Mexican tacos with refried beans, avocado and cilantro

To compensate my feeling of guilt for several transatlantic flights in the past year, I decided to sign up for a 1-week vegetarian challenge. It’s not that I eat a lot of red meat normally, but I do love to prepare my fish, cook some shellfish, slowly stew a piece of lamb, add some bacon to my carbonara… well, I just love the taste of these animal products a bit too much to eat completely vegetarian. That, and my experience so far with veggie dishes hasn’t always been great. They either lacked flavor, texture, or just made me feel a bit bored while eating.
Therefore I will start this 1-week Veggie-challenge! One week to discover and try out all kinds of exciting vegetarian dishes, to prove that eating vegetarian can be super tasty, healthy, and above all a bit more sustainable for our planet.

Today, I’m trying out the Mexican cuisine with some delicious plant-based tacos. It might be a tasty idea to combine these tacos here with some Tacos with Lentils and Roasted Cauliflower.

The refried beans are super easy to make, and also a delicious dip for tortillas. You can use black beans instead of pinto beans, but the result will be less creamy.
Add some jalapeno to the beans if you want a slightly spicy version, or just add some pickled jalapenos directly to the taco when you are going to eat it. ¡Buen provecho!

Ingredients (serves 3-4)

  • 1/2 yellow onion, finely diced
  • 2 cloves of garlic, mashed or finely chopped
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • two cans of pinto beans (~500 grams each), drained and rinsed
  • some chopped fresh cilantro
  • 2 limes
  • small corn tortillas
  • 3 ripe avocados
  • Optional: chopped fresh jalapeño pepper or pickled jalapeño slices, very thinly slices raw red cabbage, crispy corn,

Preparations:

  • Heat some olive oil, and fry the diced onions with a generous pinch of salt on a low fire 5-8 minutes until translucent
  • Add the garlic, chili powder and cumin, fry for another minute
  • Add the drained pinto beans, and 100ml of water. Stir, cover the pan and let it cook on medium fire for 5 minutes
  • After 5 minutes, use the stick blender to puree 2/3 of the beans. If you want to keep more texture, you can also use a potato stamper instead
  • Let the beans cook uncovered for another 5 minutes on low fire, stir often
  • Remove the pan from the heat, add in a handful of chopped fresh cilantro, and the juice of 1/2 lime. Taste, and season with some salt if needed, some ground pepper, or some extra lime juice
  • To serve, heat the tortilla’s in a pan or in the oven, and serve them with 1-2 tablespoons of refried beans, some fresh avocado slices, fresh cilantro and wedges of lime to squeeze
  • For an aesthetically pleasing effect, i like to add some Korean-style red pepper flakes in the end. If you are looking for some crunch, add some thinly sliced raw red cabbage or chopped up crispy corn to the finished tacos. Enjoy!

1 comment on “Mexican tacos with refried beans, avocado and cilantroAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *