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!
To help ensure 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.
Because 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 Vegan Refried Beans recipe as the bean component in these tacos. They’re easy to make and just require a handful of ingredients (plus, I use a specific type of oil to help replicate the mouthfeel of the lard in traditional refried beans – can you guess what type?)
Ingredients for Bean & Cheese Tacos
Alright strap in because the list of things you need for this recipe may shock you:
We’re using my Vegan Refried Beans here (although you could also use store bought). For the cheese, use a shredded cheddar. We want flavor in these tacos, so a mozzarella situation is not what we need here.
Two Methods For Cooking
There are two ways to make a bean and cheese taco.
The first way is my favorite, and the way you’ll see it done at taquerias in San Antonio. Heat the refried beans on the stove until hot. Separate 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.
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.
Sentence introducing recipes that pair well
- 1 tortilla flour or corn
- ¼ cup refried beans click for my vegan recipe
- 2 Tbsp shredded cheddar cheese
- 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.