Crispy Refried Bean Tacos

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1/4 cup avocado oil, divided

1/2 small onion, diced

1 clove garlic

1 (15 ounce) can pinto beans, rinsed and drained

1/4 cup water

1/4 teaspoon ground cumin

1/4 teaspoon paprika (or chili powder)

1/8 teaspoon salt (or to taste)

1/8 teaspoon ground black pepper

1 teaspoon fresh lime juice

1/2 tablespoon fresh cilantro, finely chopped (plus more for serving)

6-8 small flour tortillas (6 inches)

fresh cilantro, chopped

lime wedges

guacamole

pico de gallo

sour cream

Directions

Make the refried beans:

Heat 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.

Add pinto beans, water, cumin, paprika, salt and pepper. Mix well and cook until the beans are heated through and softened, about 5 minutes.

Turn the heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding a little bit of water if needed. You can mash half of the beans to make it a bit chunky, or transfer it all to a food processor and blend to puree.

Stir in lime juice and cilantro and set aside in a bowl.

Assemble and cook the tacos:

Add a few tablespoons of the refried bean filling to each tortilla and fold it over to close into a half moon shape.

In a separate skillet, heat the remaining 3 tablespoons of oil over medium-high heat until the hot oil sizzles, about 1 minute.

Place the tacos (in batches) on the skillet and cook until nicely browned and crispy, about 1-2 minutes on each side.

Serve warm with a sprinkle of cilantro on top, lime wedges on the side, and a side of guacamole or sour cream, if desired.

Nutrition

• Serving Size: 1 taco
• Calories: 222
• Total Fat: 9.7 g
• Saturated Fat: 1.1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 438 mg
• Total Carbohydrate: 28.4 g
• Dietary Fiber: 2.1 g
• Total Sugars: 0.3 g
• Protein: 5.9 g