Creamy Bean Tacos with Cheese — Tacos de Frijoles Refritos con Queso
Mexican everyday tacos of refried pinto beans cooked in lard with onion and garlic until creamy, spread on warm corn tortillas with melted Oaxaca cheese, salsa verde, and pickled jalapeno.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain 400g cooked pinto beans. Finely chop 1/2 white onion and mince 4 garlic cloves. Husk and rinse 6 tomatillos. Stem 2 serrano chiles. Chop 3 tbsp cilantro total. Shred 120g queso Oaxaca. Drain 40g pickled jalapeno slices. Cut 1 lime into wedges.
Saute
Heat 4 tbsp lard in a large skillet over medium for 1 minute. Add chopped onion, cook 3 minutes until softened. Stir in garlic, cumin, oregano, and salt. Add drained beans and 120ml bean liquid, mash 5 minutes over medium until thick, creamy, and spreadable.
Char
Place tomatillos and serrano chiles in a dry skillet over medium-high, char 5 minutes until blackened in patches, turning occasionally. Transfer to a blender with 2 tbsp cilantro and 0.5 tsp salt, blend until coarsely textured.
Toast
Char 4 corn tortillas over a flame or in a dry skillet over medium-high, 20 seconds per side until pliable with dark spots.
Plate
Spread refritos generously across each warm tortilla. Sprinkle queso Oaxaca evenly over beans. Top with salsa verde and pickled jalapeno slices. Fold each taco loosely. Serve topped with cilantro, with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.