Kyle’s Kitchen
Crispy Refried Bean Tacos
6 servings
분량10 minutes
활동 시간40 minutes
총 시간재료
1/4 cup avocado oil, divided
1/2 small onion, diced
1 clove garlic
1 (15 ounce) can pinto beans, rinsed and drained
1/4 cup water
1/4 teaspoon ground cumin
1/4 teaspoon paprika (or chili powder)
1/8 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper
1 teaspoon fresh lime juice
1/2 tablespoon fresh cilantro, finely chopped (plus more for serving)
6-8 small flour tortillas (6 inches)
fresh cilantro, chopped
lime wedges
guacamole
pico de gallo
sour cream
방향
Make the refried beans:
Heat 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
Add pinto beans, water, cumin, paprika, salt and pepper. Mix well and cook until the beans are heated through and softened, about 5 minutes.
Turn the heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding a little bit of water if needed. You can mash half of the beans to make it a bit chunky, or transfer it all to a food processor and blend to puree.
Stir in lime juice and cilantro and set aside in a bowl.
Assemble and cook the tacos:
Add a few tablespoons of the refried bean filling to each tortilla and fold it over to close into a half moon shape.
In a separate skillet, heat the remaining 3 tablespoons of oil over medium-high heat until the hot oil sizzles, about 1 minute.
Place the tacos (in batches) on the skillet and cook until nicely browned and crispy, about 1-2 minutes on each side.
Serve warm with a sprinkle of cilantro on top, lime wedges on the side, and a side of guacamole or sour cream, if desired.
영양 정보
1회 제공량
1 taco
칼로리
222
지방 전체
9.7 g
포화 지방
1.1 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
0 mg
나트륨
438 mg
탄수화물 전체
28.4 g
식이섬유
2.1 g
총 당류
0.3 g
단백질
5.9 g
6 servings
분량10 minutes
활동 시간40 minutes
총 시간