Description
These cheesy bean tacos are a quick and satisfying plant-based meal made with seasoned refried beans and melty vegan cheese, all crisped to perfection in a tortilla.
Ingredients
- 8 small flour or corn tortillas
- 1 can (16 oz) refried beans
- 1 cup vegan shredded cheese
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt to taste
- Optional toppings: salsa, avocado, cilantro, lime wedges
Instructions
- Heat the refried beans in a skillet over medium heat. Stir in chili powder, cumin, garlic powder, and salt. Cook until warmed through.
- Warm the tortillas slightly to make them pliable.
- Spread a layer of the seasoned beans onto half of each tortilla and sprinkle vegan cheese on top.
- Fold the tortillas in half to form tacos.
- Heat olive oil in a skillet over medium heat. Cook each taco for 2–3 minutes per side until golden brown and crispy.
- Remove from skillet and let cool slightly before serving.
- Serve with optional toppings like salsa, avocado, cilantro, and lime wedges.
Notes
- Use corn tortillas for a gluten-free option.
- Swap refried beans with black beans or pinto beans for variation.
- Store leftovers in the fridge for up to 3 days and reheat in a skillet.
- Add sautéed veggies like peppers or onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
