Refried Bean Tacos
Ingredients
- 2 15 oz. cans pinto beans
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ¾ cup vegetable stock
- juice of ½ lime
- salt and pepper, to taste
- 1 package soft corn tortillas
- 1 avocado, peeled and thinly sliced
- 2 plum tomatoes, diced
- 1 head lettuce, thinly sliced
- 8 oz shredded cheddar cheese, optional
- 8 oz sour cream, optional
- 1 cup salsa
Instructions
- Drain and rinse the beans in a colander. Heat the olive oil in a large skillet and add the onion. Sauté until translucent. Add the garlic and continue to sauté until fragrant. Add the cumin and chili powder and sauté until toasted and aromatic.
- Add the pinto beans and the stock and bring to a simmer. Cook the beans for a few minutes to soften and then mash with a potato masher until the beans are mostly smooth with some chunks of beans. Add the lime and season, to taste, with salt and pepper. For a smoother puree, blend the beans in a food processor or blender until desired consistency is reached.
- To serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.
