These crazy delicious tacos dorados de frijoles or crispy bean tacos are a great way to feed a large family. This recipe makes a lot and are just as yummy as leftovers the next day! If you’re looking for more meatless taco recipes check out my recipe for potato taquitos.
What are tacos dorados?
Tacos dorados are tacos that have been fried until crispy. Corn tortillas are most commonly used.
The tacos can be folded like the ones I’m sharing in this post or they can be rolled like in my recipe for crispy chicken tacos.
The tacos can be either deep fried or shallow fried. In my home we prefer shallow fried. It’s easier and less messy.
Ingredients needed for crispy bean tacos
Black beans is what I used in this recipe but pinto beans work just as well. I like to drain and rinse the beans before using. Be sure to buy beans that haven’t been seasoned.
These will add just a bit of heat and lots of flavor. My family didn’t find the tacos spicy but if you are especially sensitive to spicy foods you can reduce the amount of chipotle peppers or omit them all together.
I use granulated garlic, onion powder, oregano and salt to give the beans some flavor. Seasoning the beans with the chipotle peppers and seasonings is what helps take this simple recipe from basic to full of flavor.
Corn tortillas are what’s used in this recipe. Flour tortillas can be used but you won’t need as many as they’re bigger than corn tortillas.
I used cheddar jack but shredded monterrey jack, pepper jack or mozzarella can also be used. I tend to use whatever I have in my refrigerator.
For frying the tacos. Vegetable oil will work too.
How to make tacos dorados de frijoles
Put the drained and rinsed beans in a food processor. Then add the chipotle peppers and the seasonings. Add 1/2 cup of water and blend until well smooth. Set aside.
Next heat up the tortillas in the microwave until pliable. This will prevent the tacos from cracking.
Now it’s time to assemble the bean tacos. Take one tortilla and spread a spoonful of the bean mixture onto one side. Then top with a small amount of the shredded cheese and fold in half.
Repeat with the remaining tortillas.
This recipe makes about 32 crispy bean tacos. If that’s too much you can always cut the recipe in half.
I however love it cause it feeds my family of 6 and also provides us enough for leftovers the next day!
Heat up about 3 tbs of olive oil in a large skillet over medium high heat. Add 4-5 tacos to the skillet and fry for 1-2 min on each side or until golden and crispy.
Transfer the tacos dorados de frijoles to a paper towel lined baking sheet. Then continue to fry the remaining tacos adding more oil as needed.
Then the tacos are ready to be served. They can be served as is but they become even more delicious when you add your favorite toppings.
Carefully open the bean tacos. Then add your choice of toppings.
Taco topping ideas
How to store leftover tacos dorados de frijoles
Once the leftover tacos have cooled. Store them in an airtight container or a ziploc bag and refrigerate.
How to reheat crispy bean tacos?
Just heat them up in a 350 degree oven for 5-10 min or until warm and crispy again. They can also be reheated in an air fryer. Whatever you do, don’t reheat them in the microwave or they will become soggy!
Looking for more taco recipes? Check out these delicious recipes!
Crispy black bean tacos recipe
These tacos dorados de frijoles are a real crowd pleaser. My family is always excited when I make them. I hope you will enjoy them just as much as we do!
Follow me @thriftandspice on Pinterest to see more delicious recipes!
Tacos Dorados de Frijoles
Tacos dorados de frijoles is a delicious recipe for crispy bean tacos. They’re inexpensive and easy to make.
- 2 (15.25) oz canned black beans drained and rinsed
- 3 chipotle peppers
- 1 tbs granulated garlic
- 1/2 tbs onion powder
- 1/4 tsp dried oregano
- 1 tsp salt
- 1/2 cup water
- 32 corn tortillas
- 8 oz shredded cheddar jack cheese
- olive oil for frying
Add the beans, chipotle peppers, seasonings and water to a food processor. Blend until smooth and set aside.
Heat up the tortillas in the microwave until pliable.
Take one tortilla and spread a spoonful of the bean mixture onto one side. Then top with a small amount of the shredded cheese and fold in half. Repeat with the remaining tortillas.
Heat up 3 tbs of olive oil in a large skillet over medium high heat. Add 4-5 tacos to the skillet and fry for 1-2 min on each side or until golden and crispy.
Transfer the crispy bean tacos to a paper towel lined baking sheet. Then continue to fry the remaining tacos adding more oil as needed.
Serve the tacos de frijoles as is or open and stuff with your favorite toppings such as pico de gallo and shredded lettuce.