Tacos Ahogados (Drowned Bean and Cheese Tacos)
Crisp rolled tacos filled with refried beans and cheese, then drowned in hot red salsa and finished with onion and crema.
Made with Salsa roja (cooked red salsa) and Corn tortillas from masa harina and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelMedium
- Costabout £1.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made salsa roja (see the base recipe) in a wide pan until just bubbling, then turn the heat to its lowest setting to keep it hot.
3 min - 2
Warm the refried beans in a small pan until steaming hot. Stir in the feta so it softens slightly.
3 min - 3
Heat the tortillas in a dry pan for 20 seconds a side to make them pliable. Spoon a line of the bean mixture down the middle of each, roll tightly and secure with a cocktail stick.
- 4
Heat the oil in a large frying pan over a medium-high heat. Fry the tacos seam side down for about 2 minutes a side, until golden and crisp. Drain on kitchen paper and remove the sticks.
4 min - 5
Pour the hot salsa over the tacos in a deep dish, or lay them in the pan for 1 minute so they take on the sauce, then lift out.
- 6
Serve three per person with a spoonful of soured cream, chopped onion and lime wedges.
Tips
- Fry seam side down first so the tacos stay rolled. A cocktail stick through the seam helps if your tortillas are not very fresh.
- Serve at once. Left in the salsa they soften, which is traditional, but the crisp edge is the best bit.
- For a vegan plate, leave out the cheese and soured cream and add sliced avocado.
Storing and freezing
Eat fresh. The salsa and beans keep 3 days in the fridge, but fried tacos lose their crunch when stored.
Questions
Why are they called drowned tacos?
Ahogados means drowned. The fried tacos are covered with salsa, a style associated with the Jalisco region, especially for tortas ahogadas.
Can I bake instead of fry?
Yes. Brush the rolled tacos with oil and bake at {t220} for 15 minutes, turning once. They are less crisp but still good.
What other fillings work?
Shredded chicken, potato with chorizo, or mashed sweet potato with black beans all work. Keep the filling fairly dry so it does not break the tortilla.
More made with salsa roja (cooked red salsa)
Pollo en Salsa Roja con Papas (Chicken and Potatoes in Red Salsa)
GFDFEFFideo Seco con Queso (Toasted Vermicelli in Red Salsa with Queso)
EFNFVColiflor Asada con Salsa Roja y Crema (Roasted Cauliflower)
GFEFNFArroz a la Tumbada con Pollo y Camarones (Brothy Mexican Rice with Chicken and Prawns)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.