These refried bean tacos are hands down the easiest and most delicious 10 minute dinner. All you need to do is gather a few essentials like refried beans, taco seasoning, veggies, cheese and salsa. The topping options are endless!
[This recipe was originally posted in February 2017. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
Table of contents
Tacos, just like these refried bean tacos (can) make a super easy dinner. Use up leftover protein, veggies, and whatever else you have on hand. Buy pre chopped veggies, and precooked meat OR canned beans for super speedy assembly.
For example, make up this Instant Pot pulled pork to throw in a taco + so many other dishes, make easy & freezable breakfast tacos, or switch up your taco game with these easy fish tacos with white sauce & orange salsa.
Scroll down to the refried bean tacos recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Refried Beans: Either keep a can(s) or frozen refried beans or pinto beans on hand. You can smash the beans to make it easier to eat in taco form.
- Taco Seasoning: It's such an easy flavor add-er. Instead of adding a few different spices, keep some taco seasoning on hand for quick additions.
- Shredded Cheese: I like to melt shredded cheddar cheese on the beans, but use your favorite/what you have on hand, if you want to add cheese to your refried bean tacos.
- Tortilla: Use your favorite taco sized tortillas. I personally prefer flour over corn, but use what you have/enjoy the most.
- Cabbage/Vegetable: Crunchy cabbage is my favorite taco veggie topper, but add anything you have on hand. This recipe is a great way to use up random small amounts of ingredients (pickled onions, carrots, zucchini, etc)
- Salsa: Keep your favorite salsa on hand-it is such an easy flavor add-er for tacos. I like to freeze my mom's salsa recipe in an ice cube tray and save in a bag. That way I don't have to thaw a whole jar of salsa for one meal.
Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1.Mix together refried beans and taco seasoning in a bowl. Top refried bean mixture with shredded cheese. Place the bowl in the microwave and cook, 30 seconds at a time, until cheese is melted.
2. Spread out about ¼ cup of bean and cheese mixture per tortilla. 2-3 tortillas should be good for one serving. Top with salsa, cabbage/vegetables, and top with fresh cilantro if you have some.
This is just the base for your tacos.
3. You can add any other toppings that you have on hand like rice, sliced peppers, tomatoes, pickled onions, avocado or guacamole, or another sauce.
The topping options for delicious refried bean tacos are endless, just use what you have on hand.
Store leftover refried bean taco ingredients, separately in the fridge. Store beans in an airtight container. They should all last about a week in the fridge. To reheat, reheat beans and cheese in the microwave.
- Use flour or corn tortillas, whichever you have/like.
- Add leftover beans from this Pinto Bean and Rice Bowl. You can smash them with a fork before adding so they don't fall out.
- Use whatever vegetables you have on hand, cabbage, onions, bell peppers, tomatoes, zucchini, romaine lettuce, radishes are a few examples.
- You don't need to use the exact amounts of each ingredient in this recipe, just add spoonfuls to your taco.
- Swap the cheese for vegan cheese, or omit for vegan tacos.
- Other great add-ins: rice, sliced peppers, tomatoes, pickled onions, sour cream, avocado or guacamole.
- Serve with chips and salsa or a salad if you'd like more food.
Refried beans are easier to eat than regular beans in tacos. They don't fall out, that's what makes these tacos so easy to make and eat!
I recommend including beans in your veggie tacos, and then add whatever vegetables you have on hand, cabbage, onions, bell peppers, tomatoes, zucchini, radishes are a few examples.
Other great taco recipes
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Refried Beans: Quesadilla or a Burrito Bowl.
- Salsa: Breakfast Tacos, Sausage and Egg Casserole, or Microwave Egg Bowl.
- Cabbage: Red Wine Vinegar Coleslaw, Instant Pot Corned Beef and Cabbage, Vegan Soy Sauce Coleslaw Dressing.
Did you make these refried bean tacos? Leave me a comment & rating to share how they turned out!
Refried Bean Tacos
- can opener
- ½-3/4 cup refried beans
- ½-3/4 teaspoon taco seasoning
- 1-2 tablespoons shredded cheddar cheese
- 2-3 taco sized tortillas corn or flour
- ¼-1/2 cup salsa
- ¾-1 cup sliced cabbage
- 1 tablespoon cilantro leaves
- 1 whole lime quartered
- Add ½-3/4 cup refried beans to microwave safe bowl, mix in ½-3/4 teaspoon taco seasoning. Top with shredded cheddar cheese. Microwave until cheese melts, in 30 second increments.
- Divide beans between 2-3 taco sized tortillas, top with salsa, cabbage/vegetables, cilantro leaves, and any additional toppings. Serve with lime wedges.
- I recommend using about ¼ cup of beans per tortilla, so if you'd like 2 tacos, heat up ½ cup refried beans. Heat up ¾ cup for 3 tortillas.
- Use ¼ teaspoon taco seasoning per ¼ cup of beans. (½ teaspoon for ½ cup beans, and ¾ teaspoon for ¾ cup beans)
- Just use whatever vegetables you have on hand, cabbage, onions, bell peppers, tomatoes, zucchini, radishes are a few examples.
- No need to measure out ingredients, just use a spoon to spoon each ingredient on the tortilla and eat with a fork if it's too big to eat with your hands.
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