This bean and cheese taco recipe is a quick and easy Taco Tuesday recipe. Perfect for vegetarians and kid-friendly. You can pan-fry these tacos until crispy or use soft flour tortillas and fill them with your favorite toppings.
2tablespoonsvegetable oilor other high-heat oil like avocado oil
Optional Toppings
Cilantro
Sour Cream
Salsa or Pico de Gallo
Lettuce and tomatoes
Instructions
Mixing together the refried beans, lime juice, and seasonings. Spread a ¼ cup of beans in each taco shell. Evenly divide the cheese between the tacos.
Crispy Bean Taco Option:
In a large skillet heat the oil over medium-high heat. Fold the tacos in half and lay them flat in pay, Fry for 2 minutes per side or until crispy. Work in batches, and keep tacos warm in a preheated 200 F degree oven.
Soft Bean Taco Option:
Preheat oven to 350 F degrees. Microwave the refried bean mixture for 2 minutes, stirring halfway through. After assembling the tacos lay flat on a large baking sheet. Back for 5 to 7 minutes or until the tortillas are soft and the cheese has melted. Top with your favorite toppings and serve.
Notes
To make refreid beans from pinto beans, drain pinto beans and transfer to a mixing bowl. Use a potato masher to break up the beans. Add the spices and lime juice and mash until soft and the texture of refried beans.