Got a craving for crispy tacos? Whip up these Air Fryer Mini Tacos filled with zesty refried beans and gooey cheese for a healthier take on the frozen aisle favorite!
These fun tacos are the perfect teenager-friendly snack or an easy appetizer for a game day party. For another tasty idea, check out our Air Fryer Beef Taquitos.
If you consider frozen mini tacos a guilty pleasure, you’re in the right place! These tasty Air Fryer Mini Tacos are super quick and easy to make and more wholesome than either store-bought or fast food tacos.
If you’re a Mexican food fan, it’s likely you’ll have most, if not all of the simple ingredients on hand. This means that you can make these babies on a whim and have warm, crispy bean and cheese tacos ready in less than 15 minutes.
Table of contents
Ingredients
- Tortillas: Street taco corn tortillas are the perfect size for mini tacos. Six will fit in one batch in a 6-quart basket style air fryer.
- Refried beans: Either regular refried beans or refried black beans.
- Hot sauce: To add flavor and a little kick to the tacos. We love Cholula Chipotle flavor.
- Cheese: Sredded sharp cheddar cheese or any cheese you love on your tacos. Monterey Jack, pepper jack, or crumbled cotija cheese would all be delicious.
- Creamy salsa dip: The optional dipping sauce contains sour cream, your favorite chunky salsa, and a little cilantro.
How to Make Mini Air Fryer Tacos
Warm the tortillas: Wrap a stack of 6 tortillas in a double layer of damp paper towels and warm them in the microwave until soft and pliable enough to fold without cracking.
- Assemble the tacos: Remove one tortilla from the paper towels and keep others wrapped while you work. Spread 1 tablespoon of beans on one side of the tortilla and drizzle the beans with hot sauce, to taste. Sprinkle with about 1 tablespoon of cheese and fold in half.
- Coat with oil: Coat both sides of the tacos using an oil mister or nonstick cooking spray.
- Place in air fryer: Line your air fryer basket with tacos and place the tacos in a single layer.
- Cook: Air fry at 400 degrees F for 6 minutes. Use tongs to flip the tacos over and cook for an additional 2 to 3 minutes, or until golden brown and crisp.
Big Batch Mini Tacos
You can cook these tacos in batches. Just transfer the first batch of cooked tacos to a baking sheet and place them in a preheated 200 degrees F to keep them warm while you cook the remaining tacos.
Serving Suggestions
Mini bean and cheese tacos can be served as snack, appetizer, or light meal.
While delicious all by themselves, they are even better dipped! For a party platter, set them out with the simple creamy salsa dip (see the details on the recipe card below), a bowl of guacamole, or your favorite dipping sauces.
Storage and Reheating Tips
If you happen to have leftovers, just place them in an airtight container, like a zippered plastic storage bag, and refrigerate them for up to 4 days. Reheat them in the air fryer set to 350 degrees F for 2 to 3 minutes until warmed through for a quick snack.
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Mini Air Fryer Tacos
Ingredients
For the Mini Bean and Cheese Tacos
- 6 street taco size corn tortillas
- 6 tablespoons refried black beans, or regular refried beans
- Hot sauce, to taste (we love Cholula Chipotle flavor)
- 6 tablespoons shredded sharp cheddar cheese
- nonstick cooking spray, or a mister filled with a high heat netural oil, like avocado oil.
For the Creamy Salsa Dip
- ½ cup light sour cream
- ⅓ cup chunky salsa
- 1 to 2 tablespoons cilantro leaves, chopped
Instructions
- Line your air fryer basket with parchment paper.
- Wrap the stack of 6 tortillas in a double layer of damp paper towels. Place on a microwaveable plate and warm for 25 seconds, or until soft and pliable enough to fold without cracking.
- Remove one tortilla from the paper towels and keep others wrapped while you work. Spread 1 tablespoon of beans on one side of the tortilla and drizzle the beans with hot sauce, to taste. Sprinkle with about 1 tablespoon of cheese and fold in half. Transfer to the air fryer and repeat to assemble the remaining tacos.
- Coat the top of the tacos with oil or nonstick cooking spray. Using your hands, gently flip the tacos over and coat the other side.
- Air fry at 400 degrees F for 6 minutes. Use tongs to flip the tacos over and cook for an additional 2 to 3 minutes, or until browned and crisped.
- Transfer the tacos to a serving platter and let them rest for several minutes while you make the dipping sauce.
- Combine the sour cream, salsa, and cilantro in a small bowl and place on the serving platter with the tacos.
- Can easily double or triple this recipe when serving a group. Just preheat your oven to 200 degrees F with a baking sheet inside and transfer each batch to the baking sheet, to keep warm.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
Could I try making these in the oven? I do not have a air fryer, There is only so much counter space available in my kitchen