My Kids Quick Bean + Cheese Crunchy Tacos
These are the perfect crispy tacos for little hands and fingers to grab quickly.
I mean with school starting and our time limited – I’m trying to pack some nutrition and fun in small bites.
The bean and cheese mixture is packed with classic flavors without being spicy. The cheese melts all over the place and with the tortillas turning into crispy chip like bites – my kids love these. We mix a little salsa and sour cream together – every kid and adult loves this mixture.
This recipe is beyond simple.
I hesitated even posting this recipe, because it’s really a simple one. But I thought, more people need simple in their lives. Being happy with the simple – says something, doesn’t it?
All you need is…
- black beans
- grated cheese
- spices
- tortillas
- cilantro – optional
- salsa
- sour cream
Choose what works for you.
I have one daughter that loves flour tortillas. While the other prefers corn but likes cassava flour ones too.
SO in an effort to please everyone, I tried this recipe with all kinds of tortillas. Yes, the end result is different. Each tortilla crisps up not the same, some stay together while others fall and flake apart.
To be honest, the flour and corn combination tortillas worked amazing. Not gluten free – but sometimes, you win some.
My kids love these recipes too.
My Kids Quick Bean + Cheese Crunchy Tacos
- Total Time: 15 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
Quick tacos for grab and go meals.
Ingredients
- 1 can black beans, drained
- 2 packages shredded cheddar cheese or 2 1/2 cups
- 1 small bunch cilantro, roughly chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1 pinch each salt and black pepper
- taco/street taco sized tortillas (I used flour and corn)
- olive oil or cooking spray
- your favorite salsa, at least 1 cup
- 1/2 cup sour cream
Instructions
- Preheat your oven to 400F. Drizzle a sheet pan with olive oil or spray cooking spray over the whole pan and set aside.
- In a medium sized mixing bowl, combine the beans, cheese, cilantro, smoked paprika, garlic powder, onion powder, cumin, salt, pepper and 2 tablespoons salsa. Mix until fully combine.
- Heat up the tortillas slightly – either in the microwave covered or in a pan on the stove. Just heat through until it’s soft and more workable so that it doesn’t crack or break when folded.
- Place 1-2 heaping tablespoons of the bean and cheese mixture on one side of a tortilla. Fold the other half over and transfer to the prepared pan. Repeat until all the bean and cheese mixture is used.
- Drizzle the tops of the folded tortillas with olive oil or cooking spray.
- Bake for 8 minutes or until the tortillas are crispy and the cheese is melted. Remove and plate.
- Mix together the salsa and sour cream for a fun dip. Enjoy the tacos warm.
Notes
The tortillas may not stay folded. Place in your oven for 2 minutes and then press them down slightly. Once the cheese beings to melt, they will stay folded.
- Prep Time: 5
- Cook Time: 10
- Category: vegetaian
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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