Easy Refried Bean Tacos

Name: Easy Refried Bean Tacos
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 cumin; 1 teaspoon ancho chile powder; 1 teaspoon smoked paprika; 3/4 teaspoon salt; 8 corn tortillas; 1 avocado, smashed; 1 cup shredded red cabbage; 1/4 cup cilantro, roughly chopped

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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, especially tacos.

In this 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.

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⭐️ 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

⭐️ 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

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
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.
Red cabbage - Another optional topping that provides lots of fresh crunch and beautiful color (we eat with our eyes first!).

📝 Variations & Substitutions

Substitute beans. I love black beans in so many things, like southwest black bean soup and fudgy black bean chocolate cookies, but you could substitute 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.

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 for refried bean tacos, the sky's the limit! Here are several suggestions:

Sour cream
Pico de gallo
Salsa (try my corn avocado black bean 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 refried bean tacos accompanied with a side salad or creamy cucumber avocado gazpacho.

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.

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