This super simple riff on tacos takes just minutes to make, is really satisfying, and is great for lunch, dinner, or even snack. (This makes 6 rolled-up tacos, so you can adjust this as needed for your family.)
Pour the beans, including the liquid, into a shallow bowl or pie plate. Mash with a fork or potato masher to form the texture of refried beans. (If using prepared refried beans, you can skip this step.)
Warm the tortillas: I find 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 depending on the size of your tortillas. Sprinkle cheese and spices on top.
Place onto a heat-safe plate and warm in the microwave for about 60 seconds, or place into a pan over medium heat until the cheese starts to melt.
Transfer to a cutting board and roll up tightly, starting on one side. Cut in half or into rounds with a serrated knife.
Serve with salsa, sour cream, chopped tomatoes, and/or cheese on the side as desired.
Notes
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.
Add salsa or sour cream for dipping.
Use a serrated knife to easily cut the roll-up into rounds.