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Thursday, November 12, 2009

Easy Peasy Bean Tacos

Today I’ve got a quick, tasty meal idea for you, thanks to my dear friend Angie who shared this non-recipe-recipe with me recently. It’s her go-to meal and it’s a winner!

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In honor of The Pioneer Woman giveaway we’ve got going this week, I did this post Ree style, photographing every step of the cooking process. Thought it would be funny to finally do that with the easiest recipe on my site. Funny, right? A-ha-ha-ha-ha!

Easy Peasy Bean Tacos
Easy to make and delicious to eat!
Recipe type: Main Dish
Cuisine: Mexican
  • Flour or corn tortillas, smaller size
  • Shredded cheese
  • Can of refried beans
  • Toppings you like on tacos”¦tomatoes, salsa, sour cream, guacamole, lettuce, etc.
  1. Preheat your oven broiler. Heat up the can of beans in a saucepan.
  2. Place the tortillas on a cookie sheet. Sprinkle some cheese on half of the tortilla (you can also heat them up on the stove, whichever you prefer).
  3. Pop the tray in the oven, broil until the cheese melts. This is seriously the hardest step of the process. You still with me?
  4. Schmear on the beans.
  5. Add your favorite taco toppings.
  6. Fold. Eat. Enjoy.

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We really liked these tacos, and I loved how simple they were to make. But I’ve gotta say, I think a few grilled peppers and onions would give the tacos nice flavor and crunch…but yeah, that involves chopping stuff AND dirtying another pan. So don’t worry too much about it. These are Easy Peasy Bean Tacos, after all.


  1. 1

    oh wow! last time i grilled onions, there were leftovers so i froze ’em.. if i added them to the broiling step, that’d be pretty yummy! i also have roasted tomatoes in the freezer…

  2. 2
    Jane Maynard

    I wish I had your freezer right now…it’s proving to be very handy! 🙂

  3. 3
    Just Kris

    No matter how easy – still looks yummy!!

  4. ay, ay ay!
    I’m makin’ these tonite!


  5. 5

    Haven’t eaten a tortilla straight out of the package in forever – amazing what heatin’ em up on the stove (or here, using the oven) real quick does for ’em.

    Oh, and Trader Joe tortillas all the way – except for those Guerrero (i think that’s what they were called) tortillas they sold in Texas that you had to cook on the stove.

  6. 6
    Erika B.

    I eat bean tacos ALL the time. I use crunchy shells sometimes. Refried beans are great but I also use Santa Fe Style whole beans (S&W, I think) and the Caribbean Black Beans from Trader Joes. Trader Joes also has bags of frozen grilled onions and peppers that are really great to add and microwavable. Now I am hungry…

  7. 7
    Jane Maynard

    what great tips, thanks erika! (that’s my middle name, with a K!) 🙂

  8. 8

    i love to cook!! i just don’t like the clean-up!! i think this is the easiest meal ever!!!! thanks so much for the recipe!! 🙂

  9. 9
    Jane Maynard

    you and me both…if only dishes could do themselves! 😉

  10. 10

    I love love love bean tacos! If it were up to me, I’d skip the meat entirely on taco night. I make my refried beans from “scratch” though. Heat up a can of chili beans and a can of garbanzo beans in a pan and mash them like you would mashed potatoes…Definitely going on my weekly menu this week!

  11. 11

    For refried beans, I cook a crock pot full of pinto beans with sliced onion and several cloves of garlic until they’re soft. Then I divide the beans into quart-sized freezer bags and divide up the “broth” to add to the bag.

    When I thaw the bag of beans out, I can refry them myself. I used olive oil (but my mom would use lard!) and add the strained beans, and mash them, slowly adding a little of the strained broth to get the desired texture. Then I like to add some chili powder or cumin to jazz it up a little. It seriously only takes about five minutes.

    • Jane Maynard

      thank you for sharing this, mary – I am DEFINITELY going to try it. I’ve always wanted to make my own beans like this and just never have.

      about how long do they cook in the crockpot?

      thanks again!

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