These crispy pinto bean tacos are only 6 ingredients — and they’re ready in just a few minutes! Try this tasty recipe for your next taco night!

I love making tacos, and lately, I’ve been loving crispy tacos. Don’t confuse these with hard shell tacos — these are made with flour tortillas that are pan-fried until the outside is crispy, but they don’t fall apart when you’re eating them. They’re made with canned pinto beans, taco seasoning, salsa, and your favorite cheese.

Ingredients & Substitutions

  • Beans– I used pinto beans, which are hearty and flavorful. If you want to make a version with black beans, try my crispy black bean tacos.
  • Taco seasoning– I used McCormick’s taco seasoning, but you can use any brand you like. If you want to reduce the sodium, look for a salt-free seasoning.
  • Salsa– I used chunky tomato salsa. You can use any kind of salsa you like but if you’re using a salsa with a lot of juice, drain the salsa slightly before adding to the beans. This will help prevent the tacos from becoming soggy.
  • Cheese– I like using Monterey Jack cheese as it melts well and has a fairly mild flavor. If you want something spicy, try using Pepper Jack cheese.
  • Tortillas– I recommend using flour tortillas but you can use corn tortillas. Corn tortillas tend to be smaller, so you may need to use less filling.
  • Oil– A little oil helps give the tacos a crispy shell. If you want to reduce the oil, you can simply spray the tacos with a little olive oil and lightly pan fry until brown.

Variations & Topping Ideas

Feel free to get creative with toppings! After the tacos are crispy, you can use a fork to open them up slightly and stuff them with avocado and shredded lettuce. Or drizzle them with additional salsa and sour cream. Try dipping these tacos in my cilantro sauce or burrito sauce for even more flavor!

How to Make Pinto Bean Tacos

What to Serve with Tacos

I love serving these tacos with Mexican Black Beans for protein and this Street Corn Salad as a side dish. If you want an easy salsa recipe, my 5 Minute Corn Salsa is a winner. This Black Bean Dip would also be great with chips!

How to Store and Reheat Leftovers

These tacos are best enjoyed immediately, but if you do have leftovers store then in an airtight container in the fridge. To reheat, pan fry or air fry the tacos until the cheese is melted and the outside is crispy again. I do not recommend freezing these tacos.

More Taco Recipes

Looking for other taco night recipes? Try my 15-minute crispy chickpea tacos or make a batch of these uniquely delicious Brussels sprout tacos. For a vegan option, try these lentil tacos or broccoli tacos.

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Crispy Pinto Bean Tacos

Crispy Pinto Bean Tacos

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


These crispy pinto bean tacos are only 6 ingredients — and they’re ready in just a few minutes! Try this tasty recipe for your next taco night!


Units Scale
  • 1 15oz can pinto beans, drained and rinsed
  • 1 teaspoon taco seasoning
  • 1/2 cup salsa
  • 2/3 cup shredded Monterey jack cheese
  • 6 (6″) flour tortillas
  • 3 teaspoons neutral oil (like avocado oil or vegetable oil)


  1. In a large bowl, mash the beans, taco seasoning, and salsa together until chunky.
  2. Spread 1/4 cup of the bean mixture into half of a tortilla.
  3. Top with cheese, then fold in half.
  4. Repeat until all the tortillas are filled. (It should make 5-6 tacos.)
  5. Add 2 teaspoons of oil to a large skillet and heat over medium heat for 30 seconds. Swirl it around the pan until the pan is coated.
  6. Place 2-3 tacos in the skillet and cook for 4-5 minutes until golden brown. Flip and continue to cook for 2-3 minutes until crispy.
  7. Remove the tacos from the skillet.

  8. Add an additional teaspoon of oil to the skillet (if necessary) and continue to cook the remaining tacos until crispy.

Keywords: pinto bean tacos