Easy Cheesy Bean Tacos

These cheesy bean tacos have a crispy outside and warm cheesy goodness inside.  Serve them with fresh Homemade Salsa, Sweet Jalapeno Lime Crema and a quick side of Mexican Corn Salad and dinner is complete. 

I actually made these bean tacos on a Wednesday due to having leftovers from Monday night and forreals, just not feeling like cooking.  I thought it was going to lead to bad taco juju and not turn out breaking the rule of catchy alliterative dinner themes. (P.S alliteration is when multiple words in a saying or sentence begin with the same letter.  I only remember that because I was a teacher for 12 years).  But I was mistaken. The idea was inspired by an Instagram post from Star Infinite Food back in the spring.  She made some kind of smash tacos in a pan with oil.  I tried it then and they were delicious!  This was my recreation and remix going off of a memory of deliciousness. 

Making these tacos is very similar to making a grilled cheese sandwich in the pan…and who else loves when a little cheese melts out into the pan and you get that crispy, toasted, sizzled cheese? If you don’t know you should try it next time come cheese melts off and if you know…you know!  

Back to making these tacos.  A little tip- layer the cheese on top and beneath the beans to help keep your taco stay in tact when you go to flip it.  Tip #2- put your toppings on half of the tortilla BEFORE you put it in the pan.  It took me 3 tacos and burned finger tips and wrists before I mastered this genius hack. Once in the pan, use a spatula to “smash” the taco together and helping the cheese melt to the tortilla to stay folded.  I hope you enjoy!

What you need to make these bean tacos

  • Canned beans–  I used a can of black beans and a can of cannellini beans. Odd choice, yes, I thought I had pinto beans, but they mash up all the same. You can try any beans you prefer. This combination was nice and creamy. 
  • Corn tortillas (or any other tortilla you prefer)
  • Shredded Cheese– I used cheddar and the Mexican Cheese mixture
  • Taco seasonings– cumin, smoked paprika, garlic powder, salt & pepper
  • Cooking spray or oil

Good for you ingredients

Beans–  Let’s talk canned beans for a minute. They are affordable (I don’t like using the word cheap, as I feel it can have a negative connotation) costing anywhere from $.80 to just under $2.00 a can depending on what variety of bean, whether you’re buying organic or not and what store you shop. Canned beans are quick and be store in the pantry to use as needed.  It’s kind of like a staple food in my pantry to grab when I need a protein to add to meals.  They are high in fiber, which can help lower bad cholesterol levels as well as improve your gut health.  Beans are rich in protein, low in calories and help you stay full longer which can aid in weight loss and weight management. 

When choosing which beans to buy,  check the ingredients list on the label. You want to purchase beans that only have beans, water and salt. Skip beans that are pre seasoned and flavored because they contain a bunch of chemicals, artificial flavorings and other not good for you junk. Be sure to rinse and drain your beans before using them to rid them of the excess salt they are stored in.  I usually drain and rinse a couple of cycles-but that’s just my crazy health OCD.

Dried beans are just as healthy and do not contain the sodium or any other added substances that canned beans do.  However, dried beans do contain phytates, which are a naturally occurring plant compound that help protect the plant, but limit our ability to absorb their nutrients, a.k.a digesting them.  You know the song “beans, beans, the magical fruit…”  Phytates can be partially to blame.  Soaking dried beans overnight can help break down the phytates, making these legumes easier on your digestive tract.  *Note: after soaking the beans, toss the soaking water and cook in a fresh pot of water.

How to store leftover bean tacos…

You don’t!  You eat them all! Just kidding…  If you didn’t use all of your beans to make tacos, you could save some of your mixture to use in this Black Bean Veggie Burgers recipe.
  • To store: Place leftover tacos in a sealable glass dish.
  • To freeze: I have not tried to freeze these yet, but I suggest placing in a freezer bag and eating within a month.
  • To reheat:  Toss tacos back into a nonstick skillet with a little bit of oil or cooking spray and warm until shells soften and cheese starts to re-melt. (yep, using it)
Cheesy Bean Tacos

Try having them with…

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Easy Cheesy Bean Tacos

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Taco Tuesday or Mexican Monday, these tacos have simple ingredients and can be ready to serve in 30 minutes. Perfect for a weeknight meal, these bean tacos feature melted cheese and flavorful beans in a crispy corn tortilla. Finish with you favorite toppings and lista! La comida esta servida!

  • Total Time: 20
  • Yield: 8 Tacos 1x


Units Scale
  • 2 cans of beans (pinto, black, cannellini, lentils, kidney – whatever you have and like!)
  • 1 8 oz. bag of shredded cheese
  • 8 corn tortillas
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/2 tsp. onion powder


  1. Heat up a non stick skillet on low to medium heat
  2. In a mixing bowl, dump your drained and rinsed beans and begin to mash using a handheld masher – or use your hands! Mash until the beans are in a spreadable texture.
  3. Add in seasonings and mix well
  4. On a plate or cutting board, lay out 1-2 tortillas. Cover half of the tortilla with a layer of cheese. On top of the cheese, layer 2-3 spoonfuls of mashed beans, then add another layer of cheese over the beans.  (see picture in the post above)
  5. Spray or oil your pan, then place the tortillas in one at a time. Fold the half over so it’s like a quesadilla and hold shut with a spatula or place a can or other heavy object on top for a few seconds until the cheese melts.  Once the cheese melts, the tortilla should stay on it’s own. Don’t worry if the shell breaks. Corn tortillas are difficult to keep whole as they do not have the gluten that allows them to stretch without breaking.
  6. Cook for 2-3 minutes checking for crispness and making sure not to burn. (It’s very much like cooking a grilled cheese.) When the bottom side is crispy, carefully flip your bean taco over and cook for another 2-3 minutes.
  7. Remove from the pan when both sides are lightly browned and crispy. Keep warm in an oven set at a low temp while you cook the remaining bean tacos.


  • These tacos can be made with flour tortillas as well.
  • Before putting the tacos in the pan, grab a can from the pantry to place on top once taco is folded.
  • Author: Farm Raised Foodies
  • Prep Time: 10
  • Cook Time: 10
  • Category: Entrée
  • Method: Skillet
  • Cuisine: Mexican
  • Diet: Vegetarian

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