Refried Bean Tacos
These vibrant refried bean tacos are quick and easy to prepare, making for a delicious midweek meal. Served in crispy corn taco shells and topped with a zingy and fiery avocado salsa, this flavorful dish offers a delightful balance of textures and tastes. A simple mixed salad completes this satisfying vegan offering.
Instructions
- 1
Preheat the oven to gas 4, 180°C, fan 160°C. Mix together the ingredients for the avocado salsa with onion, diced (0.5 red). Season to taste and leave to one side.
- 2
Blend together the kidney beans in chilli sauce (395 g), kidney beans, drained (200 g) (half of the 400g tin), the remaining onion, diced (0.5 red) and the garlic clove, sliced (1 large) in a blender or food processor until almost smooth. Transfer the mixture to a large frying pan with the remaining kidney beans, drained (200 g) (other half of the 400g tin), olive oil (1 tbsp), hot smoked paprika (1 tsp) and dried oregano (1 tsp). Season and heat through for 5–7 minutes, stirring regularly.
- 3
Meanwhile, stand the taco shells (8 corn) on a baking tray and warm through for 2–3 minutes.
- 4
Spoon a little [shredded crisp 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.
Nutrition Facts
Per portion