Mini Bean and Cheese Tacos

Mini Bean and Cheese Tacos

A freezer friendly bean and cheese mini taco made from refried beans, cheddar cheese, and spinach. Adding chopped spinach to the bean mixture makes for an easy way to get in more leafy greens, even if its only a little bit.

PREP TIME

5 Minutes

COOK TIME

1 Hour

Per Serving – Makes 38 Mini Tacos

71 Calories

11.1g C | 3.3g P | 1.5g F

THE RECIPE

Mini Bean and Cheese Tacos

4.84 from 18 votes
Course: Snack
Cuisine: Mexican
Keyword: freezer friendly, gluten free, snack, under 10 ingredients, under 500 calories
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 38 tacos
Calories: 71kcal
A freezer friendly mini taco made from refried beans, cheddar cheese, and spinach.  Adding chopped spinach to the bean mixture makes for an easy way to get in more leafy greens, even if its only a little bit.
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Ingredients

  • 2 cans (908 g) refried beans
  • 6 oz (170 g) spinach chopped
  • 1 tbsp water
  • 1 tsp (2 g) cumin
  • 1 tsp (5 g) olive oil
  • 38 mini (279 g) corn tortillas I use the brand Mission street taco tortillas. They are 3" in diameter
  • cups (160 g) shredded cheese

Instructions

For the Filling

  • Roughly chop the spinach into smaller pieces.
  • Heat 1 tsp of oil in a skillet over medium heat. Add in the spinach stir for a bit in the oil then drizzle over 1 tbsp of water and cover with a lid for 1 minute to allow the spinach to wilt.
  • Remove the lid and boil off any excess water then add 1 of cumin and stir.
  • Add in the canned refried beans, ½ of the cheese, and salt and pepper for flavor. Mix until well combined then remove from the heat.

For the Tacos

  • Heat a dry skillet over medium to medium high heat. Lay down the tortillas in the skillet and heat until they have softened and are pliable. Flip halfway through.
  • Spoon the bean and cheese mixture onto each tortilla and top with a bit more cheese, fold to close.
  • Place the finished tacos on a sheet pan to cool and repeat until all the filling has been used.
  • If you plan to vacuum seal the tacos, flash freeze the sheet pan of tacos, uncovered in the freezer until solid.

Storage

  • Place the frozen tacos into your freezer bag, remove all of the air and return to the freezer for storage.
  • To reheat the tacos, place into a 400°F for 3-5 minutes or in the oven if you don't have an air fryer. Microwaving is fine as well.

Video

Nutrition

Calories: 71kcal | Carbohydrates: 11.1g | Protein: 3.3g | Fat: 1.5g



NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
421.1g
Protein
124.9g
Fat
57.7g
Calories
2703.3 cals

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This Post Has 3 Comments

  1. Brandon

    I was trying to make this today and the measurements seemed way off. Why does your video and the site show different amounts for the ingredients? Maybe just to make a different number of tacos was my guess but the same amount of tortillas for both are listed.

  2. Ben

    4 stars
    I just made them, no issues with measurements. I added shredded chicken that I cooked the night before in a crockpot. Added cilantro on top before folding as well. Really good!

  3. DEMETRIS

    4 stars
    Eating these tacos as I’m writing this review. I love snacks as much as the next guy and this one is simple, cheap and tasty. I’m kicking myself because I should have added some Frank’s hot sauce to the filling for an extra kick. Either way I’m still pleased. Thanks TMPM

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