Air Fryer Bean and Cheese Tacos Recipe

Taco shells: These provide the crispy outer layer for your tacos and can be found in the international or Mexican food section of your supermarket.

Refried beans: A creamy and flavorful filling made from mashed beans, usually found in the canned goods aisle.

Shredded cheese: Adds a melty, cheesy goodness to the tacos. You can use any type of cheese you prefer.

Cumin: A spice that adds a warm, earthy flavor to the bean mixture.

Chili powder: Provides a bit of heat and depth to the filling.

Olive oil: Used to brush the outside of the taco shells, helping them to crisp up in the air fryer.

When filling the taco shells with the bean mixture, make sure to spread the refried beans evenly to ensure each bite is flavorful. For an extra crispy texture, you can lightly press the taco shells down in the air fryer basket before cooking. This helps the olive oil adhere better, resulting in a golden, crunchy exterior.

• taco shells - Substitute with soft tortillas: Soft tortillas can be used for a different texture and are easier to fold.

• refried beans - Substitute with black beans: Black beans provide a similar texture and can be seasoned to taste.

• shredded cheese - Substitute with vegan cheese: Vegan cheese is a good alternative for those who are lactose intolerant or vegan.

• cumin - Substitute with ground coriander: Ground coriander offers a similar earthy flavor profile.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a similar color.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Allow the tacos to cool completely before storing. This prevents condensation, which can make the taco shells soggy.
• Place the cooled tacos in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, individually wrap each taco in aluminum foil or plastic wrap. This helps maintain their shape and prevents freezer burn.
• Place the wrapped tacos in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the tacos in the refrigerator overnight if frozen.
• Reheat in the air fryer at 350°F (175°C) for 3-5 minutes or until heated through and crispy. Alternatively, use an oven preheated to 350°F (175°C) for 10-12 minutes.
• Avoid microwaving as it can make the taco shells chewy instead of crispy.

• Preheat your air fryer to 350°F (175°C). Place the leftover tacos in the air fryer basket in a single layer. Heat for 3-5 minutes until the shells are crispy and the cheese is melted.

• If you prefer using an oven, preheat it to 375°F (190°C). Wrap the tacos in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-12 minutes.

• For a quick microwave method, place the tacos on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• To reheat on the stovetop, heat a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid. Heat for 2-3 minutes on each side until the shells are crispy and the cheese is melted.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the tacos on the toaster oven tray and heat for 5-7 minutes until they are warmed through and the cheese is bubbly.

• Air fryer: This is the main cooking appliance used to make the tacos crispy and melt the cheese.

• Mixing bowl: Used to combine the refried beans, cumin, and chili powder.

• Spoon: Useful for mixing the bean mixture and for filling the taco shells.

• Brush: Used to apply olive oil to the outside of each taco shell.

• Measuring spoons: Essential for accurately measuring the cumin, chili powder, and olive oil.

• Air fryer basket: The component of the air fryer where the tacos are placed in a single layer for cooking.

• Tongs: Handy for placing the tacos in the air fryer basket and removing them once cooked.

• Plate: Used to serve the hot tacos once they are done cooking.

Prepare the filling in advance: Mix the refried beans with cumin and chili powder ahead of time and store in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Batch cook: Cook multiple tacos at once by arranging them in a single layer in the air fryer.

Preheat the air fryer: Ensure the air fryer is preheated to 375°F (190°C) to reduce cooking time.

Brush quickly: Use a silicone brush to quickly and evenly apply olive oil to the taco shells.