Spicy Bean and Cheese Tacos
My favorite breakfast, lunch and dinner tacos...with a lotta kick!
Servings - 4 servings
Ingredients
- 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
Instructions
- 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!