Can I use a different type of tortilla if I don't like corn?

Yes - I've successfully made these with the Sieté almond flour tortillas and standard flour tortillas. I prefer street taco size flour tortillas because if you go any bigger it gets hard to flip. These are best made small.

What if I can't find refried black beans?

You can use refried pinto beans which you should be able to find everywhere. I've made these with both, but like the black beans just slightly better, but both are great.

What other toppings would work?

I think a slaw would be great! Pico de gallo, corn or mango salsa would be a refreshing summer pick. You could top them with grilled chicken or shrimp if you wanted more protein.

What should I serve these with?

The beauty of this recipe is that it's a complete meal as written. I never make extra sides to go with these. Of course a margarita or margarita mocktail would be very nice. Just saying!

House Favorite Bean and Cheese Tacos

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These easy bean and cheese tacos (made crispy in a skillet!) are a must-make. The most satisfying 15-minute vegetarian dinner, topped with crunchy romaine lettuce and fresh guacamole. The whole family will love these!

Author: Leanne Ray, MS, RDN
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Mains, Entreés
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups shredded Mexican cheese blend
8 corn tortillas (see notes for subs)
14.5 oz can refried black beans
toppings: shredded romaine lettuce, guacamole, favorite hot sauce

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Instructions

Heat a cast iron or nonstick skillet (I prefer a cast iron griddle so I can do several at a time) over medium heat and place 1/4 cup mound of the cheese down and let it melt/bubble.
Meanwhile spread 1/4 cup of the refried beans on each tortilla and season with a pinch of salt. When the cheese starts bubbling, place the tortilla on top, bean side down. Press down gently with a spatula to adhere the taco to the cheese. Cook about 2-3 minutes uninterrupted until cheese is a crispy round, covering the beans (resist the urge to flip too soon). See photos above for reference. Flip and warm the reverse side for one more minute. Repeat with remaining tacos.
Serve tacos open face topped with lettuce, guacamole and your favorite hot sauce. Pick up and fold like a taco to eat!

Equipment

cast iron grill pan

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fish spatula

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Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.
If you don’t like corn tortillas, try street taco size flour tortillas or Sieté almond flour tortillas.

Nutrition

Serving Size: 2 tacos, including lettuce and guac
Calories: 406 calories
Fat: 20 grams
Carbohydrates: 35 grams
Fiber: 12 grams
Protein: 20 grams

Find it online: https://healthyishappetite.com/house-favorite-bean-and-cheese-tacos/