These refried black bean tacos are a perfect quick and easy vegetarian dinner. Made with canned black beans, they're packed with flavor and serve as the perfect foundation for your favorite taco toppings.
Yield: 3 servings (about 6-8 small or 3-5 large tacos)
Total Time: 20 minutesminutes
Ingredients
1tablespoonolive oil
½teaspooncumin
½teaspoondried oregano
½teaspoonchipotle chili powder
1(14 oz) can/ 396gblack beans with liquid
1tablespoonpickled jalapeños, finely chopped (plus more for topping as desired)
1tablespoonpickled jalapeño juice
½teaspoonsalt
small flour or corn tortillas, warmed
Optional toppings:
Sour cream
Shredded cheese
Fresh cilantro
Romaine or iceberg lettuce, finely shredded
Hot sauce or salsa
Shaved red onion or thinly sliced radish
Instructions
Drain black beans, reserving liquid in a measuring cup. You should have about 1/2 cup of liquid; if less than that, add enough water to equal 1/2 a cup.
Heat olive oil in a large skillet over medium heat. When the oil is hot, add spices and toast for 1 minute until fragrant.
Add salt, black beans and reserved liquid, and pickled jalapeños and jalapeño juice to the pan. Lightly mash the beans with a potato masher or the back of a wooden spoon. Simmer 5 minutes until thickened.
Spoon bean mixture into warm tortillas and top with sour cream, shredded cheese, and other toppings as desired.