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Red refried bean tacos recipe

Red refried bean tacos recipe

37 ratings

Refried beans are quick and easy to rustle up at home and make a tasty midweek meal. The beans are served in corn taco shells and topped with an avocado salsa. All you need is a mixed salad as an accompaniment. See method

Ingredients

  • 1 x 395g tin kidney beans in chilli sauce
  • 400g tin kidney beans, drained
  • 1 large garlic clove, sliced
  • 1 tbsp olive oil
  • 1 tsp hot smoked paprika
  • 1 tsp dried oregano
  • 8 corn taco shells
  • shredded crisp lettuce, to serve

For the avocado salsa

  • 2 avocadoes, halved, stone removed, peeled and diced
  • 3 tomatoes, seeded and diced
  • 1-2 tbsp chopped drained jalapeño chillies, depending on taste
  • juice of ½ lime
  • handful chopped coriander leaves
  • 1 red onion, diced
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1935kj
    465kcal     23%

  • Fat

    25g 36%

  • Saturates

    7g 35%

  • Sugars

    10g 11%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 46.1g Protein 13.5g Fibre 16.1g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Mix together the ingredients for the avocado salsa with half the red onion. Season to taste and leave to one side.
  2. Blend together the red beans and their sauce, half the drained kidney beans, the remaining red onion and the garlic in a blender or food processor until almost smooth. Transfer the mixture to a large frying pan with the remaining kidney beans, olive oil, paprika and oregano. Season and heat through for 5–7 minutes, stirring regularly.
  3. Meanwhile, stand the tacos on a baking tray and warm through for 2–3 minutes.
  4. Spoon a little shredded lettuce into each taco then top with the bean mixture and a good spoonful of avocado salsa. Serve 2 tacos per person with a mixed salad.

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