Tortilla chips get filled with creamy refried beans, shredded cheese, and taco seasoning, then baked and folded into taco bites for the perfect bite-sized appetizer or snack!

I love serving these bean and cheese taco bites alongside salsa, guacamole, sour cream, and/or hot sauce for dipping.

Why you’ll love this recipe:

I know I can’t be the only one who finds regular bean and cheese burritos to be too soft and mushy! Although I like all the flavors, the texture just isn’t there for me…

I love how these bean and cheese taco bites have the same flavors as traditional bean and cheese burritos but showcase more crunch thanks to the crispy tortilla chips! Not to mention, they’re adorable and come together in a matter of minutes!

Ingredients you’ll need:

Round tortilla chips- I only recommend using thick ones
Refried beans
Colby jack or cheddar cheese- shredded
Taco seasoning

With only 4 ingredients and a baking sheet, you can make these quick and easy taco bites in no time! This is a simple way to serve one of everyone’s favorite dishes as a snack or appetizer instead of a main.

How to make the best bean and cheese taco bites:

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
Working one by one, spread 1 tbsp of refried beans onto each tortilla chip, placing them on the prepared baking sheet as you go.
Once you’ve added refried beans to all the chips, sprinkle shredded cheese on top of each one, then lightly sprinkle taco seasoning on top as well.
Bake for 6-8 minutes, then immediately fold each filled chip into a taco shape while still warm.
Enjoy as is, or serve alongside salsa, guacamole, sour cream, and/or hot sauce for dipping!

My top tips:

You’re going to want to pick the flat tortilla chips out of your chip bag to use for this recipe. The flatter the chip, the better! This is because flat, perfectly round tortilla chips are easiest to fold into the mini taco shape.
I recommend using the back of a spoon to spread the refried beans onto each chip. You’ll want to use a light hand while doing this to avoid breaking the chips. An offset spatula or butter knife would work as well.
I’m a big fan of using freshly shredded cheese for recipes like this because it melts so much better than the prepackaged shredded cheese. You can really use any kind of melting cheese here, but I like colby jack and cheddar the best!
It’s important to fold the chips into taco shapes while they’re still warm to prevent the chips from cracking. The warm beans will soften the chips enough to bend them into the taco shape, then as they cool the chips will crisp back up.
I don’t recommend making these in advance, as they are best served right out of the oven. But if you have any leftovers, you can store them in the fridge for up to 3 days and just pop them in the air fryer or oven to reheat at your convenience.

Looking for more quick and easy appetizers? Try these out!

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