Easy Crunchy Refried Bean Taco-Dillas with Lime Crema
This easy Mexican food recipe combines crispy tortillas, melted cheese, and creamy refried beans, creating a flavorful fusion between tacos and quesadillas. Served with a tangy lime crema, it's a simple, cheesy dish perfect for quick weeknight meals or satisfying snacks.
Ingredients
For the taco-dillas:
- 1 small yellow onion minced
- 3 garlic cloves minced
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- 2 15-ounce cans pinto beans
- 1 bunch cilantro divided
- 2 tablespoons water
- 10 8-inch flour tortillas
- 1½ cups shredded Mexican cheese blend cheddar, or pepper Jack
- Nonstick cooking spray or neutral oil
For the lime crema:
- ½ cup sour cream
- Juice of ½ lime
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- Pinch of kosher salt
Instructions
- Prepare the oven and baking sheet: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Cook the aromatics: In a large skillet over medium heat, melt the butter. Add the minced onion, garlic, and salt, stirring frequently until the onion turns soft and translucent (about 5 minutes). Stir in ½ teaspoon of cumin and ½ teaspoon of chili powder, cooking for another minute until fragrant.
- Make the refried beans: Drain one can of pinto beans and add them to the skillet along with the entire contents (liquid included) of the second can. Pour in 4 sprigs of cilantro and 2 tablespoons of water. Bring to a boil, then lower the heat to medium and let the beans simmer, stirring occasionally, until thickened and resembling a gravy-like consistency (about 10 minutes). Remove from heat, discard the cilantro stems, and use a fork or potato masher to roughly mash the beans—some texture should remain. Adjust salt to taste.
- Assemble the taco-dillas: Place one tortilla on the prepared baking sheet. Spread 3 tablespoons of the refried beans over half of the tortilla, then sprinkle 2 to 3 tablespoons of shredded cheese on top. Fold the tortilla in half. Repeat with the remaining tortillas, spacing them about an inch apart. Use an additional parchment-lined sheet if needed.
- Bake until crispy: Lightly spray the tops of the tortillas with nonstick spray or oil. Bake for 10-12 minutes, or until the tortillas are golden brown and the cheese is fully melted.
- Prepare the lime crema: While the taco-dillas bake, blend the sour cream with the remaining cilantro, lime juice, ¼ teaspoon cumin, ¼ teaspoon chili powder, and a pinch of salt. Blend on high speed until the mixture is smooth and flecked with cilantro (about 30-45 seconds).
- Serve and enjoy: Plate the taco-dillas with the lime crema on the side for dipping and dolloping.
Notes
Shortcut: If you're short on time, canned refried beans can replace homemade ones. Simply heat them in a pot and mix in the seasonings before assembling.
Flavor Twists: Try adding cooked turkey from a Turkey Taco Salad or pork-and-pineapple filling from One-Pan Al Pastor Enchiladas for an extra flavor boost.
Make it a Flauta: Roll the tortillas instead of folding them, then bake until crispy.
Tried this recipe?Let us know how it was!