Refried bean tacos

Refried bean tacos

€4.41 │ Serves 4 │ €1.10 per portion │ <30mins │ Mexico

Tacos are a hit every time. Filled with red kidney beans, red pepper, and avocado, refried bean tacos are fast to make - and fast to make disappear! And they're also fun when you set them in a buffet-style to build your own.

• What to serve it with?
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

We love pairing refried bean tacos with a fresh salad like a pico de gallo. Of course, tacos go with many things - nachos, guacamole, slaw, salsas, and more. The sky is the limit!

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making extra from dinner into a leftover lunch avoids spending money and extra time cooking!

For tacos, keep the filling and tortilla separate. If you're at the office/have no hob access for the leftovers, tortillas can always be warmed in the microwave.

Utensils

• 2 frying pans (1 non-stick)
• Lid for frying pan
• Masher
• Spatula

Ingredients

• 12 taco corn tortillas
• 2x 400g kidney beans canned
• 2 red peppers
• 2 avocados
• 1 red onion
• 1 lime
• Cheese for grating
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chilli powder/flakes
• Olive oil
• Fresh herbs to top

Method

1. Cut red pepper into strips and fry on medium heat in a dash of olive oil.
2. Take this time to dice onion and mince garlic. While the pepper cooks, this is a good time to make any salsas/sides you want too.
3. Once the pepper has slightly softened, add a splash of water and cover with a lid on a simmer. When the water has evaporated, add salt, pepper, and 1 tsp paprika, mix well, then another dash of water and repeat until no water remains and the peppers are nicely softened.
4. While the pepper cooks, drain the kidney beans well.
5. Once the pepper is cooked, set aside. Refresh the pan with olive oil, put to medium-high heat and add the onion. After about 3 minutes, add your kidney beans. After 1 minute, add garlic and the rest of the spices. After 2 minutes, take your masher and press down on the beans. Keep it moving as you do this, taking care not to press too hard into your pan if the masher is metal.
6. While you keep the refried beans on low heat, make your avocados how you like it - we like it mashed with salt, pepper, paprika, and a good squeeze of lime on it. The avocado is done last to avoid browning.
7. Now, warm your tortillas on a separate frying pan with a dash of oil for about 1 minute, until browned on each side.
8. In each tortilla, spoon the bean mix into the centre so as to fold it in half. Fry each side again so that it stays folded.
9. Plate each person three tacos, and serve the avocado, lime. and any sides buffet-style, so that they can be added individually to the tacos. Consider hot sauce, cheese, and extra fresh herbs on top to elevate the flavour.
10. Enjoy!