Easy Refried Black Bean Tacos
These Easy Refried Black Bean Tacos are a flavor-packed delight! Quick to prepare and perfect for any gathering.
Equipment
- Medium Skillet
- Wooden spoon or spatula
- Can opener
- Serving plates
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1 14 oz can black beans with liquid canned
- 1 tablespoon pickled jalapeños, finely chopped
- 1 tablespoon pickled jalapeño juice
- 1 teaspoon salt
- small flour or corn tortillas warmed
- Sour cream
- Shredded cheese
- Fresh cilantro
- Romaine or iceberg lettuce, finely shredded
- Hot sauce or salsa
- Shaved red onion or thinly sliced radish
Instructions
- In a medium skillet, heat the olive oil over medium heat. Allow it to warm up for about a minute.
- Add the cumin, dried oregano, and chipotle chili powder to the skillet. Sauté for about 30 seconds until fragrant.
- Pour in the can of black beans (with the liquid) and the chopped pickled jalapeños. Stir well to combine everything.
- Add the pickled jalapeño juice and salt to the skillet. Stir to incorporate all the flavors and let the mixture simmer for about 5-7 minutes.
- Using a wooden spoon or spatula, gently mash the beans to your desired consistency.
- While the beans are simmering, warm your tortillas in a dry skillet or microwave.
- To assemble, place a generous spoonful of the refried black bean mixture into each warmed tortilla and top with desired toppings.
- Arrange your tacos on a serving plate, and drizzle with more hot sauce or salsa if desired. Serve immediately.
Notes
- Don’t overheat the spices to avoid bitterness.
- If the beans are too thick, add water or broth for consistency.
- Warm tortillas thoroughly to prevent tearing.