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Crisp Bean Burritos (Taco Time Copycat Recipe)

February 18, 2014 by Danelle 57 Comments

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If you’ve ever been to Taco Time, you’ll understand how excited I am about these Crisp Bean Burritos.

I spent my high school years in a small town in Wyoming, and long before McDonalds came along, we had Taco Time.  Every time I’d go, I’d order the same thing–the Crisp Bean Burrito.

Crisp Bean Burritos (Taco Time Copycat Recipe)

If you’ve never been to Taco Time, you’ll probably take one look and the recipe and think, “Really?” It’s just refried beans and cheese rolled up in a flour tortilla and fried.

I can’t explain why it’s so good. It just is. You’re going to have to trust me.

I don’t live anywhere near a Taco Time now, but I still get cravings for Crisp Bean Burritos, so I was beyond excited to come across this recipe. 

Honestly, it’s so simple, I don’t know why I’d never thought of making them myself before.

I suppose you could bake these if you wanted them to be healthier, and actually, I don’t fry foods all that often, but I wanted these to taste as much like the real thing as possible.

The fried tortilla is what makes the Crisp Bean Burrito crisp, after all.

These definitely satisfy my Tex-Mex fast food cravings. In fact, a craving struck while I was posting the recipe, so I’m making them again tonight for dinner.

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Crisp Bean Burritos (Taco Time Copycat Recipe)


★★★★★

4.8 from 4 reviews

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
Print Recipe
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Ingredients

  • 6 (8-inch) flour tortillas
  • 1 (16 oz.) can refried beans
  • 1 teaspoon taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup vegetable or canola oil, for frying
  • Salsa, for dipping

Instructions

  1. In a medium bowl, mix together refried beans and taco seasoning.
  2. Spread about 1/3 cup of the refried bean mixture down the center of each tortilla.
  3. Sprinkle with 2-3 tablespoons of cheese.
  4. Roll tortillas up tightly, keeping ends open.
  5. Heat oil in a large skillet over medium heat.
  6. Carefully lay 2-3 burritos in the skillet, seam side down, and cook for 30-60 seconds, or until golden brown. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
  7. Repeat the frying process until all the burritos are cooked.
  8. Serve with salsa for dipping.

Nutrition

  • Serving Size: 6

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Who Dished It Up First: Adapted from Life in the Lofthouse.

Filed Under: Recipe Archives Tagged With: beans, Mexican

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Reader Interactions

Comments

  1. Micah

    February 18, 2014 at 10:12 am

    Brad will be so excited!!! We crave these too. We were just talking about what else we need here after we got the Costco and Trader Joe’s announcements. We said Taco Maker or Taco Time.

    Reply
  2. Gina

    February 18, 2014 at 1:42 pm

    Holy smokes – YUM! I could soooooo go for some of those right now. WOW.

    Reply
    • Leah

      April 22, 2014 at 9:13 am

      I tried these using homemade refried beans. The beans in a can are drier and mine lacked enough salt but this was a great starting point to try again.

      I wanted to add that I created a slurry seal out of flour and water to help seal the end. I’m loving this recipe but it really needs their original taco sauce, mmmmm!

      Thanks!

      ★★★★★

      Reply
  3. Holly @ Life in the Lofthouse

    February 18, 2014 at 9:31 pm

    I remember you commenting when I first posted these! I’ve been such a huge fan of your blog and so happy you tried the recipe! Thanks for linking back to my site 🙂

    Reply
    • Danelle

      February 19, 2014 at 9:25 am

      Thanks Holly! Yes, I was pretty excited about the Crisp Bean Burritos! Several of your recipes are family favorites around here! 🙂

      Reply
  4. Heather

    February 20, 2014 at 6:33 pm

    Do you think it would ruin it if I added hamburger or shredded chicken?

    Reply
    • sam

      March 7, 2014 at 10:53 am

      They originally have a taco beef inside, but you would need a meat grinder to make the meat smoother and squeeze it into shape.

      Reply
    • L. Spaidal

      October 1, 2014 at 1:35 pm

      I use fried ground beef, taco time seasoning, the water and about a cup or so of cheddar cheese. Not the original taste but close. Yum!

