Just right for a simple, healthy, and delicious taco night—and easy enough for any day of the week. Dress these tacos up with roasted veggies and a fried egg, or dig in as is!
1 pack tortillas
14 oz refried black beans
15 oz Casa Sanchez salsa
8 oz Mexican 2 Cheese, shredded
Step 1: Heat black beans and shredded cheese together in a small saucepan over low heat, or in the microwave, stirring frequently.
Step 2: Heat tortillas: either in the microwave with a damp paper towel over the stack (this helps keep them moist), in a lightly oiled pan on the stovetop until they crisp up slightly at the edges, or directly over the flame on a gas stovetop—don’t be afraid of a little char!
Step 3: Scoop a dollop of black beans onto each tortilla, then top with any leftover shredded cheese, a squeeze of lime, a spoonful of salsa, and a bit of cilantro. If you prefer your cheese melted, assemble the tacos on a pan over low heat, and let the cheese melt before adding your salsa and other toppings.
Contains: milk, wheat.