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–+ servings
Bean and cheese tacos on a plate.
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5 from 4 ratings

Easiest Bean And Cheese Tacos Recipe

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!
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegetarian
Keyword: bean and cheese tacos, black bean tacos, vegetarian tacos
Servings: 1 serving
Author: Sarah Bond

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.
    Tortilla on a blue background.
  • Spread refried beans (my Vegan Refried Beans recipe here) onto half of the tortilla.
    Tortilla with beans on a blue background.
  • Sprinkle with shredded cheese. Fold and enjoy (or optionally cook).
    Tortilla with beans and cheese on a blue background.
  • 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.
    Cooking a bean and cheese taco in a saute pan.

Video

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

Serving: 1bean and cheese taco | Calories: 257kcal | Carbohydrates: 26.7g | Protein: 9.5g | Fat: 12.7g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 1030mg | Potassium: 126mg | Fiber: 5.8g | Sugar: 1.7g | Calcium: 176mg | Iron: 2mg
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