Refried bean tacos with pickled cabbage and avo!
I love refried bean tacos! Refried beans are so comforting and creamy, yet incredibly healthy too. Plus a little bit of Mexican always feels like a party! Usually I’d pair these with wraps, or even just dive into a bowl of them on their own, but this time I felt like having some fun…
Did you know that you can make tacos from Parmesan or any hard cheese really?? They’re called frico cheese tacos, or frico tacos. It’s finicky, and you’ll have to play around for a while to create the right thickness, but it’s so exciting!
Parmesan taco – ain’t it a beaut??
The salty crisp lightness of these parmesan crisps are a delightful contrast to the heavy creaminess of the beans. Add some cooling avo, and bright crunchy cabbage, and this meal is so texturally surprising.
If you’re not into making parmesan crisp tacos, just opt for regular wraps, but if you’re looking for a gluten free option, these are great! Either way, refried bean tacos are a quick and healthy option for midweek meals or weekend fiestas.
How to make refried bean tacos
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- 1 large onion chopped
- 4 garlic cloves chopped
- 1 chilli chopped (optional)
- 1 heaped Tbs medium curry powder
- 2 cans red kidney beans, drained and rinsed
- 1 cup boiling water
- Quarter purple cabbage chopped
- Dash of red wine vinegar
- 2 large avocados, flesh removed
- 2 cups grated hard cheese
1.Saute onions on medium heat until golden. You really want to take your time with this, as building flavour here is important.
2.Add garlic and chilli to pan and saute until fragrant and slightly browned.
3.Add curry powder to pan and fry until fragrant. Don’t overcook or you’ll burn the spices.
4.Add beans to the pan and fry until hot and blistered being sure to coat in spices.
5.Pour half a cup boiling water into pan and simmer gently scraping the bottom of pan to remove bits.
6.Once water has reduced, add more water a little at a time until beans are “swollen”, then begin to gently “bash”
and “mash” with your wooden spoon.
7.I prefer my refried beans more textural than gooey wallpaper, but you can mash them until your desired consistency is reached, adding more water when necessary.
8.Season and set aside until needed, meanwhile preheat your oven on grill to 200 degrees Celsius.
9.While oven is heating, add a dash of vinegar to your cabbage, season, and set aside. Also ready your avocado.
10.Arrange grated cheese on baking paper in 4 disc shapes. You may need to do two sets of two separately depending on the size of your oven.
11.Grill discs for approximately 1 minute until melted and golden, then remove from oven. Once just cool enough to touch, fold into taco shapes and leave to cool, or leave flat.
12.Serve parmesan crisps topped with refried beans, avo, and pickled cabbage!