This just might be the EASIEST bean and cheese tacos recipe! With just two ingredients (can you guess what they are?), they’re incredibly flavorful yet perfect as a super quick meal. I’m including two methods for cooking these: our family-favorite way and my personal favorite – the same way they do it in San Antonio, where I was inspired to create these tacos!

To help ensure the Texas boy doesn’t freeze up here in the mountain cold, we spend a lot of time down in San Antonio when we can. And when we’re there, it’s not unheard of for us to have tacos for every meal during the course of a day.

In San Antonio, breakfast tacos are a way of life. And there’s no breakfast taco more loved in San Antonio than the bean and cheese taco.

Why is it considered a breakfast taco if it doesn’t have eggs? I have no idea. But it’s portable, filling, and so delicious.

But also…it’s not vegetarian. Most refried beans aren’t vegetarian, but they are today, friend! We’re using my refried beans as the bean component in these tacos. I use homemade ones but use what you like!

Reader rating

★★★★★

“My go-to lunch! So easy and so good!! I love any taco but these are so filling and I always have these ingredients in my house.” —Susan

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Vegan refried beans in a pot with a spoon.

grab these 2 ingredients

Alright, strap in because the list of things you need for this recipe may shock you. Jump to the recipe card for the full quantities.

Beans: We’re using my vegan refried beans here (although you could also use store-bought).
Cheese: For the cheese, use shredded cheddar. We want flavor in these tacos, so a mozzarella situation is not what we need.

Two Methods For Cooking

There are two ways to make a bean and cheese taco. This is just an overview. Jump to the recipe card for the full instructions.

The first way is my favorite, and it’s how you’ll see it done at taquerias in San Antonio. Heat the refried beans on the stove until hot. Separately, heat the tortilla over an open gas flame or in a pan on the stove. When both are hot, spread the beans onto the tortilla, sprinkle with cheese, fold, and enjoy.
The second way is a more common way of cooking them, giving the exterior a crispy texture. Spread the hot beans onto half of the tortilla, top with cheese, then fold in half. Cook on the stove until both sides are brown and crispy.

Cooking a bean and cheese taco in a saute pan. — Soft bean and cheese tacos (Sarah’s favorite)

Which tortilla is best for bean and cheese Tacos?

The bean and cheese taco is best in a flour tortilla. The flavors of the corn tortillas are better suited for fillings with intense flavors (like carnitas or asada), but will overpower the mild flavor of the beans and cheese.

Pairing Ideas

Bean and cheese tacos go with everything! Here are my favorite staples:

Mexican Street Corn Salad: Another Texas-inspired recipe – it doubles as delicious meal prep!
Chickpea Tortilla Soup: Ready in 30 minutes and the perfect creamy contrast for these crispy tacos.

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Easiest Bean And Cheese Tacos Recipe

5 from 4 ratings

By: Sarah Bond

Prep: 5

Cook: 3

Total: 8

Servings: serving

This just might be the EASIEST Bean and Cheese Tacos recipe! With just two ingredients (can you guess what they are), they're incredibly flavorful yet perfect as a super quick meal. I'm including two methods for cooking these: our family-favorite way and my personal favorite – the same way they do it in San Antonio, where these tacos were inspired by!

Ingredients

▢ 1 tortilla, flour or corn
▢ ¼ cup refried beans, click for my vegan recipe
▢ 2 Tbsp shredded cheddar cheese

Instructions

Heat tortilla, either on the stove or in the microwave.
Spread refried beans (my Vegan Refried Beans recipe here) onto half of the tortilla.
Sprinkle with shredded cheese. Fold and enjoy (or optionally cook).
Cook (optional): For a crispy exterior, cook bean and cheese taco in a skillet over medium heat for 5 minutes per side, or until golden brown and crispy.

Notes

Storage: Feel free to keep leftovers in the fridge for up to 3 days or pop them in the freezer for up to 3 months in an airtight container. Reheat in the air fryer or oven.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

5 from 4 votes (1 rating without comment)