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    Gastronotherapy » Recipes » Main Course

    Easy Refried Bean Tacos

    Published: Apr 15, 2021 · Modified: Aug 8, 2022 by MaryAnne · 12 Comments

    Jump to Recipe Print Recipe

    These easy 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 and creamy chicken chipotle enchiladas.

    In this vegetarian taco recipe, we're making our own (easy and healthy) homemade version of refried beans using black beans. This way, we can control the amount of salt and oil that we use, which I am all about in my cooking.

    The smoky, savory, and slightly spicy refried bean and cheese mixture gets elevated with tomatoes, garlic, and warm spices; the smashed avocado is rich and creamy; red cabbage adds a beautiful crunch; and fresh cilantro provides brightness.

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

    ⭐️ Why These Tacos Are The Best

    • Creamy and crunchy texture
    • Savory, smoky, herby, and slightly spicy
    • Vegetarian tacos that are high in protein and fiber
    • Great for meal-prep/simple, pantry-friendly ingredients/customizable
    • Quick and easy
    • Vegan/plant-based and gluten-free options

    🌮 Ingredient Notes

    taco ingredients arranged on a table.
    • 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 - High in protein and fiber, I use canned beans for convenience and affordability. Try them in my southwest black bean soup and fudgy black bean chocolate cookies!
    • Cumin, ancho chile powder, smoked paprika, and salt - Warm Tex-Mex spices add so much depth of flavor.
    • Avocado - Optional topping that adds extra protein and creaminess. Got ripe avocados that need to be used? Try my vegan chocolate avocado mousse or gluten-free tabbouleh salad with chickpeas and avocado.
    • Red cabbage - Another optional topping that provides lots of fresh crunch and beautiful color (we eat with our eyes first!).

    📝 Variations & Substitutions

    • Substitute beans. You can use (canned) pinto beans, red kidney beans, or garbanzo beans/chickpeas.
    • Canned tomatoes. Fresh tomato can be substituted with (canned) diced tomatoes.
    • Flour tortillas. Use in place of corn tortillas if you prefer.
    • Make vegan: Use your favorite brand of vegan 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 tacos on a white plate garnished with cilantro, avocado, and red cabbage.

    🔪 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 queso, and spices. Cook for several minutes or until cheese has become melted.

    Bean 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.

    charred tortilla on a gas burner.

    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.

    🥑 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
    • Pickled onions (try my quick pickled red onions)
    • Cheddar or pepper jack cheese
    • Squeeze of lime juice

    👩🏼‍🍳 Expert Tips

    • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • How to reheat: 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!
    • Serve tacos accompanied with creamy cucumber avocado gazpacho or corn on the cob.
    hand holding refried bean 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?

    They 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.

    🌯 Related Recipes

    • Veggie Fajita Tacos
    • Black Bean Corn Avocado Salsa
    • Creamy Chicken Chipotle Enchiladas
    • Creamy Cucumber Avocado Gazpacho

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

    refried bean and cheese tacos arranged on a table with avocaco and cabbage.

    📖 Easy Refried Bean Tacos Recipe

    Author: MaryAnne
    These easy 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!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Mexican
    Servings 8 tacos
    Calories 183 kcal

    Ingredients
      

    Ingredients

    • 4 Tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 16-ounce cans black beans, drained and rinsed
    • 1 cup tomatoes, diced
    • ½ cup shredded cheese (pepper jack or Mexican-style cheese)
    • 2 teaspoons cumin
    • 1 teaspoon ancho chile powder
    • 1 teaspoon smoked paprika
    • ¾ teaspoon salt
    • 8 corn tortillas

    Garnish

    • 1 avocado, smashed
    • 1 cup shredded red cabbage
    • ¼ cup cilantro, roughly chopped

    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.
    • 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.

    Notes

    • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • How to reheat: 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!

    Nutrition

    Calories: 183kcalCarbohydrates: 17gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 287mgPotassium: 285mgFiber: 4gSugar: 2gVitamin A: 481IUVitamin C: 12mgCalcium: 82mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb+Haner

      April 15, 2021 at 8:31 pm

      5 stars
      These sound delicious!

      Reply
      • Gastronotherapy

        April 16, 2021 at 11:49 am

        They are soooo good! 🙂

        Reply
    2. Andrea

      April 25, 2021 at 9:42 am

      5 stars
      It is a perfect combination of flavors that makes these tacos superb. Will be making these often.

      Reply
      • Gastronotherapy

        April 25, 2021 at 1:38 pm

        Thanks, Andrea!

        Reply
    3. Sonal

      April 25, 2021 at 11:53 am

      5 stars
      This looks so pretty with purple cabbage topping. Such a delicious recipe.

      Reply
      • Gastronotherapy

        April 25, 2021 at 1:39 pm

        Thanks, Sonal!

        Reply
    4. Tawnie Kroll

      April 25, 2021 at 12:00 pm

      5 stars
      These were easy to make and so so flavorful, thank you!

      Reply
      • Gastronotherapy

        April 25, 2021 at 1:41 pm

        Thanks so much, Tawnie!

        Reply
    5. Biana

      April 25, 2021 at 12:09 pm

      5 stars
      Tacos are such a delicious dinner. And I love cabbage added on top, for crunch.

      Reply
      • Gastronotherapy

        April 25, 2021 at 1:41 pm

        I agree, Biana!

        Reply
    6. Jacqueline Meldrum

      April 25, 2021 at 12:22 pm

      5 stars
      Looks so tasty and the gorgeous colour of that cabbage WOW!

      Reply
      • Gastronotherapy

        April 25, 2021 at 1:42 pm

        Thanks, Jacqueline!

        Reply

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    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

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