Red refried bean tacos recipe
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- Serves 4
- 15 mins to prepare and 10 mins to cook
- 465 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1935kJ 465.0kcal
- Fat
- 25g
- Saturates
- 7g
- Salt
- 1.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 46.1gProtein 13.5gFibre 16.1g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Mix together the ingredients for theavocadosalsa with half the red onion. Season to taste and leave to one side.
- 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 andoregano. Season and heat through for 5–7 minutes, stirring regularly.
- Meanwhile, stand the tacos on a baking tray and warm through for 2–3 minutes.
- Spoon a little shreddedlettuceinto each taco then top with the bean mixture and a good spoonful of avocado salsa. Serve 2 tacos per person with a mixed salad.
- See more Vegan recipes
