Bean and Cheese Taco Rolls – Easy Lunch!
Posted: 04/20/2015
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These bean and cheese taco rolls are the perfect lunchtime treat — imagine a cinnamon roll except take out the cinnamon and add lots of great southwestern flavor!
Picture a soft, chewy, gooey cinnamon roll. Got it?
Now take out the cinnamon and sugar so you’re left with that soft swirl of dough. Got that?
Now, add in tons of gooey cheese, flavorful green onions, and refried beans flavored with taco seasoning. Picture that cheese and bean mixture bubbling and forming soft, doughy rolls filled with amazing southwestern flavor.
Sound like something you’d want to eat? I know I do!
I’ll admit, the first time I took these bean and cheese taco rolls out of the oven, I thought the recipe was a failure. You might too, so be warned. Some of the filling does ooze out, but rest assured, there is plenty left inside each one of these rolls. From the first bite, I knew the recipe was a success. And I love the crispy cheesy “crust” that forms on the bottom of each of these rolls.
I use a store-bought pizza dough to make these rolls but you can use your favorite homemade recipe too. All you have to do is roll it out nice and thin and then spread with your bean/taco seasoning mixture. Sprinkle with cheese and green onions, roll up, slice, and bake! You’ll want to let them cool just slightly before eating so that the filling has a chance to set back up slightly.
This recipe is great for the day after tacos night too. If you have some leftover taco meat, you could add that to these rolls (just don’t add a TON or they won’t roll up well – I’d recommend 3/4 cup or less).
Love the flavors of the Southwest?
Try these appetizer and snack ideas:
- 7 Layer Dip (the best!)
- Refried Bean Dip with Cheese (all in a handheld boat)
- Mexican Spinach Dip
- Southwestern Guacamole Toast
- Vegetarian Nachos with Creamy Cilantro Lime Dressing
- Black Bean Dip (great as sandwich spread, too)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
-15 rolls
These bean and cheese taco rolls are the perfect lunchtime treat — imagine a cinnamon roll except take out the cinnamon and add lots of great southwestern flavor!
Ingredients
- 1 pizza crust dough
- 1 can (16 ounces) refried beans
- 1 tablespoon taco seasoning
- 8 ounces (2 cups) shredded Mexican cheese blend
- 2 green onions, sliced thinly
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix together refried beans with taco seasoning.
- On a floured surface, roll out pizza dough to about 11×15-inches.
- Spread beans over dough all the way to the edges. Sprinkle with cheese and then green onions and pat down gently to adhere to the beans.
- Starting from the long end of the dough, roll dough tightly into a roll. Carefully cut slices off (about 1-inch each). Place on a parchment paper lined rimmed baking sheet. Cook in preheated oven for 14 minutes or until golden brown. Some of the filling may leak out – that’s okay. Let cool slightly (2-3 minutes) on the tray before serving.
Notes
- Serving size: 1 roll.
Nutrition Information
Serving: 1roll, Calories: 296kcal, Carbohydrates: 7g, Protein: 19g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 7g, Cholesterol: 71mg, Sodium: 385mg, Fiber: 1g, Sugar: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
**Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
Kristine @ Kristine's Kitchen says
I made these for dinner tonight and loved them! They couldn’t be easier to make! Thanks for a great recipe. :)
Julia says
This is such a fun idea! My husband would be all over these..and so would I.
Carla says
Oh I love this savory take on cinnamon rolls, especially since you used pizza dough to make it even more on the savory side. These would be perfect for Cinco de Mayo coming up!
Cathy Pollak ~ Noble Pig says
So…these are amazing. We are taco, cheese, dairy, fanatic everything over here. I love the simple idea that looks like a flavor-packed meal.
Amelia @ Eating Made Easy says
I don’t think I’ve ever thought about a savory “cinnamon” roll, and thus am feeling like you’re a genius ;) These look fabulous in every way and I bet my husband could take down an entire batch!
Lori @ Foxes Love Lemons says
I LOLed at “Imagine a cinnamon roll except take out the cinnamon.” It really is the perfect way to describe these. And since I’m not a fan of cinnamon rolls (too sweet for me), I would take these over that ANY DAY OF THE WEEK. Even at breakfast! Love love love this fun recipe.
denise says
great tailgate or snack food
Sues says
Mmm this is seriously genius and basically a dream come true!!
Laura @ Laura's Culinary Adventures says
What a fun cinnamon roll reinvention!
Miss @ Miss in the Kitchen says
This would be the ultimate after school snack. My boys would devour them!
bev @ bevcooks says
omGGGG I’m so all over this in about five minutes.
Dorothy @ Crazy for Crust says
Literally all of these would be gone in minutes. I’d eat them all myself! Perfect recipe!
Deborah says
There is absolutely nothing wrong with a little ooze when it comes to something delicious like this!! My kids would love me forever if I made these for lunch one day!