Photo by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Melty cheese and hot, creamy beans fill these simple, satisfying tacos. Making your own refried beans takes minutes — as long as you start with precooked or canned beans. Then, just choose your tortillas and favorite type of meltable cheese. To make bean and cheese burritos, use the same amount of filling in 2 large flour tortillas. Fold and roll them into burritos, and toast them in a lightly greased pan until crisp and browned on both sides.
NOTE: You can make a large batch of sazón or, for this recipe: Use 3/4 teaspoon fine salt, 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder and 1/4 teaspoon hot paprika or ground black pepper.
Storage Notes: Leftovers may be refrigerated for up to 4 days.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 2-4 servings; makes 4 to 8 small tacos
In a small skillet over medium heat, heat the oil until it shimmers. Add the onion and cook, stirring constantly, until it begins to brown, about 2 minutes. Reduce the heat to low and add the garlic, cooking just until it is very fragrant, about 30 seconds. Stir in the beans and sazón. Using a fork, mash the beans into a rough paste. Stir in the lime juice and taste, adding more sazón, if desired. Remove from the heat and cover to keep warm. (If beans start to dry out, stir in a splash or two of water to loosen.)
Wrap the tortillas in a clean, damp kitchen towel and microwave for 30 seconds to 1 minute, until hot. Or, heat tortillas in a dry skillet or individually over a gas burner, until lightly burnished on both sides.
To serve, spread a scant 1/4 cup of shredded cheese (about 1 ounce) in the center of each hot tortilla. Top with a thick layer of hot refried beans. Sprinkle with additional cheese, if desired. Fold the tortillas over and serve hot, with sour cream, salsa and hot sauce on the side, if desired.
From staff writer G. Daniela Galarza
Email questions to the Food Section.
Email questions to the Food Section at food@washpost.com.
SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams.
More about badges | Request a badge
Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment.
More about badges | Request a badge
Fact Checkers contribute questions, information and facts to The Fact Checker.
More about badges | Request a badge
Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area.
More about badges | Request a badge
This commenter is a Washington Post editor, reporter or producer.
Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs.
More about badges | Request a badge
Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts.
More about badges | Request a badge
World Watchers consistently offer thought-provoking, timely comments on international affairs.
More about badges | Request a badge
This commenter is a Washington Post contributor. Post contributors aren’t staff, but may write articles or columns. In some cases, contributors are sources or experts quoted in a story.
More about badges | Request a badge
Washington Post reporters or editors recommend this comment or reader post.
You must be logged in to report a comment.
You must be logged in to recommend a comment.
Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Replies to those posts appear here, as well as posts by staff writers.
All comments are posted in the All Comments tab.
To pause and restart automatic updates, click "Live" or "Paused". If paused, you'll be notified of the number of additional comments that have come in.
Calories per serving (2 small tacos): 549
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g