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Crispy Fried Bean Tacos

Name: Crispy Fried Bean Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 400 g Refried beans; 16 Corn tortillas; 0.5 Romaine lettuce; 100 ml Mexican-style soured cream; 100 g Fresh white cheese (queso fresco); 4 Radishes; 4 tbsp Green or red salsa; 400 ml Vegetable oil for frying

35 min (15 prep + 20 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Corn tortillas filled with refried beans, fried until golden and crunchy.

About this recipe

Crispy fried bean tacos are one of the most popular and affordable antojitos of central Mexican cuisine: corn tortillas filled with seasoned refried beans, rolled up and fried in oil until golden and crunchy, served with shredded lettuce, soured cream, salsa and crumbled fresh cheese. They are the perfect street food for any time of day, with that unique satisfaction of frying that transforms a simple tortilla into something irresistible.

History & Origin

Fried tacos are one of the most deeply rooted antojitos in popular Mexican cuisine, with origins tracing back to pre-Hispanic cooking where corn tortillas were combined with beans as everyday food. In central Mexico, especially in Mexico City, Puebla and the states of Hidalgo and Morelos, crispy tacos are an essential breakfast or afternoon snack in markets and fondas. The bean version is the most affordable and one of the favourites of Mexican vegetarian cooking, where black or bayo beans refried with garlic and epazote provide a complete plant protein with deep flavours. Quick frying in hot oil creates that crunchy outer layer that contrasts perfectly with the soft, creamy bean interior. Served with the classic garnish of shredded lettuce, soured cream, cheese and salsa, crispy bean tacos represent Mexican resourceful cooking at its finest: nutritious, affordable and delicious.

Estimated cost

£4.50

Total cost

£1.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

12g

Protein

48g

Carbohydrates

16g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Heat the refried beans in a frying pan over medium heat with a little oil. If too thick, add a splash of water or stock. Season with salt, garlic powder and cumin to taste. The beans should be thick enough not to leak from the taco.
2
Warm the tortillas on a griddle so they are pliable and won't tear when rolling. Place a generous tablespoon of refried beans in the centre of each tortilla and roll up firmly into a tight cylinder.
3
Secure the tacos with cocktail sticks or place them seam-side down on a plate while you heat the oil. In a deep frying pan, heat enough oil to cover half the taco to 180°C.
4
Fry the tacos in small batches, turning with tongs, until evenly golden and crunchy on all sides (3–4 minutes). Drain on kitchen paper.
5
Serve the crispy tacos on a bed of finely shredded lettuce. Top with soured cream, green or red salsa and crumbled fresh cheese. Garnish with radish slices and finely chopped onion.