Meet your new favorite thing. Refried bean tacos have been one of my favorite things for a long time. I LOVE them. But I only put beer in them once, a while back, and then again when I made this batch. I think I forgot how awesome they were the first time around. Also, I don’t usually keep beer on hand, although maybe I should, because I’m a big fan of cooking with beer. I guess that might have something to do with my forgetfulness. So that does it: from now on I’m keeping a fridge full of beer. Do you guys make refried beans? They’re really simple. Sauté some onions and garlic for a few minutes. Add your beans and spices. This is where I’d normally add a bit of water or vegetable broth, but for these tacos I went with beer instead. Simmer until most of the liquid cooks off and the beans soften up, then mash them up! I topped my refried bean tacos with a simple cilantro lime slaw. So good! I’d gladly eat the slaw on it’s own. But use your favorite taco toppers if you prefer. Stuff into shells and devour.
Tips for Making Amazing Drunken Refried Bean Tacos
If you’re absolutely opposed to cooking with beer, just substitute water or vegetable broth. I actually have two methods for cooking refried beans, and the one featured in this recipe is what I consider my quick and easy method (simmer and mash). If you’ve got some extra time, let the beans simmer for a while, stir often, and they’ll eventually fall apart on their own. Check out this recipe for some guidance. I used pinto beans here, but feel free to substitute your favorite variety, or whatever you’ve got on hand. Black beans, kidney beans and navy beans would all be great. If you find the beans a tad bitter for your taste, add a bit of extra lime juice. Hard or soft taco shells work with this recipe, but I like it best with crisped corn tortillas. Just coat them with a bit of oil and either bake for 7-8 minutes at 400° or heat them in a skillet for 2-3 minutes on each side. Not all beer is vegan. Use Barnivore to find brands that are.
More Vegan Taco Recipes
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