Introduction

These Crispy BBQ Pinto Bean Tacos combine smoky, tender beans with melty cheese wrapped in homemade tortillas for a deliciously satisfying meal. Perfectly crisped in the oven, they’re a flavorful twist on a classic taco that’s easy to assemble and sure to please everyone at the table.

Six folded tortillas are arranged on a white marbled textured surface with parchment paper underneath. Each tortilla is light brown with dark toasted spots and contains two visible layers: a base layer of brown, soft cooked beans with a slightly shiny surface, and a top layer of shredded pale yellow cheese that spills out slightly from the open folded side. The tortillas are evenly spaced with cheese and beans peeking out from the edges, some shredded cheese scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 cups BBQ Pinto Beans
8 homemade Flour + Corn Tortillas
2 cups shredded sharp cheddar or mozzarella cheese
Sour cream or yogurt, for serving
Fresh cilantro, chopped
Other favorite toppings (e.g., sliced avocado, jalapeños)
Lime wedges, optional
1-2 cups dairy-free Jalapeño Ranch Sauce

Instructions

Step 1: Prepare the BBQ pinto beans using your favorite recipe or refer to a How to Make BBQ Pinto Beans guide.
Step 2: If making tortillas from scratch, prepare homemade flour and corn tortillas.
Step 3: Warm the tortillas by preheating your oven to 400°F (204°C). Place tortillas directly on the oven rack, then turn off the oven and let them warm for 2 minutes before removing.
Step 4: Line a baking sheet with parchment paper and set another baking sheet aside to press on top of tacos later.
Step 5: Assemble each taco by spooning 1-2 spoonfuls of BBQ pinto beans onto one side of a warm tortilla, then add shredded cheese on top. Fold the tortilla in half to form a half-moon shape and gently press down.
Step 6: Arrange the tacos on the prepared baking sheet, spacing them about 1 inch apart. Place the second baking sheet on top to keep the tacos flat.
Step 7: Bake the tacos for 15-20 minutes, or until the tortillas are crispy and the cheese is melted.
Step 8: Remove from the oven, cut each taco in half, and arrange on a serving platter or cheese board slightly overlapping.
Step 9: Add sour cream or yogurt, fresh cilantro, sliced avocado, or other favorite toppings. Drizzle with dairy-free Jalapeño Ranch Sauce or serve it on the side for dipping.
Step 10: Serve immediately and enjoy your crispy BBQ pinto bean tacos!

Tips & Variations

Use a mix of cheddar and mozzarella cheese for a gooey and flavorful filling.
Try adding roasted tomatoes or pickled jalapeños for extra zing.
For a vegan option, choose a dairy-free cheese and skip the sour cream or use a plant-based alternative.
Make extra tacos and freeze them before baking for a quick meal later—bake straight from frozen, adding a few extra minutes to the cooking time.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes to crisp the tortillas again. Avoid microwaving to keep them crispy.

How to Serve

The image shows six small tortillas arranged on a baking sheet covered with parchment paper. Each tortilla is topped with a layer of cooked chickpeas in a rich, reddish-brown sauce with a chunky texture. On top of the chickpeas is a generous pile of shredded pale yellow cheese spread unevenly over the surface. The tortillas have light brown spots from toasting and are spread out in two vertical columns of three. The background is a white marbled texture under the baking sheet. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pinto beans for the BBQ pinto beans?

Yes, canned pinto beans work well. Simply drain and rinse them, then simmer with BBQ sauce and seasonings to infuse flavor before assembling the tacos.

What can I substitute if I don’t have homemade tortillas?

Store-bought flour or corn tortillas can be used as a convenient alternative. Just warm them briefly before assembling and baking the tacos to keep them pliable and delicious.