Crunchy Old School Bean and Cheese Tacos
Sep 28, 2024 03:57 AM
On the table in about 35 minutes, Bean and Cheese tacos feature prepared crunchy taco shells, seasoned canned or Crock Pot Pinto Beans, medium cheddar cheese, and toppings like crisp lettuce, Pico de Gallo, hot sauce, and sour cream.
The tacos are assembled, baked, and then topped with fresh ingredients. Ideal for meal prep, the components can be prepped ahead and stashed in the refrigerator until ready for assembly. This recipe is vegetarian and easily gluten free.
Ingredients:
- 1 teaspoon Olive Oil or avocado oil
- 1 teaspoon Smoked Paprika
- 1/2 cup (125 grams) Mexican Salsa homemade or store bought
- 2 15 ounce (425 grams ea) Cans of Pinto Beans one can drained and rinsed (retain the cooking liquid of one can)
- 1/2 teaspoon Fine Sea Salt
- 15 – 17 Prepared Crunchy Corn Taco Shells
- 8 – 10 ounces (226 grams) Medium Cheddar Cheese shredded
For Topping
- Shredded Romaine or Iceberg Lettuce one small head
- Pico de Gallo about two cups
- Sour Cream
- Hot Sauce
Total Time:
35 minutes
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