Ingredients
Directions
Heat a large stovetop pot over medium-high heat. Add the onions, reduce the heat to medium, and sauté until they become fragrant, about 2 minutes. Stir often and add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic, optional jalapeño, cumin, and chili powder. Cook until fragrant, about 1 minute.
Add the beans and the vegetable broth and bring to a simmer for about 10 minutes until most of the broth has been absorbed by the beans. The beans should be soft enough to crush them between your fingers, signaling they are ready to mash.
Remove from heat. Using a potato masher or fork, mash the beans in the pan until smooth. Stir in the optional salt.
Assemble your tacos: Spoon about ⅓ cup of bean mixture into each tortilla. Top with two forkfuls of the Jicama Slaw, an avocado slice, and optional hot sauce and cilantro. Depending on your tortilla or lettuce wrap size, you may have extra refried beans left over — enjoy them for lunch the next day!
Chef’s Notes
Substitutions
In place of black beans, try pinto beans or other beans of your choice.
In place of Jicama Slaw, try your favorite cabbage-based slaw.
Use green bell peppers in place of jalapeño.
Prep Ahead
Make this a less-than-30-minute meal by preparing the refried beans and Jicama Slaw ahead of time!
Storage
Store the refried beans in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Store the Jicama Slaw in the refrigerator for up to 5 days.
4 servings
643g
- Amount per serving
- Calories490
- % Daily Value *
- Total Fat 11g15%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 470mg21%
- Total Carbohydrate 89g33%
- Dietary Fiber 26g93%
- Total Sugars 14g
- Includes 6g Added Sugars12%
- Protein 17g
- Calcium 150mg12%
- Iron 5.9mg33%
- Potassium 1260mg27%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat a large stovetop pot over medium-high heat. Add the onions, reduce the heat to medium, and sauté until they become fragrant, about 2 minutes. Stir often and add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic, optional jalapeño, cumin, and chili powder. Cook until fragrant, about 1 minute.
Add the beans and the vegetable broth and bring to a simmer for about 10 minutes until most of the broth has been absorbed by the beans. The beans should be soft enough to crush them between your fingers, signaling they are ready to mash.
Remove from heat. Using a potato masher or fork, mash the beans in the pan until smooth. Stir in the optional salt.
Assemble your tacos: Spoon about ⅓ cup of bean mixture into each tortilla. Top with two forkfuls of the Jicama Slaw, an avocado slice, and optional hot sauce and cilantro. Depending on your tortilla or lettuce wrap size, you may have extra refried beans left over — enjoy them for lunch the next day!
