Crispy Cheese Refried Bean Tacos
Serves 2
10 mins prep
25 mins cook
35 mins total
Taco Tuesday has never tasted so good.
shallots,finely chopped
garlic cloves,minced
Kosher salt,to taste
tspcumin
tspchili powder
(15-ounce) canspinto beans
lime,halved
oz(about 1 cup) grated Monterey jack, pepper jack, or sharp cheddar cheese
(4.5-inch)flour or corn tortillas (often labeled “street taco size”)
Pico de gallo,for serving
Chopped cilantro leaves and tender stems,for serving
Hot sauce,for serving (optional)
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Arrange two oven racks in the upper and lower third of the oven and heat the oven to 375°F. Line two large baking sheets with parchment paper.
Heat the oil in a large deep sauté pan or braiser over medium heat until shimmering. Add the shallots, garlic, and 1 teaspoon salt and cook, stirring, until softened, about 3 minutes. Add the cumin, smoked paprika, and chili powder and stir to coat.
Drain one can of beans, but don’t rinse it. Add to the pan along with the entire second can of beans, liquid and all. Fill one of the now-empty cans halfway with water; keep near the stove.
Simmer the mixture, smashing the beans with the back of your spoon and stirring often, until the beans are thickened but not dry, 8 to 12 minutes. (Add a splash of the reserved water if the beans look dry at any point during cooking). Remove from the heat and squeeze in the juice of half a lime. Season with salt to taste. Slice the remaining lime half into wedges for serving.
Meanwhile, arrange the cheese in 8 equal circles (a little larger than the size of the tortillas) on both prepared baking sheets (4 per sheet). Bake for 4 minutes, then rotate the baking sheets and bake for 3 minutes more until the cheese is melted and bubbly. Make sure you have your tortillas ready.
Remove from the oven. Working quickly, firmly press one tortilla on top of each cheese circle. Return to the oven to warm the tortillas and finish crisping the cheese, 2 to 3 minutes. Remove from the oven and let cool for 1 minute, then use a sturdy metal spatula to flip each tortilla so that the cheese layer is facing upwards.
Divide the beans evenly between the tortillas (about 1/4 cup per tortilla), then top with the pico de gallo, cilantro, and pepitas. Serve with lime wedges and, if desired, hot sauce.
