Crunchy Old School Bean and Cheese Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked taco shells filled with seasoned pinto beans and melted cheddar, topped with fresh lettuce, pico de gallo, and sour cream. Vegetarian, budget-friendly, and customizable. A casual weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 teaspoon Olive Oil (or avocado oil)
- 1 teaspoon Smoked Paprika
- 1/2 cup (125 grams) Mexican Salsa (homemade or store bought)
- 2 15 ounce (425 grams ea) Cans of Pinto Beans (one can drained and rinsed (retain the cooking liquid of one can) *see note)
- 1/2 teaspoon Fine Sea Salt
- 15 - 17 Prepared Crunchy Corn Taco Shells
- 8 - 10 ounces (226 grams) Medium Cheddar Cheese (shredded)
- Shredded Romaine or Iceberg Lettuce (one small head)
- Pico de Gallo (about two cups)
- Sour Cream
- Hot Sauce (I like Cholula)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 441mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 164mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.