This makes 6 rolled up tacos, so you can adjust this as needed for your family. Taste the refried beans before you make the roll ups and adjust the salt and/or cumin if needed. You can also serve the ingredients in separate bowls and let your family serve themselves.
- 14.5-ounce refried beans or about 1 1/2 cups homemade refried beans
- 6 small tortillas (corn or flour)
- salsa, cheese, sour cream, and assorted taco topping as desired
- Warm the beans for about 30 seconds in the microwave.
- Warm the tortillas: I find that it usually works best to wrap a small stack in a damp paper towel and warm for about 30 seconds in the microwave, flipping them over halfway through.
- Working with one tortilla at a time, spread with about 2 tablespoons to 1/4 cup refried beans.
- Roll up, starting at one side.
- Cut in half and repeat to make the remaining roll ups.
- Serve with salsa, sour cream, chopped tomatoes, and/or cheese on the side as desired.
Store any leftover beans in an airtight container in the fridge for up to 3 days.
You can use either corn or flour tortillas, though corn tortillas marked “soft” will hold together better.
Warm the tortillas slightly before rolling up.
Add salsa or sour cream for dipping.
Cut into rounds if that makes them easier for your child to eat.
Add mashed sweet potatoes to get a veggie in the mix.
Season the beans with cumin and a little salt as needed to taste.
Keywords: bean tacos, refried beans