Spicy Refried Bean Taco Skillet

Spicy Refried Bean Taco Skillet

This spicy refried bean taco skillet is an easy weeknight dish that feels like a treat.  (Don’t tell the kids it’s good for them!)  Ooey gooey cheese, rich refried beans, fresh veggies, herbs, and a hint of spice make for an easy, hearty one pot meal the whole family will enjoy!  Best of all?  It’s on the table in 30 minutes!

Spicy Refried Bean Taco Skillet | cookglobaleatlocal.comIn general, I try not to rely on jarred sauces or store bought spice blends.  However, there are times when I just don’t have the time to do it all from scratch — and I’m sure I’m not alone.

It’s better to be realistic about it.  No one can be a superhero every night of the week.  And, I’d rather compromise a bit and prepare a home cooked meal than call for takeout.

Face it, even with shortcuts, when you cook at home you know exactly what you’re feeding your family.  Thankfully, we are all spoiled with an array of excellent supermarket options.  Depending on your budget, and your priorities, you can purchase organic, all-natural sauces and spice blends whose ingredient lists don’t read like a science experiment.

This is particularly true when it comes to Mexican salsas, spice blends, and other basics.  In many parts of the world, even refried beans (including vegan ones) are available on supermarket shelves.  These aren’t quite the same as homemade.  But, with a little tweaking, they’re an excellent choice on a day when you’re short of time.

Refried Beans

Spicy Refried Bean Taco Skillet | cookglobaleatlocal.comRefried beans are a common ingredient in Mexican food, and — when prepared properly — they’re absolutely delicious!  Traditionally, onions are fried in lard, until they’re golden brown.  Then, the beans — and a bit of their cooking liquid — are fried and mashed with the back of a spoon until they dissolve into a creamy mass.

However, I normally prepare my refried beans without the lard, as they’re healthier that way.  And, I prefer sacrificing a little flavour to shortchanging my family’s health.

Using tinned beans makes the process go faster — which is why I’ve opted for tinned beans in this recipe.  However, if you prefer to cook your pulses from scratch, I encourage you to do so.  Just overcook them a bit, as that will also make them mash faster in your skillet.

Of course, if you have tinned refried beans available in your local supermarket, you should feel free to use them, as that will make this recipe a snap!  I’ve included details on how to proceed with tinned refried beans in the notes section.

Spicy Refried Bean Taco Skillet | cookglobaleatlocal.com

About this Recipe

This is practically an instant meal.  However, like all “instant” meals, there are a few important nuances to ensure best results.

  1. Ingredients:  Select your ready-made ingredients carefully.  The flavour of both your jarred salsa and your packaged taco seasoning will make all the difference in this dish.  So, go with brands you know and love.  Otherwise, read the labels carefully.  In my experience, the more natural the product, the better the flavour.
  2. Brown the Onions:  It takes a few extra minutes to cook onions to a light caramel brown. However, the flavour boost it gives to the beans and the finished dish are absolutely worth it!
  3. Toppings:  Use all your favourite taco toppings to jazz it up.  The toppings will make this simple dish sing.  Consider making some homemade guacamole to dollop on top for an extra treat.

I hope your family enjoys this easy peasy taco skillet every bit as much as mine does.  Bon appétit!

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Spicy Refried Bean Taco Skillet

Spicy Refried Bean Taco Skillet | cookglobaleatlocal.com
Jeanette Marie
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2 ratings
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Category
One Pot Meals, Party Fare, Vegan
Mexican
Prep Time:  10 minutes - Cook Time:  15 minutes Servings:  6

This spicy refried bean taco skillet is an easy weeknight dish that feels like a treat.  (Don't tell the kids it's good for them!)  Ooey gooey cheese, rich refried beans, fresh veggies, herbs, and a hint of spice make for an easy, hearty one pot meal the whole family will enjoy!  Best of all?  It's on the table in 30 minutes!


  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tins kidney beans (800 g/28 oz, or 3.5 cups home-cooked kidney beans), drained and rinsed
  • 1/2 cup water (or more, as needed for mashing)
  • 1 jar salsa (400 g/14 oz)
  • 1 envelope taco seasoning (25 g/1 oz)
    For Topping
  • 200 g (7 oz) Dairy Free Cheddar, shredded
  • 2 tomatoes, seeded and diced
  • 1/4 cup coriander leaves
  • 1/4 cup pickled jalapeño pepper slices (optional)
    For serving
  • 1 head iceberg lettuce, shredded
  • 150 g (5 oz tortilla chips)

  1. Preheat the broiler.
  2. Heat canola oil in a medium-sized cast iron skillet set over medium-high heat. When the oil is hot, add the onion and stir intermittently until the onions are brown and caramelised (4-5 minutes). Add the garlic, and stir continuously until the fragrance is no longer raw (1-2 minutes).
  3. Add the drained kidney beans to the skillet. Stir, and mash with the back of the spoon, adding water as needed to prevent sticking, until the beans are mashed (5-7 minutes). (It's not a purée. A little texture is good here. So, don't overdo it.)
  4. Add the salsa and the taco seasoning to the skillet. Stir until thoroughly blended (1-2 minutes). Taste, and adjust seasoning as needed. Turn off the heat and remove the skillet to a cool burner.
  5. Sprinkle the cheddar evenly over the beans and place the skillet on an oven tray 2 inches beneath the broiler for 3-4 minutes, or just until the cheddar is melted and bubbling.
  6. Remove the skillet from the oven and sprinkle with tomatoes, coriander leaves, and jalapeño slices, if using.
  7. Serve immediately with shredded lettuce and tortilla chips. Each diner should place a ring of tortilla chips around the perimeter of his/her plate, and a heap of shredded lettuce at the centre. Spoon the bubbling skillet onto the lettuce, using the chips as scoops and finishing the salad and beans with a knife and fork. Alternately, serve with heaps of chips as a dip for tailgate parties or game-day viewing.

If you can find vegan refried beans in your local supermarket, add these to the skillet (in lieu of the tinned kidney beans) after step 2 and proceed directly to step 4.

Nutrition Facts

Spicy Refried Bean Taco Skillet

Serves

Amount Per Serving
Calories 402
% Daily Value*
Total Fat 12.73 g 19.6%
Saturated Fat 1.28 g 6.4%
Trans Fat .035 g
Cholesterol 6 mg 2%
Sodium 1390 mg 57.9%
Total Carbohydrate 52.83 g 17.6%
Dietary Fiber 10.5 g 42%
Sugars 10.07 g
Protein 21.45 g
Vitamin A 1840 IU Vitamin C 13.6 mg
Calcium 415 mg Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://cookglobaleatlocal.com/spicy-refried-bean-taco-skillet/



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