Easy Refried Bean Tacos

Name: Easy Refried Bean Tacos Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 Tablespoons olive oil; 2 cloves garlic, minced; 2 (16-ounce) cans black beans, drained and rinsed; 1 cup tomatoes, diced; 1/2 cup shredded cheese (pepper jack or Mexican-style cheese); 2 teaspoons ground cumin; 1 teaspoon ancho chile powder; 1 teaspoon smoked paprika; 3/4 teaspoon salt; 8 soft corn tortillas; 1 avocado, smashed; 1 cup shredded red cabbage; 1/4 cup cilantro, roughly chopped

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Easy, crispy, and cheesy refried bean tacos feature a smoky black bean filling paired with crunchy red cabbage, creamy avocado, salty cheese, and fresh cilantro. Ready in 15 minutes, so they're great for weeknights and/or meal-prep!

Refried bean tacos arranged on a table with avocaco and cabbage.

Summer weather always puts me in the mood for Mexican food, like veggie fajita tacos, salsa, and chipotle enchiladas.

In this vegetarian recipe for refried bean tacos, we're making our own (easy and healthy) homemade refried beans using black beans. This way, we can control the amount of salt and oil that we use.

The smoky, savory, and slightly spicy black bean and cheese mixture gets elevated with tomatoes, garlic, and warm spices. Serve any leftover filling as a creamy dip, or use it for burritos, nachos, or quesadillas!

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⭐️ Why These Tacos Are The Best
🌮 Ingredient Notes
📝 Taco Variations & Substitutions
🔪 How To Make Refried Bean Tacos
👩🏼‍🍳 Expert Tips
🥑 Taco Topping Suggestions
💬 Frequently Asked Questions
🌯 Related Recipes
Easy Refried Bean Tacos Recipe

⭐️ Why These Tacos Are The Best

Mashed black bean tacos with a creamy and crunchy texture
Savory, smoky, cheesy, and herby refried bean filling that can be used to make burritos, nachos, or served as a satisfying dip
Healthy vegetarian tacos that are nutrient-dense, high in protein and fiber, with dairy-free & gluten-free options
Quick and easy refried bean taco recipe using pantry-friendly ingredients and ready in 15 minutes

🌮 Ingredient Notes

Garlic - I highly recommend using fresh garlic for the best flavor here. You can use jarred garlic or garlic powder, but it won't taste as fresh.
Black beans - These nutrient-dense beans are high in protein and fiber, and budget-friendly. You can use canned beans or dried (fully cooked) beans. Use them to make my southwest black bean soup and black bean cookies!
Cumin, ancho chile powder, smoked paprika, and salt - Warm Tex-Mex spices add so much deep and complex flavor.
Corn tortillas - I prefer soft corn tortillas with my tacos, but flour tortillas or hard taco shells will work as well.
Tomato - You can use a fresh tomato or canned diced tomatoes.
Cheese - I like to use a salty Mexican-style cheese or pepper jack cheese for a slight kick, but they're also delicious made with cheddar cheese.

📝 Taco Variations & Substitutions

Beans. Substitute pinto beans, red kidney beans, or garbanzo beans/chickpeas for a slightly different flavor.
Make vegan/dairy-free: Use your favorite brand of vegan/dairy-free cheese. Depending on what you use, it might not melt as evenly, but it will taste great!
Make gluten-free: Use 100% corn/certified gluten-free tortillas for a gluten-free meal.

Three refried black bean tacos on a white plate garnished with cilantro.

🔪 How To Make Refried Bean Tacos

*See recipe card below for printable 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 ¾ of beans.

Refried black beans and garlic being cooked in a large skillet.

Add diced tomatoes, shredded cheese, and spices. Cook for several minutes or until cheese has become melted.

Bean, cheese, and tomato mixture being cooked in a large skillet.

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.

five refried bean tacos arranged on a baking sheet with red cabbage, avocado, and cilantro.

👩🏼‍🍳 Expert Tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to reheat tacos: Place bean mixture in a skillet over medium-low heat for 5-7 minutes, until heated through. Tortillas can be wrapped in foil and warmed in a 350 degree F. oven for 10 minutes.
How to freeze: Place completely cooled bean mixture into a freezer-safe container and store in the freezer for up to 3 months (tortillas can be frozen separately). To thaw, place in refrigerator overnight and follow reheating instructions above.
Char tortillas over an open flame. If you have a gas stovetop or grill, I highly recommend giving your tortillas a good char for extra flavor. Just a few seconds on each side is all that's needed!
How to serve: Serve refried bean tacos accompanied with creamy avocado gazpacho, pinto beans and rice, or corn on the cob.

🥑 Taco Topping Suggestions

When it comes to toppings, the sky's the limit! Here are several suggestions:

Sour cream
Pico de gallo
Salsa (try my black bean corn avocado salsa)
Guacamole (try my easy 4 ingredient guacamole recipe!)
Pickled red onions
Squeeze of lime juice

hand holding vegetarian taco with two more in background.

💬 Frequently Asked Questions

What makes refried beans refried?

There is a misconception about refried beans being "fried twice". However, "refried" actually translates from "well-fried" in Spanish, which alludes to beans being cooked and mashed, with some form of fat added to help the process along. In northern Mexico, pinto beans are typically used, but in other regions of Mexico, black beans or red kidney beans are used.

What can I eat refried beans with?

Refried beans are so delicious on their own and can be served as a side accompaniment to fajitas, quesadillas, enchiladas, or your favorite Mexican dish. They can also be served with chips and salsa and eaten as a snack, or added to nachos and burritos.

How do you make refried beans for tacos?

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 ¾ of beans.

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