Name: Refried Black Bean and Queso Tacos
Prep time: 10 min
Cook time: 5 min
Ingredients: 4 tbsp olive oil; 2 cloves garlic, minced; 2 16 oz. cans black beans, drained and rinsed; 1 cup tomatoes, diced; 1/2 cup shredded queso (or any quesadilla-style cheese); 2 tsp cumin; 1 tsp ancho chile powder; 1 tsp smoked paprika; 3/4 tsp salt; 8 corn tortillas; 1 avocado, smashed; 1 cup shredded red cabbage; 1/4 cup cilantro, roughly chopped

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Spicy and smoky black bean filling paired with crunchy red cabbage, creamy avocado, and fresh cilantro. You will want to make them again and again!

I drove down to Palm Springs last weekend to have an outdoor visit with some friends who were vacationing there. I hadn’t seen them in a while, so it was great to hang out for the afternoon. We sat by the pool in the shade (my Irish skin burns way too easily); it was 98 degrees there on Saturday! I am trying to prepare for my first SoCal summer. I don’t really know what that means other than just bracing myself for a very hot sun.

Summer weather always puts me in the mood for tacos. Before we moved to California, my husband and I would joke that I would be spending my days on the beach eating fish tacos. Sadly, it’s only happened once since we moved here last fall. But I have been making tacos, as well as these smoked salmon salad cucumber cups, for us to enjoy at our outdoor patio table. That alone feels indulgent after living in an NYC apartment!

Taco Questions

If I don’t like black beans can I use pinto beans? Of course!
I am allergic to garlic. Can I omit it? Absolutely. Even without garlic, these tacos will still be delicious!
Will vegan cheese work with this recipe? Yes. Although, depending on the brand of cheese, it might not melt as evenly, but it will work just fine.
Can I use flour tortillas instead of corn tortillas? For sure! I prefer corn tortillas but you should use whichever you prefer.

close up of three black bean and cheese tacos garnished with smashed avocado, shredded red cabbage and green cilantro.

Instructions

Heat a large frying pan over medium heat. Add olive oil and allow it to become translucent, about 1 minute.
Add minced garlic and cook for 30 seconds.
Adjust heat to medium-low and add black beans. Using a potato masher or fork, mash around 3/4 of beans.
Add diced tomatoes, shredded queso, and spices. Cook for several minutes or until cheese has become melted.
Toast tortillas: over a medium flame, place tortillas directly over burner one at a time until nicely charred (flipping once using tongs), around 30 seconds per side.*
Assemble tacos with black bean filling, smashed avocado, shredded cabbage, and cilantro.

You guys. These tacos. My husband and I became obsessed with them. I ended up making this recipe three times over the course of a week. Not only are they one of the most scrumptious tacos I’ve ever eaten, but they are so quick to whip up. In a matter of minutes you will have an incredibly delicious, healthy, and satisfying meal. The refried black bean and cheese mixture is spicy, smoky, and ooey-gooey (yes, that’s a word!), the smashed avocado is rich and creamy, the red cabbage adds a nice fresh crunch, and the aromatic cilantro provides brightness. I recommend toasting your tortillas over an open flame to get that incredible grilled flavor, but it’s not necessary. You can just as easily wrap your tortillas in foil and warm them in the oven. They will still be insanely tasty!

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.