Description
These Bean and Cheese Tacos are a delicious and easy-to-make stovetop meal featuring creamy chipotle sauce, refried pinto beans seasoned with aromatic spices, and melty pepper jack cheese all folded in warm flour tortillas and perfectly seared for a golden crispy finish.
Ingredients
Creamy Chipotle Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons plain full-fat Greek yogurt (or sour cream)
- 1 tablespoon minced cilantro
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons lime juice
- 1 large chipotle in adobo sauce, chopped
- 1 tablespoon adobo sauce (plus more if needed)
- Salt and pepper to taste
Refried Beans
- 1 tablespoon neutral oil (canola, peanut, or vegetable oil)
- 2 cloves garlic, finely minced
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup water
- Salt and pepper to taste
Tacos
- 4 6-inch flour tortillas
- 1/4 cup finely diced white onion (about 1/4 of an onion)
- 2 tablespoons minced cilantro
- 2 ounces pepper jack cheese, shredded
For Serving (Optional)
- Pico de gallo, salsa verde, or pickled onions
Instructions
- Make the chipotle sauce: In a small bowl, combine mayonnaise, Greek yogurt, minced cilantro, garlic powder, and lime juice. Add chopped chipotle in adobo and tablespoon of adobo sauce. Season with salt and pepper to taste. Add more chipotle if you prefer extra heat. Set aside the sauce.
- Prepare the refried beans: Heat a large cast-iron skillet over medium heat. Add neutral oil and minced garlic, sauté briefly until fragrant. Add drained pinto beans, ground cumin, ground coriander, and water. Simmer for 2 to 3 minutes, until most of the liquid is absorbed. Season with salt and pepper.
- Mash the beans: Using a wooden spoon or potato masher, mash the beans in the skillet until creamy but still slightly chunky. The mixture should clump together well. Transfer the beans to a bowl to cool slightly while wiping the skillet clean. For smoother beans, add more water and mash further.
- Assemble the tacos: On a large baking sheet, lay out the flour tortillas. Spread 2 teaspoons of creamy chipotle sauce on each tortilla, leaving a 1/2-inch border. Spread 1/4 cup of the bean mixture on one half of each tortilla. Top with diced onion, minced cilantro, and shredded pepper jack cheese evenly across the tacos.
- Fold the tacos: Fold the empty side of the tortilla over the filled half. Press gently to seal the edges, even if a little filling escapes.
- Sear the tacos: Heat 1 teaspoon oil in the skillet over medium-high heat until shimmering, then reduce to medium. Add two tacos at a time and sear for 2 to 3 minutes on one side until golden brown. Flip and cook another 1 to 2 minutes on the other side. Repeat with remaining tacos.
- Serve: Serve the tacos immediately with any remaining chipotle sauce and optional accompaniments like pico de gallo, salsa verde, or pickled onions. Enjoy your flavorful stovetop bean and cheese tacos!
Notes
- Add more chipotle peppers to the sauce if you prefer a spicier flavor.
- For a creamier texture, add a little more water when mashing the beans.
- Use a cast-iron skillet for best results when searing the tacos for a crispy crust.
- Serve with additional toppings such as pico de gallo, salsa verde, or pickled onions for extra flavor.
- Warm tortillas before assembling if desired for more pliability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