      Reply
  5. Nancy

    February 21, 2014 at 5:13 pm

    Hi Danelle,
    I saw this recipe and just had to leave a comment. I haven’t heard anyone speak of Taco Time since I was a child living in Idaho. My sister and i would get so excited when our parents took us to eat there. We moved away when I was 10 and I haven’t seen one since. Here in South Carolina we only have Taco Bell. Thanks for bringing back a wonderful childhood memory!
    Nancy

    Reply
  6. Nicole

    February 23, 2014 at 8:44 am

    I have tried making these a couple times before and haven’t had nearly the success you did. I tried a ground beef version though. I think maybe I’m not rolling them tight enough or something because I always get filling spilling out the ends and the sauce on the meat makes the oil spatter! Its comical to watch, but not very good to be the one getting attacked by your taco. Thankfully I live 15 minutes from a Taco Time.

    Yours look just like the original though! Bravo!

    ~Nicole

    Reply
    • Liz

      August 7, 2014 at 6:56 am

      Try using a little less filling

      Reply
    • Tiffani

      June 27, 2016 at 1:44 pm

      Try using a deep fryer. Instead of on the stove… works even better. And you can use tooth picks to help holl it closed tighter and stay closed.

      Reply
  7. Liz

    February 24, 2014 at 11:12 am

    LOVE me some taco time. But now we are all gluten free so my favorite food there is off limits–the crisp bean burrito. For other GF’s out there–this recipe works with corn tortillas!! 😀

    Reply
  8. sam

    March 7, 2014 at 10:49 am

    You realize they make these with beef, not beans right? I worked at taco time for almost 3 years in my town and we never had a crisp bean burrito on the menu. I made these every morning. Its a mix of the left over meat from the day before and cheese…put through a grinder to make tube sausage…then wrapped tightly in a flour wrapper and deep fried. Crisp bean burrito would be a lovely addition to the menu though 🙂

    Reply
    • Dawn

      April 6, 2014 at 12:17 pm

      Our Corvallis, OR has the bean – YUM
      From TacoTime website:
      A TacoTime original. Your choice of savory fillings, hand-rolled in a soft flour tortilla, then deep-fried to golden perfection.
      Crisp Pinto Bean Burrito – Refried pinto beans and cheddar cheese.
      Crisp Chicken Burrito – All-white chicken, cream cheese, mild green chiles, onions and spices.
      Crisp Meat Burrito – Seasoned ground beef and jalapeño cheese sauce.
      Crisp Juan Burrito – Pinto beans, seasoned ground beef, rice, cheddar cheese and salsa verde.

      Reply
    • Charissa

      April 9, 2014 at 10:41 pm

      Every Taco Time I’ve ever been to has had the Crispy Bean burritos, since the early ’80’s! They had the meat ones, too, but my love was and always will be the bean ones… this recipe is gonna be a favorite 🙂

      Wonder if I could do a hybrid meat/bean burrito? Might not need the meat as finely ground?

      Reply
    • Liz

      August 7, 2014 at 6:54 am

      Some stores did make these.

      Reply
    • Tiffani

      June 27, 2016 at 1:47 pm

      I love in utah they Mahe them crisp bean, crisp beef, and a crisp chicken… so it must be different depending on the place…

      Reply
    • Tiffani

      June 27, 2016 at 1:47 pm

      I live in utah they Mahe them crisp bean, crisp beef, and a crisp chicken… so it must be different depending on the place…

      Reply
    • Sue

      November 10, 2016 at 11:43 am

      Just bought lunch at Taco Time in Ames, Iowa and always get a Crisp Meat Burrito AND a Crisp Bean Burrito. The stuffed Mexi-Fries are great too!

      Reply
      • Trish

        December 16, 2016 at 9:17 pm

        Is there really still a Taco Time in Ames???

        Reply
  9. kimberley owens

    March 9, 2014 at 11:24 pm

    I lived in Montana and while I’m not familiar with Taco time, I fondly remember getting crisp bean burritos at convenience stores. That plus Jo Jo’s make me drool! I am going to try this method soon!

    Reply
    • Raelyn

      January 28, 2015 at 6:57 am

      I live in MT, and we have the crispy pinto bean burritos on our Taco Time menu. Soooo good! I can’t wait to try this recipe! Thanks!

      Reply
  10. Olivia Dawson

    March 19, 2014 at 11:49 am

    Just need the ranch to make it complete!!! Its impossible to match. Any help?

    Reply
  11. Sara York

    March 28, 2014 at 7:12 pm

    Hi, wow I went to high school with you so I know all about Taco Time in that small Wyoming town. Someone pinned your Taco Time recipe on Pinterest and I found it You looked so familiar. So I looked in my yearbook and sure enough, it was you. I love those crisp bean burritos. Thanks.

