Skip to main content
Smoky Refried Black Bean Tacos
Smoky Refried Black Bean Tacos

Smoky Refried Black Bean Tacos

with Wedges, Rocket Slaw and Cheese

Recipe Development Team
Recipe Development TeamPublished on August 20, 2024

A twist on refried beans, we're using black beans instead of pinto beans and stirring through smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish. Pile your tacos with the beans, slaw and cheese for a hearty vegetarian dinner.

Tags:
Veggie
New
Allergens:
Milk
Egg
Mustard
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Black Beans

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

80 grams

Sliced Mushrooms

1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Smoky Base Paste

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2761 kJ
Energy (kcal)660 kcal
Fat16.5 g
of which saturates4.9 g
Carbohydrate104.4 g
of which sugars15 g
Dietary Fibre19.6 g
Protein23.7 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Grater
Medium Bowl
Large Frying Pan

Cooking Instructions and Tips

Get the Wedges In
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Do the Prep
2

Meanwhile, grate the cheese.

Drain and rinse the black beans in a sieve. Transfer half the beans to a bowl and mash with a fork.

Make the Slaw
3

In a medium bowl, add the coleslaw and mayo. Season with salt and pepper. Toss to combine and set aside.

Fry the Shrooms
4

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the Mexican style spice mix and and cook for a further 30 secs.

Smoky Bean Time
5

Stir in the mashed and whole beans, smoky base paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until thickened, 4-5 mins. Remove from the heat. Season with salt and pepper. 

When everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins. Reheat the refried beans if needed.

Toss the rocket through the slaw. TIP: Don't do this too early or the leaves will go soggy!

Serve Up
6

When everything's ready, lay the tortillas onto your serving plates.

Top with the rocket slaw and refried beans. Sprinkle over the cheese to finish.

Serve the wedges alongside.

Enjoy!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans