Bean and Cheese Tacos Recipe

These bean and cheese tacos are an easy and inexpensive weeknight recipe that’ll surely be a hit for your whole family. It’s a simple three-ingredient meal that you’ll surely be including in your menu rotation. We’re always looking for easy flavorful meals that allow you to spend less time in the kitchen and more time on important matters like quality family time.

Another reason why I love bean and cheese tacos is because they’re super inexpensive. All the ingredients needed to make it are staple items that I always have on hand.

Ingredients needed

Corn Tortillas

The tortilla is what distinguishes this dish from a mere bean and cheese dip to a taco. While flour tortillas are also available we much prefer corn tortillas for this simple recipe.

Pinto Beans

I used leftover pinto beans I cooked the day before. However canned beans will work just as well.

Shredded mozzarella cheese

Cheese is not a common taco ingredient in Mexican cuisine. However, our Tex-Mex dish will benefit from a melty and flavorful filling, which can only be achieved by using shredded cheese.

We’re using shredded mozzarella because that’s what we have. The mild flavor of this semi-soft Italian cheese will complement our dish.

You can also use other mild, easily melted cheeses, such as Colby, Monterey Jack, or Cheddar.

Olive Oil

I like to use olive oil but other oils such as vegetable or canola will work just as well.

How to make it

Add the beans to a large bowl. Make sure to drain the broth from them as you’ll want the beans to be pretty dry.

Mash the beans using a potato masher then mix in the shredded mozzarella cheese. You could also use this bean and cheese mixture as a filling for fried quesadillas.

Heat up a skillet over medium heat and add the olive oil. Once hot add one tortilla and heat on each side for about 30 seconds or until the tortilla is pliable.

Then add a spoonful of the bean and cheese mixture to one side of the tortilla and spread it out a little.

Fold the taco over and cook for about 2 minutes on each side or until golden and crispy.

You may do 2 to 3 at a time if your skillet is big enough. I’m able to do 3 at a time in my skillet.

You may add more oil to the skillet as needed.

What to add to tacos to make them taste better?

Since these tacos are healthier than your traditional tacos they may take some time getting used to. I suggest topping them with shredded lettuce and your favorite salsa and guacamole. We really enjoy salsa verde and habanero salsa on our tacos. The good thing is that salsas are made with fresh ingredients making them not only delicious but also healthy!

Make sure to give this recipe a rating down below and also let me know what you think of it in the comments.

ngredients

• 1 cup pinto beans (broth drained from beans) (You’ll want the beans to be pretty dry)
• 3/4 cup shredded cheese (I used mozzarella)
• 1-2 tbs olive oil
• 10 corn tortillas

Instructions

• Add drained beans to a large bowl and mash them with a potato masher.
• Next, add the cheese to the beans and mix well.
• Heat up a skillet over medium heat. Add a tablespoon of oil.
• Once hot add a tortilla to the skillet. Warm up on both sides for about 30 seconds each.
• When the corn tortilla turns a nice golden color, add a spoonful of the bean and cheese mixture to one-half of the tortilla. Spread the mixture evenly.
• Fold the tortilla in half to close it. Cook for about 1-2 minutes on each side or until the bean and cheese mixture is hot and bubbly.
• When the tortilla is crisp and the cheese has melted it should be ready. You should be able to do 2-3 at a time depending on how big your skillet is.
• Transfer to a plate and repeat the above steps with the remaining tortillas and bean mixture.