Bean and Cheese Tacos

5 from 4 votes

These vegetarian bean and cheese tacos are filled with homemade refried beans, pepper jack cheese, and a spicy Chipotle sauce, perfect for your next weeknight dinner!

Prep Time22

Cook Time8

Total Time30

Servings: large servings

Calories: 619kcal

Author: Karishma Pradhan

Equipment

10-inch Cast Iron Skillet

Ingredients

For the creamy chipotle sauce:

2 tablespoons mayonnaise
2 tablespoons plain full-fat Greek yogurt or sour cream
1 tablespoon minced cilantro for brightness
½ teaspoon garlic powder
1 ½ teaspoon lime juice
1 large chipotle in adobo sauce, chopped, plus 1 tablespoon adobo sauce plus more if needed
Salt and pepper

For the bean and cheese tacos:

Neutral oil such as canola oil, peanut oil, or vegetable oil
2 cloves garlic finely minced
1 (15.5-ounce) can pinto beans drained and rinsed
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup water
4 6-inch flour tortillas
¼ cup finely diced white onion from about ¼ of an onion
2 tablespoons minced cilantro
2 ounces pepper jack cheese shredded
Creamy chipotle sauce

For serving:

Pico de gallo, salsa verde, or pickled onions

Instructions

Make the chipotle sauce: In a small bowl, combine 2 tablespoons mayonnaise, 2 tablespoons plain full-fat Greek yogurt, 1 tablespoon minced cilantro, ½ teaspoon garlic powder, and 1 ½ teaspoon lime juice.
Add 1 large chipotle in adobo sauce, chopped, plus 1 tablespoon adobo sauce, then season to taste with salt. If desired, add more chipotle pepper for a spicier sauce. Set aside.
Note: The sauce should taste creamy, tangy, well-salted, with a bit of heat. I typically add 2 chopped peppers for moderate heat, but you can add as much or as little as you like!
Make the "refried" beans: Set a large cast-iron skillet over medium heat and add 1 tablespoon of neutral oil and 2 cloves garlic. Add 1 (15.5-ounce) can pinto beans, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ cup water.
Simmer for 2 - 3 minutes, or until most of the liquid has been absorbed. Season with salt and pepper.
Mash the beans: Using a wooden spoon or potato masher, mash the beans until creamy, but still somewhat chunky. They should clump together easily (meaning they won't fall apart when cooking the tacos).
Transfer to a bowl to cool until warm, but not hot, and wipe the skillet clean.
Note: If you like a classic, smoother re-fried bean texture, add a bit more water and continue mashing them to your desired consistency.
Fill the tacos: Evenly space 4 6-inch flour tortillas on a large baking sheet.
For each tortilla: Smear 2 teaspoons creamy chipotle sauce with the back of a spoon, leaving about ½-inch gap from the edge. Add ¼ cup of bean filling to one half of the tortilla, and spread it out in an even layer. Top with a sprinkling of onion, minced cilantro, and ¼ of the pepper jack cheese. Repeat filling the remaining tacos.
Note: I like to serve any remaining chipotle sauce in a small bowl for dipping!
Fold: Carefully fold the unfilled side over the filled side of the taco, and press down until the taco feels nicely sealed. Repeat with the remaining tortillas.
Note: Don't worry if a little filling escapes!
Sear: Set the skillet over medium-high heat with 1 teaspoon oil. Once the oil is shimmering, reduce the heat to medium.
Carefully add 2 tortillas at a time, and sear for 2 - 3 minutes, or until deeply golden brown on one side. Use a metal spatula to flip and sear the other side, about 1 - 2 minutes.
Repeat with the remaining two tacos, then serve immediately with any remaining chipotle sauce and your desired accompaniments. Enjoy!

Notes

Kid-friendly variation: Sub out the pepper jack for monterey jack and use just a little bit of chipotle pepper for the chipotle sauce. For the filling, you can skip the diced onions.

Serving suggestions: Because these tacos are quite hearty and filling, I recommend serving them with a bright and refreshing salad, like a grated carrot salad or cabbage slaw, or pickled onions.

Tips:

Leave a gap. When building your tacos, make sure to leave a ½-inch gap around the edges so that when you fold it in half, the filling has a bit of extra space to spread out.
For a crispier taco, use a cast-iron press or firmly press down on the tortilla with a metal spatula.

Storage: Any leftovers can be stored in an airtight container in the fridge for 3 - 4 days. I recommend wrapping them in foil and reheating them at 350°F / 177°C for 5 - 10 minutes until warmed through.

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