I don’t know what it is about beans these days, but I’m just cravin’ ‘em y’all!
I LOVED eating bean and cheese tacos from Taco Cabana back in my high school days. It’s a shame that Taco Cabana won’t expand their franchise to Dayton. Last I heard they were just in TX…so if you’re listening Taco Cabana people, this pregnant mama NEEDS her Taco C!
But, since the chances of a Taco Cabana sprouting up in Dayton in the next 6 months tomorrow are slim, I decided to do a little experiment and make my own bean and cheese tacos…a healthier version!
1 bag regular size whole wheat flour tortillas ($1.29)
1 15 oz. can vegetarian organic refried beans ($1.42)
1 1/2 cup shredded sharp cheddar cheese ($1.17)
1/2 cantaloupe, sliced ($.75) On sale for $1.49 this past week
2 apples, peeled and diced ($.50) “Lunchbox” apples still on sale for $.25 each!
1. Lay tortillas flat and spread about 1/4 cup of refried beans down the midline of the tortilla. Sprinkle with handful of shredded sharp cheddar cheese. Roll up and place next to each other on dinner plate. Microwave 2-3 minutes, depending on the number of tacos. Microwave longer if necessary, until all the cheese has melted.
2. Cut cantaloupe in half and then cut of slices or wedges.
3. Peel and dice apples.
4. Serve Bean and Cheese Tacos with Canteloupe and Apples.
P.S. I have tried several times, UNSUCCESSFULLY, to make my own refried beans from scratch using dried beans, until I finally used my slow cooker!