Refried Bean and Avocado Soft Tacos
Serves 4
Time 45 min
Perfectly seasoned beans are balanced by the fresh flavors of avocado, lettuce and tomato for a healthier version of a fast-food favorite. Kick up the heat with your favorite hot sauce! Watch our how-to video.
Special Diets:
Ingredients
- 1 white onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cup low-sodium vegetable broth, divided
- 2 (15.0-ounce) cans no-salt-added pinto beans (about 3 cups), drained and rinsed
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 8 corn tortillas
- 2 cups shredded romaine lettuce
- 3 Roma tomatoes, diced
- 1 1/2 avocados, thinly sliced
Method
Heat a large skillet over medium heat until hot.
Add onion and garlic and cook until beginning to stick to skillet, 3 to 4 minutes.
Stir in 1/2 cup broth and continue to cook until onion is translucent and very tender, 6 to 8 minutes.
Reduce heat to medium-low, add beans and cook, stirring frequently, until softened, about 3 minutes.
Mash beans with a potato masher.
Stir in remaining broth, cumin, pepper and salt.
Cook until warmed through, about 5 minutes, stirring occasionally and adding water or more broth as needed for desired consistency.
In a dry skillet, warm each tortilla to soften.
Top with a generous scoop bean mixture.
Add lettuce, tomato and avocado.
Fold in half and serve with your favorite salsa.
Nutritional Info:
Per serving: 420 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 340mg sodium, 64g carbohydrates (20g dietary fiber, 5g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 white onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cup low-sodium vegetable broth, divided
- 2 (15.0-ounce) cans no-salt-added pinto beans (about 3 cups), drained and rinsed
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 8 corn tortillas
- 2 cups shredded romaine lettuce
- 3 Roma tomatoes, diced
- 1 1/2 avocados, thinly sliced