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
Equipment
- 1 Frying pan
- 1 Mixing bowl
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
Instructions
- 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.
- Mash the beans quite a bit, you want them pretty homogenous and pasty
- Scoop about 1/4 cup of the bean mix onto a tortilla
- Top with a big pinch of cheese, fold the tortilla in half pressing to seal it together
- Heat a tablespoon of oil in the pan until shimmering
- 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
- Repeat frying process, until all tacos are done
- Feel free to peel them open and top with fresh onions, pickled onions or any other toppings you love! Serve immediately