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Bean Tacos


Enjoy tacos but don't like meat? Then, this recipe is for you.

Rate this recipe 2.9/5 (9 Votes)


  • 1 can refried beans
  • 1 box taco shells
  • Shredded lettuce
  • 1 tomato, chopped
  • 1 can of sliced black olives
  • 1 package of shredded cheddar cheese
  • 1 small container sour cream


Servings 6
Level of difficulty Average
Preparation time 5mins
Cooking time 4mins
Cost Average budget


Step 1

Heat refried beans in microwave until hot. Meanwhile, cook taco shells according to package directions on back of box.

Step 2

When all items are complete, spread refrained beans in taco shell, then add lettuce, cheese, tomatoes, and olives, and sour cream as toppings.


Be careful when spreading beans on taco shells, as shells break easily.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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