Bean & Cheese Taco Recipe

Soak the beans (optional but recommended)

Rinse 1 cup dried Rancho Gordo pinto beans under cold water and remove any debris. Place in a bowl and cover with about 3 cups water. Soak for 4–8 hours or overnight. Drain and rinse before cooking. (If short on time, proceed without soaking and increase cooking time.)

Cook the beans

Place soaked and drained beans in a medium saucepan with 3 cups fresh water (or use a 2:1 water-to-bean ratio total). Bring to a boil over high heat, then reduce to a simmer. Skim any foam. Add half the salt (1/2 tsp) near the end of cooking. Simmer gently, partially covered, until beans are tender, 60–90 minutes if soaked, 90–120 minutes if unsoaked. Add more water as needed to keep beans submerged. Drain, reserving 1/2–1 cup cooking liquid.

Saute aromatics

While beans cook or once they are almost done, heat 2 tbs vegetable oil (or 1 tbs lard + 1 tbs oil) in a large skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent and starting to brown, about 5–7 minutes. Add 2 tsp minced garlic and sauté 30–45 seconds until fragrant. Stir in 1/2 tsp ground cumin and 1/4 tsp dried oregano and cook 15–30 seconds to bloom the spices.

Mash and fry

Add the cooked, drained beans to the skillet with the aromatics. Use a sturdy potato masher or the back of a spoon to begin mashing the beans in the pan. Add 1/2 cup reserved cooking liquid or up to 1/2 cup vegetable/chicken broth to reach the desired consistency. Continue mashing and stirring over medium-low heat until the beans come together into a smooth, spreadable consistency, about 5–8 minutes. Stir in the remaining 1/2 tsp salt and 1/4 tsp black pepper, and adjust seasoning to taste. If you want richer refried beans, stir in 1 tbs lard or additional oil at the end.

Finish

Cook the mashed beans another 2–3 minutes, scraping the bottom to develop a lightly toasted flavor. Remove from heat and keep covered until assembling tacos.

Warm the tortillas: Heat a large dry skillet or griddle over medium-high heat. Brush each flour tortilla lightly with melted butter (about 1/2 tsp per tortilla) or briefly heat directly on the skillet for 20–30 seconds per side until pliable and lightly toasted. Keep warmed tortillas covered with a clean towel to stay soft.

Fill the tortillas: Spoon about 1/4 to 1/3 cup of the hot refried pinto beans onto the center of each warmed flour tortilla and spread slightly, leaving edges free. Sprinkle about 1/4 cup (or to taste) freshly grated sharp cheddar cheese over the hot beans so it melts. If you prefer, place tortilla with beans and cheese back on the skillet for 30–60 seconds to help melt the cheese.

Garnish and serve: Fold the tortilla over the filling or serve open-faced. Garnish with chopped cilantro and serve with lime wedges and hot sauce or salsa at the table. Serve immediately while hot.