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    Home » Recipes » Mexican Inspired

    Modified: Mar 10, 2025 · Published: Apr 22, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Refried Bean Tacos

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    These easy Refried Bean Tacos are a simple healthy meal. The refried beans are doctored up with spices for a flavorful filling.

    Refried Bean Tacos on a cutting board with salsa.

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    For these Refried Bean Tacos, I enhanced the refried beans with sautéed onions, diced tomatoes, and spices. No one can say these refried beans are lacking in flavor!

    It's totally worth taking a few extra minutes to add the ingredients to the beans. They not only taste better, but they have a better consistency as well.

    After making this recipe, you won't want refried beans from a can again. Add the mixture to vegan quesadillas, a burrito bowl, tostadas, or a Mexican Tortilla Pizza.

    They also make a great side dish to Vegan Green Corn Tamales.

    Make these vegan tacos however you desire. I ate mine with salsa, chopped Romaine lettuce, sliced Kalamata olives, and shredded vegan cheddar.

    Other recipes you might like are my Corn and Black Bean Tacos and my Mini Bean Tostadas recipe.

    Jump to:
    • ❤️ Why You'll Love Them
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🌮 Other Vegan Taco Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love Them

    • They have a balance of flavors. Made with spiced-up refried beans piled into crunchy taco shells with tomatoes, lettuce, and black olives.
    • They're an easy recipe the whole family will love.
    • You can customize them to your liking with your favorite toppings.

    🧾 Ingredients

    Ingredients for refried bean tacos on a cutting board with labels.
    Ingredients for refried bean tacos on a cutting board with labels.
    • Onion: Adds a sweet pungent flavor. I used a yellow onion. You could also use a white onion, red onion, or green onions.
    • Olive oil: To cook the onions and garlic. You could also use avocado oil.
    • Garlic: Adds a pungent flavor.
    • Refried beans: I used refried pinto beans. You could also use a homemade refried beans recipe or refried black beans.
    • Canned diced tomatoes: I used canned but you could also use fresh tomatoes.
    • Chili powder, cumin, paprika, cayenne pepper, Mexican oregano: Adds warming spicy taco flavors. You could also use taco seasoning.
    • Vegan cheddar cheese: I used Follow Your Heart vegan cheese. Use your favorite vegan cheese.
    • Salt and black pepper: Enhances flavors and adds flavor.
    • Taco shells: I used hard taco shells but you could also use corn tortillas or your favorite soft flour tortillas.

    Toppings

    • Lettuce: I use Romaine lettuce, but you could use iceberg lettuce or your favorite greens.
    • Kalamata olives: Add a salty briny flavor. You could also use green olives.
    • Salsa: You could use one of the homemade salsas linked below or your favorite salsa.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Vegan sour cream
    • Guacamole
    • Salsa (restaurant style), salsa verde, Salsa Fresca (Fresh Salsa), or Pico de Gallo
    • Pickled peppers and onions
    • Hot sauce
    • Sliced avocado
    • Fresh cilantro
    • Lime juice
    • Bell peppers

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Fried onions in a frying pan.

    Step 1: Add olive oil to a large skillet on medium heat. Add onions and cook until translucent.

    Minced garlic being added to the pan with cooked onions.

    Step 2: Add garlic and cook 30 seconds longer.

    Refried beans, diced tomatoes, spices, and vegan cheddar added to the skillet.

    Step 3: Add refried beans, diced tomatoes, and spices. Cook until heated through.

    Shredded vegan cheddar added to the refried bean mixture in a skillet.

    Step 4: Add shredded vegan cheddar. Cook until vegan cheese is melted.

    Refried beans in a large pan.

    Step 5: Pile doctored-up refried bean mixture into heated taco shells along with your favorite taco ingredients. I used lettuce, Kalamata olives, vegan cheddar, and salsa.

    Refried Bean Tacos on a cutting board with a ramekin of salsa.

    👩🏻‍🍳 Recipe FAQs

    How long will refried beans last?

    The refried beans will last about 4 days in an airtight container. If you don't think you'll eat them up in that time, you can freeze them in a freezer bag for 1-2 months.

    🌮 Other Vegan Taco Recipes

    • Spicy Tofu Tacos on a cutting board with a ramekin of salsa next to them.
      Spicy Tofu Tacos
    • Black Bean and Corn Tacos
      Black Bean and Corn Tacos
    • Cornmeal Baked Avocado Tacos on a plate.
      Cornmeal Baked Avocado Tacos
    • Soy Chorizo and Tofu Breakfast Tacos
      Soy Chorizo and Tofu Breakfast Tacos

    If you tried this Refried Bean Tacos Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Refried Bean Tacos on a cutting board with a ramekin of salsa.
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    5 from 2 votes

    Refried Bean Tacos

    These easy Refried Bean Tacos are a simple healthy meal. The refried beans are doctored up with spices for a flavorful filling.
    Course Main Course
    Cuisine Mexican inspired
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 8 (2 cups filling)
    Calories 130kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • ½ cup chopped onion
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • 16 ounces vegetarian refried beans
    • ½ cup canned diced tomatoes
    • ½ teaspoon chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon paprika
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon Mexican oregano crushed
    • ¼ cup shredded vegan cheddar optional
    • Salt and pepper
    • 8 taco shells

    Toppings

    • Chopped lettuce
    • Shredded vegan cheddar
    • Kalamata olives
    • Salsa
    US Customary - Metric

    Instructions

    • Heat a pan on medium heat. Add olive oil and onions. Cook until translucent.
    • Add minced garlic. Cook 30 seconds longer.
    • Add refried beans, diced tomatoes, and all the spices. Cook until heated through. Add vegan cheddar. Mix thoroughly so it melts into beans.
    • Heat taco shells as per instructions on package. Pile in refried bean mixture, salsa, lettuce, vegan cheddar, and Kalamata olives.

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    Nutrition

    Calories: 130kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 393mg | Potassium: 70mg | Fiber: 3g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 2.2mg | Calcium: 42mg | Iron: 1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Mexican Inspired

    • Bean and Mexican Cauliflower Rice Burrito on a cutting board.
      Bean and Mexican Cauliflower Rice Burritos
    • Mexican Cauliflower Rice in a bowl with lime wedges.
      Mexican Cauliflower Rice
    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Vegan Black Bean Jicama Tacos
      Vegan Black Bean Jicama Tacos

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