Crispy Refried Bean Tacos #Recipe Peg Cochran/Margaret Loudon

 

Tacos are very popular at our house and I am always looking for ways to change things up.  These refried bean tacos straddle the gap between meatless Mondays and Taco Tuesdays!  They are quick and easy to prepare and very satisfying.  Chances are, you may already have all the ingredients in your pantry.  Always a win! Adapted from the English Kitchen.

 

1 can (15 ounces) refried beans, stirred

1 can (4 ounces) chopped green chilies, drained

1/2 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp salt

Juice of 1/2 lime

2 cups grated cheddar cheese (or pepper jack)

16 small flour tortillas

oil for frying

 

Preheat the oven to 300. Place a baking sheet into the oven to warm it.

Stir the refried beans, green chilies, smoked paprika, chili powder, cumin, salt and lime juice together to combine.  Heat briefly in a pan. 

 

Apply a spoonful of the refried bean mixture to half of each tortilla and spread it out.  Sprinkle a portion of cheese on top and fold in half.  Press gently to close.

 

 

Heat a tsp of oil over medium heat. Working in batches, cook the tacos until browned and crisp on each side (about a minute and a half per side.)

 

Place on baking sheet and remove to the oven and keep warm until all the tacos have been cooked.

 

Serve with your favorite toppings.

 

 

 

 

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