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My favorite breakfast, lunch and dinner tacos...with a lotta kick!
Servings - 4 servings
- 8 soft taco size tortillas
- 15 oz. can of refried beans
- 10 oz. can of Rotel diced tomatoes with green chilies, well drained
- 1 1/2 cups shredded cheese
In a mixing bowl, stir together the refried beans and the Rotel diced tomatoes. Note: if you don't drain the tomatoes well, the beans won't be very thick.
Preheat the oven to 350. Lay the tortillas out on a baking sheet.
Spoon the tomato-beans mixture over the tortillas and top with shredded cheese. Add lots of cheese if you like.
Place in the preheated oven for about 10 minutes, or until cheese is melted.
Roll up the tacos and enjoy!