Mini bean and cheese tacos - the meal prep manual

Step 1

Roughly chop the spinach into smaller pieces.

Step 2

Heat 1 tsp of oil in a skillet over medium heat. Add in the spinach stir for a bit in the oil then drizzle over 1 tbsp of water and cover with a lid for 1 minute to allow the spinach to wilt.

Step 3

Remove the lid and boil off any excess water then add 1 of cumin and stir.

Step 4

Add in the canned refried beans, ½ of the cheese, and salt and pepper for flavor. Mix until well combined then remove from the heat.

Step 5

Heat a dry skillet over medium to medium high heat. Lay down the tortillas in the skillet and heat until they have softened and are pliable. Flip halfway through.

Step 6

Spoon the bean and cheese mixture onto each tortilla and top with a bit more cheese, fold to close.

Step 7

Place the finished tacos on a sheet pan to cool and repeat until all the filling has been used.

Step 8

If you plan to vacuum seal the tacos, flash freeze the sheet pan of tacos, uncovered in the freezer until solid.

Step 9

Place the frozen tacos into your freezer bag, remove all of the air and return to the freezer for storage.

Step 10

To reheat the tacos, place into a 400°F for 3-5 minutes or in the oven if you don't have an air fryer. Microwaving is fine as well.