    Reply
  12. LaFawne

    April 3, 2014 at 11:17 am

    I make these also. I have found if I microwave the tortillas first to soften them, I can wrap them tighter and they will fry with less mess. I also use bean dip instead of refried beans- a bit more flavorful and no need to add any seasonings.

    Really like your blog!

    Reply
  13. LaFawne

    April 3, 2014 at 11:21 am

    forgot to mention, I also found this on Pinterest 🙂

    Reply
  14. Denise McMurray

    April 5, 2014 at 8:25 pm

    Hmmm, this sounds vaguely familiar to me. Small town Wyoming, cruising the main streets and hanging out in the parking lot of Taco Time before McD’s came to town??? We still have Taco Time, but it has not been the same since Julie left. This too, is my fondest memory. However, we can never ever forget the ‘crustos’!! =) E-town Red Devils, “Go Red, Go”!

    Reply
  15. Walt

    July 2, 2014 at 1:57 pm

    So I worked for Taco Time for several years and I have a few hints to making these more like the original… First… cook the beans again with the spices… get them hot and put them in a food processor with just about a cup of shredded cheese for each can of beans you used…. Blend it all together until it’s a smooth consistency and then cool it. scoop it onto the tortillas and roll really tight… keep these burritos chilled until you’re ready to fry them…

    As far as the person that said the ranch just wasn’t quite right… it’s because Taco Time had their own recipe for “Sour Cream Dressing” it wasn’t ranch.

    ★★★★

    Reply
  16. Liz

    August 7, 2014 at 6:51 am

    If you take these (after they are cooked) pour some chili over them (don’t smoother them) put some cheddar on them (because I like spicy stuff I add chopped up jalapenos on top) . They are awesome

    ★★★★★

    Reply
  17. Jen

    August 10, 2014 at 10:16 pm

    These look great! Have you ever tried freezing them and reheating?

    Reply
  18. suzanne deiner

    September 14, 2014 at 4:05 pm

    We live near Greensboro NC. We used to have a taco time there. Loved it and the burritos. My Mom and I went there slot. Thanks for the good memories and the recipe.

    Reply
  19. Kristy

    September 26, 2014 at 7:42 am

    Thanks so much for posting this! I’m a pregnant woman and this is the one thing I feel I can actually eat! You’re a life saver!

    Reply
  20. Kelli King

    December 22, 2014 at 2:47 pm

    I also grew up in a small town in Wyoming and love Taco Time. I’ve yet to find a recipe that equals their meat. But I’m trying these burritos for sure. I’m from GR, where are you from?

    Reply
  21. Jo Gate

    May 6, 2015 at 1:20 pm

    I also worked at a taco time in wyoming. The tortilla should be thin ones and though using flour and water to seal them helps the ends also are tucked in to help keep the contents in during frying. Im really missing their original homemade nachos made with real cheese and enchilada sauce over top. Haven’t found any where that makes enchilada sauce like theirs.

    Reply
  22. Kim G

    May 26, 2015 at 4:40 pm

    Hello all you Taco Time lovers! I had a childhood friend comment on Face Book today she was craving the crisp meat burritos from Taco Time. I grew up in High Point North Carolina and work there for three years in high school. I’m happy to share a little tip with you about the crisp bean burritos. If you take your refried beans cheese and about half a cup of Enchilada sauce and mix it together and then put it on the flour tortilla, fry you will have an almost perfect match I made them every day at taco time. Thanks for reminding me how easy it is to duplicate them;). Anytime is Taco Time!!;)

    Reply
  23. Shannon

    June 14, 2015 at 4:31 pm

    ugh. These were an absolute mess! I was so disappointed. They looked so yummy. My tortillas wouldn’t stay closed, my filling leaked out like crazy :(. I ended up putting the rest in the oven and crimping the, up that way. Haven’t tried those yet. Hope they are edible.

    Reply
  24. melanie

    August 27, 2015 at 1:15 am

    Taco Times are all over the Pacific Northwest. As long as I have lived up here…25 years… they have had both bean and beef burritos . I hate beans an always get the beef the rest of my family likes beans. I’ve never been to a Taco Time that only had beef ones. I’m going to make this for my husband. I’m sure he will like them.

    Reply
  25. Martha

    September 8, 2015 at 4:25 pm

    Never heard of “Taco Time”, but tried these today. These are the bomb!!!!

    Reply
    • Danelle

      September 9, 2015 at 6:08 am

      Thanks Martha!

      Reply
  26. andy

    September 29, 2015 at 5:17 pm

    We lived a block from the first taco time and crisp meat was our families desire. Had them every week, for our family of nine in Eugene, Oregon. They were 55 cents then and r 1.50 now. Not bad for a period of 50 plus years. Just as good now as they were then. Just finished 2 for dinner.

