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Easy Refried Black Bean Tacos
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Easy Refried Black Bean Tacos

These refried black bean tacos are a perfect quick and easy vegetarian dinner. Made with canned black beans, they're packed with flavor and serve as the perfect foundation for your favorite taco toppings.

Total Time
20 mins
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon oregano dried
  • ½ teaspoon chipotle chili powder
  • 1 (14 oz) can black beans with liquid
  • 1 tablespoon jalapeños finely chopped (plus more for topping as desired, pickled
  • 1 tablespoon jalapeno juice pickled
  • ½ teaspoon salt
  • flour tortilla warmed, or corn tortilla, small
Optional toppings:
  • sour cream
  • cheese shredded
  • cilantro fresh
  • romaine lettuce finely shredded, or iceberg lettuce
  • hot sauce or salsa
  • red onion shaved, or thinly sliced radish

Instructions

    Cup of Yum
  1. Drain black beans, reserving liquid in a measuring cup. You should have about 1/2 cup of liquid; if less than that, add enough water to equal 1/2 a cup.
  2. Heat olive oil in a large skillet over medium heat. When the oil is hot, add spices and toast for 1 minute until fragrant.
  3. Add salt, black beans and reserved liquid, and pickled jalapeños and jalapeño juice to the pan. Lightly mash the beans with a potato masher or the back of a wooden spoon. Simmer 5 minutes until thickened.
  4. Spoon bean mixture into warm tortillas and top with sour cream, shredded cheese, and other toppings as desired.