Tacos de frijoles refritos with cheese and salsa verde Recipe
These tacos are a simple vegetarian classic: warm tortillas filled with creamy refried beans, sprinkled with cheese and topped with green salsa. In Mexico, this dish often appears as a quick home dinner when there’s a pot of beans left in the fridge from the previous day. It’s a great way to make a hearty meal from just a few basic ingredients.
Tacos de frijoles refritos are the essence of Mexican comfort food – a few simple ingredients turn into a creamy, filling filling with a deep, slightly smoky cumin aroma. Creamy beans, melting cheese and fresh, tangy salsa verde make a combination that hardly feels like a “substitute” for meat tacos. This dish shows how creatively leftover beans from the previous day are used in Mexico.
Chef's tips
Mash the beans gradually, adding a little water only if the mixture is too dry – after a few minutes of frying it should slowly “plop” and pull away from the bottom of the pan. Watch the heat: if it’s too high, the paste will start to splatter and burn around the edges, so it’s better to cook it a bit longer over medium heat. Warm the tortillas just before serving, because if they cool down, the beans will stop feeling so pleasantly creamy against the warm flatbread.
How to serve
Serve these tacos as a quick evening meal after work, with a bowl of extra salsa verde and lime wedges for those who like more acidity. They go great with a simple salad of shredded lettuce, radish and cucumber or with grilled corn with butter and chili. To drink, choose lightly sparkling water with lime or a light red wine if you’re turning it into a relaxed weeknight dinner at home.
Ingredients
- beans - 480 g
- onion - 0.5 piece
- garlic - 2 cloves
- vegetable oil - 3 tablespoons
- cumin - 0.5 teaspoons
- salt - 0.75 teaspoons
- corn tortilla - 12 piece
- cheese - 100 g
- salsa verde - 150 ml
- cilantro - 2 tablespoons
Preparation
- Drain the beans from their liquid and rinse under running water. Peel the onion and finely dice it, and finely chop the garlic.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the garlic and cumin and fry for 1 minute, stirring, until the spices become very fragrant.
- Add the beans, 2–3 tablespoons of water and the salt. Mash the beans with a fork or potato masher until you get a thick, creamy paste with a few chunks. Fry for 5–7 minutes, stirring, until the mixture thickens and starts to gently bubble. If it’s too thick, add a splash of water.
- Meanwhile, warm the tortillas in a dry pan for 30–40 seconds on each side, until they are soft and pliable.
- Rinse, dry and chop the cilantro. Grate the cheese on a fine grater if it’s not pre-grated.
- Place 1–2 tablespoons of hot bean paste on each warm tortilla, sprinkle with grated cheese and drizzle with a spoonful of salsa verde.
- Fold the tortillas in half and serve immediately, sprinkling the top with chopped cilantro.
Storage
Store leftover bean paste in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water, stirring until creamy again. Warm fresh tortillas and assemble the tacos just before serving so they don’t get soggy.