    Reply
  27. Marla

    October 25, 2015 at 3:09 pm

    Well, I’ve never heard of Taco Time, but these sound like a tasty, easy weeknight dinner! I know I’ll be making them soon! Thanks for sharing this recipe!

    Reply
  28. Will

    February 2, 2016 at 6:09 pm

    Thanks for posting this, and thanks to all the commenters who shared their Taco Time experience.

    Weren’t these made with yellow corn tortillas? I don’t think we ever had a Taco Time in Illinois, but apparently there is one near or in Chicago for some reason. When I lived on Oregon I would get these, and I think I got them in a Pennsylvania food court at one point.

    I’m not positive buy I think Taco john’s had these too.. But I could be wrong.

    The cool thing is, my grade school cafeteria made a crispy yellow bean burrito that tasted just like the ones at Taco Time, if you can believe it.

    Reply
  29. Nicole

    February 10, 2016 at 7:26 am

    If I bake these what temperature and how long? Also do I just put them already rolled up and on a pan? Thanks.

    Reply
    • Danelle

      February 10, 2016 at 11:26 am

      I honestly would not recommend baking these. Since it’s a copycat recipe, a baked version wouldn’t be very much like the original. But if you did bake them, yes, I’d roll them up first. I’ve never tried it, so I’m just guessing, but I’d say 350 degrees for 15 minutes or so. I’d spray them with some nonstick cooking spray too, so they’d get a little bit crispy.

      Reply
  30. Tova

    April 15, 2016 at 10:44 am

    Does anyone know what kind of oil Taco Time uses?

    Reply
  31. Mandy

    May 8, 2016 at 7:33 am

    You DONT need a meat grinder! My tip to get the meat super fine with hardly any extra work is to add water to the meat AS SOON AS YOU START COOKING it.Mix Water in with the meat and it breaks it up to be a very fine texture.The water cooks out. This technique is used in making Chili dog sauce. I’ve made a version of the crisp meat burritos using this method and its great! I’ve rolled, sprayed said rolled burritos heavily with oil spray then “fried” in a Stove top pan. Rotating all sides. Crispy, lighter, and super yummy!!!

    Reply
  32. Tommie Gregory

    May 13, 2016 at 10:43 pm

    I think peanut oil is best because of it’s high burning content. I love this recipe and i will try some of the different ideas until it works good for me. Wish me luck and thanks for the recipe.

    Reply
  33. plasterer bristol

    December 13, 2016 at 10:35 pm

    Oh my these look amazing. Thanks for sharing thise awesome recipe. Simon

    Reply
    • Danelle

      December 14, 2016 at 6:20 am

      Thank you!

      Reply
  34. Trish

    December 16, 2016 at 9:14 pm

    Getting ready to try this now, but using white corn tortillas. We use to have a Taco Time here in Des Moines Iowa. So sad when they closed! Is there really still one in Ames?? That would SO be worth the 25-30 min. drive!!

    Reply
  35. Jeff

    August 12, 2017 at 10:07 pm

    This is awesome! I’ve told my wife many times about Taco Time crisp burritos that I’d stop at on my way home from skiing… typically order 5 and hot sauce to eat on the drive home. I’m making these tomorrow! Thanks for this!

    Reply
    • Danelle

      August 13, 2017 at 10:05 am

      You’re welcome! And I totally understand your love of crisp burritos!

      Reply
  36. Deidra

    September 28, 2017 at 12:41 pm

    We’ve made these many times because we miss Taco Time!!! The recipe is wonderful, as is!

    Reply
  37. Kristen

    December 1, 2017 at 12:44 pm

    Any idea how to tweak this for the crisp chicken?

    Reply
  38. Samantha

    April 3, 2018 at 4:06 pm

    I’m so excited to try these! They’ve been a favorite of my mom and me for a long time! Curious if I could bake them instead. Any suggestions on time and temp if I baked instead?

    Reply
  39. Danelle

    April 4, 2018 at 11:54 am

    I haven’t tried baking them, so I can’t say for sure on time and temp. Although I’m sure 350 would work, until they’re golden brown. I’d spray them with some non-stick cooking spray beforehand, so they get crispy. They won’t taste as much like the original if you bake them, but I think they’d still be delicious!

    ★★★★★

    Reply

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Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. I keep artisan vinegar in the pantry and a tub of Cool Whip in the freezer. That’s what “uptown foodie meets real life” is all about — making meal time easy, but doing it in style.

 

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