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Crispy Bean Tacos

Crispy pinto bean tacos made with minimal ingredients and maximal flavor, give these a shot next Taco Night alongside your standard Tex-Mex or as a stand alone quick meal
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 Cans Bush's Best Sidekicks Pinto Beans
  • 1 Cup Salsa OK to omit, but really bumps up the flavor and adds some other veggies to the mix
  • 2 Cups Cheese Monterrey cheese is a great option, but any Mexican blend will work. In my experience, Cheddar seems to leave a weird flavor for whatever that's worth
  • 8 Count Tortillas Definitely use small, sometimes called Street FLOUR tortillas
  • 2 TBSP Neutral Oil Coconut, vegetable, avocado. DON'T use Olive Oil, it burns too easily and ruins them when frying

Equipment

  • 1 Frying pan
  • 1 Mixing bowl

Method
 

  1. Mix the beans and the salsa (if using) in a bowl. Even if not using the salsa, get the beans out of the cans and into a bowl for easier scooping.
  2. Mash the beans quite a bit, you want them pretty homogenous and pasty
  3. Scoop about 1/4 cup of the bean mix onto a tortilla
  4. Top with a big pinch of cheese, fold the tortilla in half pressing to seal it together
  5. Heat a tablespoon of oil in the pan until shimmering
  6. Begin frying the tortillas for about 3 minutes until the first side is nice and crispy, flip and fry the otherside to the same crisp
  7. Repeat frying process, until all tacos are done
  8. Feel free to peel them open and top with fresh onions, pickled onions or any other toppings you love! Serve immediately