Refried bean tacos (tacos de frijoles)
Warm, skillet-softened corn tortillas filled with creamy cumin refried beans, crumbly queso fresco, onion, cilantro and tangy salsa verde, the cheapest good taco there is.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $1.98 a serving
- 470 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 1 can vegetarian refried beans
- 6 corn tortillas
- ⅓ cup queso fresco, crumbled
- ¼ white onion, finely chopped
- 2 tbsp cilantro, chopped
- ⅓ cup salsa verde
- 1 lime, cut into wedges
From your pantry
- ½ tsp ground cumin
- 2 tbsp water
- 1 tsp vegetable oil
Each serving has about 470 calories, 20 g protein, 77 g carbs and 11 g fat, and costs about $1.98 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No queso fresco? Cotija cheese or feta cheese works.
- No cilantro? Fresh parsley works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Warm the beans with the cumin and water in a small over medium-low heat, stirring, 4 to 5 minutes, until soft and smooth.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heatTimer: 4 min
Brush a large with the oil and heat it over medium-high heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Warm the tortillas one or two at a time, about 30 seconds a side, until soft with a few spots.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heat
Stack them in a clean towel.
Dolly’s tip: The towel traps their steam and keeps them bendy.Spread a spoonful of beans down the middle of each tortilla.
Top with queso fresco, onion and cilantro, and spoon the salsa verde over.
Food safety: If you’re pregnant, buy queso fresco labeled “made with pasteurized milk,” and for extra care, warm it until it’s steaming hot.
Serve with lime wedges for squeezing.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
