fridge for up to 5 days. Reheat in the oven or frying pan until crisp again.
- Freezer - Uncooked tacos can be stored in freezer for up to 3 months. Place assembled tacos on a parchment-lined baking sheet and freeze uncovered for 30 minutes. Then transfer to a freezer bag or freezer-tight container.
👩🏻🍳 How to Cook from Frozen
- Pan - Heat 1 tablespoon of oil in a large frying pan and working in batches, cook the frozen tacos over medium heat for 3 minutes per side or until crispy and warmed through. The pan may splatter when the frozen tacos hit the hot oil, but it will dissipate.
- Oven - Spray or brush both sides of the tacos with oil and place on a baking sheet lined with parchment paper. Bake frozen tacos in a preheated oven of 425ºF (218ºC) for 18 to 20 minutes or until crispy, making sure to flip them halfway though.
- Air Fryer - Generously spray or brush both sides of the tacos with oil and place in air fry basket. Cook at 425ºF (218ºC) for 18 to 20 minutes, flipping halfway through. Please note that every air fryer is different. I used the Breville Smart Oven Air Fryer Pro, so the timing can differ for you.
⭐️ Expert Tips
Do not overfill the tacos. These are mini tacos, so 1 tablespoon of the bean filling and a heaping tablespoon of cheese is plenty. The filling will ooze out if there's too much.
Warm tortillas in a pan or microwave for about 30 seconds until pliable. This will prevent the tortillas from tearing when you form the tacos.
Fry and bake tacos cheese side down. When folding the tacos, sometimes it doesn't seal and can flip open. If that happens, just place it cheese side down.
FAQ
They're a bit crisper in the pan, but you can certainly bake them! Generously spray or brush the tacos on both sides with oil, then arrange them cheese side down, on a large baking sheet. Bake in a preheated oven at 425ºF (218ºC) for 14 to 16 minutes or until crisp and golden. You do not need to flip them.
You can garnish and serve with guacamole, salsa, pico de gallo, sour cream, sliced avocado, crumbled cotija cheese, radishes, jalapeño pepper, slaw, pickled red onions and shredded lettuce. You can also serve Mexican rice, street corn or salad alongside the tacos for a heartier meal.
Yes, these tacos can be assembled and stored in the fridge for up to 5 days. They also freeze really well. Assemble and freeze for up to 3 months, and fry or bake anytime.
Yes, you can use regular sized tacos.
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📖 Recipe
Crispy Bean and Cheese Tacos
- Total Time: 31 Minutes
- Yield: 20 Mini Tacos
Description
Crispy pan-fried Black Bean and Cheese Tacos served with a cilantro lime sauce, make the perfect weeknight dinner, meal prep or game-day snack. They freeze extremely well and can also be baked in the oven!
Ingredients
Cilantro Lime Sauce
- ¾ Cup (170g) Full-Fat Sour Cream or Plain Greek Yogurt
- 2 Tablespoons Mayo
- ½ Cup Fresh Cilantro, packed
- 1 Garlic Clove
- 1 Teaspoon Lime Juice
- Salt & Pepper to taste
Black Bean & Cheese Tacos
- 15.5 Ounces Can Black Beans, drained and rinsed
- Heaping ⅓ Cup Salsa
- 3 to 4 Teaspoons Taco Seasoning
- 1 ¼ Cup Shredded Cheese
- 20 Mini Corn Tortillas
- Oil for Cooking
Instructions
- Make Cilantro Lime Sauce - In a food processor, add sour cream or Greek yogurt, mayo, cilantro, garlic clove, 1 teaspoon of fresh lime juice, salt (I started with ¼ teaspoon) and pepper. Process until blended. Taste and add more salt and pepper if needed. Scrape the sauce into a bowl or container, cover and chill until needed.
- Make Filling - Using the same food processor bowl (no need to wash), add drained black beans, salsa and taco seasoning and pulse until blended. You can keep it chunky or smooth. Taste and add more seasoning if needed.
- Assemble Tacos - Start by warming half the tortillas in a pan or microwave for about 30 seconds until pliable, and then wrap in a kitchen towel to prevent it from drying out. Spread 1 tablespoon of the black bean filling over half of each tortilla, followed by a heaping tablespoon of shredded cheese. Fold over each tortilla, to form a taco and gently press to seal. Warm the remaining tortillas and finish forming your tacos.
- Fry Tacos - Heat 1 to 2 tablespoon of oil in a large frying pan and working in batches, cook the tacos over medium heat for 2 to 3 minutes per side or until crispy. Transfer the crispy fried tacos onto a cooling rack.
- Serve - Garnish with green onions, cilantro, sliced serrano pepper, lime wedges and serve with the cilantro sauce. Enjoy!
Notes
Wrap warmed tortillas in a kitchen towel to prevent them from drying out. If it dries out, warm again as needed.
Leftovers can be stored in the fridge for up to 5 days. Reheat in the oven or frying pan until crisp again.
- Prep Time: 15 Minutes
- Cook Time: 16 Minutes
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