Did you really think I was going to forget to post on Single Serving Sunday? Actually, I am quite surprised I managed to pull together a recipe to post today. My time management skills must be ridiculously awesome this week despite the mayhem. So today while I am off enjoying Shiva’s post-wedding brunch, followed by a long haul back to Memphis, enjoy this taco stack!

One year ago: Buckeye “Cheese Ball”

Two years ago: Fluffernutter Blondies

CHICKEN TACO STACK

Serves 1-2

Ingredients:

4 corn tortillas

1/2 a (14.5 oz) can refried beans

1-1/2 Tbsp lime juice, plus more for garnish

1/2 jalapeno pepper, minced (seeds removed for less heat)

1/4 cup chopped cilantro, plus more for garnish

1 cups chopped cooked chicken

1/4 roasted red bell pepper, diced

3/4 cups shredded pepper jack cheese

1 scallion, sliced

1/2 avocado, sliced

Directions:

1. Preheat oven to 400 degrees.
2. Lightly coat a small baking pan with nonstick spray. Arrange the tortillas on the sheet and lightly coat with more nonstick spray. Place in the oven and bake for 3 minutes. Flip and bake 3 more minutes.
3. Meanwhile, in a medium bowl combine the beans, lime juice, jalapeno pepper and cilantro. Stir until well mixed.
4. Evenly spread the bean mixture over each tortilla. Top with chopped chicken, diced pepper, cheese and scallions. Carefully stack the tortillas on top of one another.
5. Place back into the oven for 20 – 30 minutes, or until the cheese is bubbly and the tortilla edges are golden and crispy.
6. Garnish with sliced avocado, cilantro leaves and fresh lime juice.

Source: Adapted slightly from Bev Cooks.

Would you serve oven-fried bean and cheese taquitos as an appetizer or main course? Either way, these gluten-free, vegetarian taquitos are crispy bites of deliciousness.

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Hooray it’s Secret Recipe Club reveal day! This month I had the pleasure of discovering Lindsay’s Life and Kitchen. As usual I had a hard time picking just one recipe to showcase for today, but there’s always time to make more later, right??

Remember when the recipe for the creamy baked chicken taquitos was wide-spread across the food blogosphere? Well, Lindsay made her own version with bean and cheese filling and it’s just as yummy! Rolled up in a corn tortilla, baked until crispy, and served with your favorite salsa.

If you don’t just want to eat a plate of these for dinner, bean and cheese taquitos would also make for a great appetizer! I can confirm this from experience as I made these for a party I hosted and they were quick to be devoured.

Definitely going to stock-pile these in my freezer along with the chicken ones – so easy to make and freeze well for even easier meals later on.

Game Day Grub!

• Cottage Cheese Buffalo Chicken Dip from Jen Around the World
• Pimento Cheese from A Kitchen Hoor’s Adventures
• Warm Spinach Artichoke Dip from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Post updated 9/3/2024, photo above is the original.

BEAN AND CHEESE TAQUITOS

Print

Yield: 20 Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 can  vegetarian refried beans
• 1 can black beans, rinsed
• 2 Tbsp fresh cilantro
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 lime
• 2 cups shredded cheese (such as cheddar, Mexican blend, etc)
• Twenty 6-inch corn tortillas
• Cooking spray
• Sea salt for topping

Directions

1. Preheat the oven to 400 degrees.
2. In a bowl, mix the refried beans, black beans, cilantro, and spices.  Then add the zest from the lime and the juice from half of the lime and stir.  Mix in the cheese.
3. Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Put about two tablespoons of filling lengthwise into a tortilla.  Spread it out into a strip and roll up the tortilla around it.  Place it seam side down on a baking sheet.  Repeat with all of the tortillas*.
4. Lightly spray the tortillas with cooking spray and immediately sprinkle with sea salt.  Bake until the edges are golden brown (it took mine about 10 minutes).  Eat warm with sour cream, guacamole, and salsa for dipping.

Notes

*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)

Source: Life and Kitchen

Who says fast food is only for drive-thrus? Make these literally beefy 5-layer burritos at home in the same amount of time it would take you to drive there.

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Taco Bell, how I love you. No matter what is actually in your products I cannot deny the deliciousness. Being the only fast food restaurant I frequent, you could say it’s a guilty pleasure. And I am fully aware that it is not actually Mexican food. Sometimes you want Mexican and other times you want Taco Bell.

This particular day I wanted Taco Bell, but didn’t feel like leaving the house. Talk about lazy fat-kid syndrome. So I decided to re-create one of my favorite burritos and made it tiny bit healthier. At least as healthy as meat and cheese can be when using low-fat ingredients. And you know what? It was filling and comparably wonderful to the real thing.

Fast forward 15 years and my love for Taco Bell is still just as strong. However, I was scorned on my last visit with very meager fillings in my beloved beef and bean burrito. To remedy the problem I obviously had to remake my homemade version and give this beef and bean burrito recipe a little sprucing.

I modified my original recipe slightly by using nacho cheese dip instead of melted Velveeta cheese, increasing the ingredient volume slightly, and I wrapping them in regular white flour tortillas this time. Definitely no skimpy fillings to be seen here.

Post updated 8/25/2026, photo above is the original.

HOMEMADE BEEFY 5-LAYER BURRITOS

Print

Yield: 4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb ground beef
• 1/8 cup taco seasoning (or a store-bought packet)
• 3/4 cup water
• 8 (10-inch) flour tortillas
• 1 cup nacho cheese dip
• 1 (14 oz.) can re-fried beans*
• 1 cup Mexican style cheese blend, shredded*
• 1 cup sour cream*

Directions

1. In a large skillet over medium-high heat, heat the olive oil and then add the ground beef, breaking apart and cooking until no longer pink. Add taco seasoning and water, stirring until evenly distributed and simmering until mostly evaporated. Remove from heat and cover until ready for assembly.
2. Wrap tortillas in damp paper towels and head in the microwave for 10 seconds. Spread 1/4 cup of the nacho cheese dip over each of the four tortillas, leaving a 1-inch edge. Sandwich with the remaining tortillas.
3. Dividing evenly (~1/2 cup each), top with re-fried beans, shredded cheese, taco meat, and sour cream.
4. Carefully but tightly roll up tortilla and enjoy!

Notes

*I used low-fat versions of the ingredients when possible. **Assembly does not need to be precise, but in order to post this I had to come up with some sort of guidelines.

Source: The Spiffy Cookie original, inspired by Taco Bell.