Paul McCartney’s Refried Bean Tacos
One of my challenges is to find some new meatless dinner recipes that the whole family will enjoy, besides your typical pasta. Don’t get me wrong, I love pasta, but I want to offer other meatless alternatives for the family. I’ve been trying to cut back on our meat intake to just a couple of days a week, and it’s been easy to find recipes that I like, but it’s been a bit harder to find recipes that the kids will enjoy as well.
I recently picked a new favorite cookbook called, Meat Free Monday, and came across this refried bean taco recipe from Paul McCartney. It was said to be one of his favorite recipes, so I decided to give it a try.
So how did these tacos go over with the family? The kids rated them a double thumbs up! I rated them a thumbs up as well due to the taste factor, but also because I had dinner on the table in less than 20 minutes. These tacos are the perfect weeknight meal because everything can be made and assembled in less than 20 minutes, and chances are you have most of the ingredients on hand in your pantry. Double thumbs up to Paul!
Here’s to taco Tuesday!
Paul McCartney’s refried bean tacos
recipe from Meat Free Monday
- 1 medium yellow onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can of refried beans I love Amy’s Organic Refried Beans, as they come in BPA free cans
- 4 medium tomatoes, de-seeded and chopped – I typically use Italian plum tomatoes, but love using heirloom tomatoes in the summer
- pinch or two of sea salt
- 1 package of whole grain corn tortillas or taco shells
- Monterey jack cheese
- 1 lime
- *Optional – 1-2 teaspoons hot chili sauce – I did not add this because the kid’s do not like things too spicy
- Sliced avocado, or guacamole for topping the tacos
Below are the three ingredients you will need for the actual filling, so easy!
First, chop up your onion, and then de-seed and chop up your tomatoes.
Not sure how to de-seed and chop an Italian plum tomato? I’ll show you how.
Cut your tomato in half lengthwise.
Then quarter it.
Take a small knife and scoop out the seedpod.
Lay the tomato skin side down and cut into thin strips lengthwise.
It’s SO much easier to cut tomatoes on the inside than the outside.
Cut the strips crosswise into small pieces.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the onion and a pinch of salt, and cook for about 4-5 minutes, stirring frequently until the onion is soft but not browned.
Stir in the refried beans. Add in the chopped tomatoes and cook until heated through. Season to taste with sea salt.
If you like your tacos spicy, add the 1 to 2 teaspoons of chill sauce to the refried bean mixture.
Below is a picture of the refried bean mixture.
I know it’s not the prettiest picture, but I wanted to show you what it looks like.
It’s time to heat up your tortillas.
You can heat up the tortillas 2 ways.
Toss the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
Don’t feel like turning on the grill? Then turn on your stove. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side.
You don’t have to heat up the soft tortillas, but they taste so much better when you do.
Now comes the fun part, assembling the tacos!
Top each tortilla with the bean mixture and then add your favorite fixings.
Make sure to squeeze some fresh lime juice on each taco.
Here’s what we topped our tacos with.
I topped mine with Monterey jack, sliced avocado and cilantro.
The kids topped theirs with Monterey jack, sour cream and cilantro.
I also love topping the tacos with some homemade guacamole!
We paired the tacos with some roasted asparagus.
These were so good that I had some leftovers for lunch the next day. I paired the tacos with some strawberries and blueberries fresh from the farmers market, so good!
Do you try and have a meatless day during the week? If so, what are some of your favorite recipes?