A delicious vegan take on a Mexican favourite. Use handy canned refried beans and tasty corn tacos for a super quick supper. Spicy and delicious, these fast, healthy tacos remind me of a trip to Mexico. Not a country I would have associated with vegetarianism, but nonetheless, one of the most delicious things I tasted there were tacos with avocado, cooked at the road side.
Tasty Tacos with Refried Beans and Guacamole
- Total Time: 35 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Quick and easy vegan tacos made with savoury canned refried beans, crisp taco shells, and a fresh, zesty homemade guacamole topping. Perfect for a fast, healthy weeknight supper that packs a flavourful punch!
Ingredients
Scale
For the tacos:
- 2 onions, chopped
- A clove of garlic, minced
- 2 green bird’s eye chilies, chopped (use one for a milder effect)
- 1 tsp dried cumin seed
- 2 large ripe tomatoes, chopped
- 1 large (435g) can or 2 small (215g) cans of refried beans
- 6 taco shells
- Vegetable oil
- Salt and black pepper, to taste
For the guacamole topping:
- 1 large ripe avocado, chopped just before serving
- 1 large ripe tomato, chopped
- Half a red onion, finely chopped
- A green chili, finely chopped
- A garlic clove, minced
- The juice of a lime
To serve:
- The juice of half a lime and two lime wedges
- A handful of chopped bottled jalapeños
- 1 tbsp chopped flat-leaf parsley (or cilantro) (optional)
- Tabasco sauce
- Seasonal salad leaves
Instructions
- Preheat the oven to 190°C (375°F / Gas Mark 5).
- Sweat the onions in a pan with a little vegetable oil and a pinch of salt for up to 10 minutes, until softened.
- Stir in the chopped chilies and minced garlic.
- Add the cumin seeds and stir, letting them toast for 2 minutes.
- Pour in the refried beans and season with a generous grind of black pepper.
- Stir in the chopped tomatoes and heat through. Squeeze the juice of half a lime over the beans.
- Mix the guacamole ingredients in a bowl, leaving it lightly mashed and rustic.
- Warm the taco shells open-side down on a baking tray for 2 to 3 minutes in the oven.
- Assemble the tacos by piling the warm shells with the beans, then topping with guacamole, jalapeños, and parsley/cilantro.
- Serve immediately with lime wedges, seasonal salad leaves, and Tabasco.
Notes
Makes 6 small tacos, serves two as a light meal, add rice or potatoes for a more substantial main course
- Prep Time: 15
- Cook Time: 20
- Category: Vegan
- Method: Fry and Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 490
- Sugar: 6g
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 62g
- Fiber: 16g
- Protein: 15g
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