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Cheesy Bean Tacos
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Cheesy Bean Tacos

30 minServes 4Nutri-Score C€€
from @thissavoryvegan1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • refried beans (canned, drained)Pantry425 g
  • taco seasoning (to taste)Spices15 g
  • waterOther45 ml
  • vegan Mexican cheese (shredded)Dairy200 g
  • corn tortillasBakery8 pieces
  • oil sprayPantry10 ml
  • vegan mayoPantry120 ml
  • chipotle pepper in adobo (roughly chopped)Pantry1 piece
  • lime (juiced, plus more for serving)Produce1 piece
  • yellow onion (diced)Produce1 piece
  • cilantro (bunch, chopped)Produce1 piece
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

383kcal

Carbs
44 g
Proteins
8 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Spatula

step by step

Method

  1. Make the chipotle mayo

    • In a bowl, combine the vegan mayo, chopped chipotle pepper in adobo and lime juice.
    • Season with salt and pepper and mix until smooth. Set aside.
    Step 1

  2. Warm the beans

    • Add the refried beans to a frying pan over medium heat with the taco seasoning and water.
    • Stir and cook until heated through and creamy, adding a splash more water if needed.
    Step 2

  3. Fill and fold the tortillas

    • Spread a spoonful of beans over half of each corn tortilla and top with shredded vegan cheese.
    • Fold the tortilla over to close.
    Step 3

  4. Crisp the tacos

    • Lightly spray a hot frying pan with oil and cook the tacos in batches until golden and crisp on both sides, about 3 minutes per side.
    • Keep warm while cooking the rest.
    Step 4

  5. Serve

    • Top the tacos with the chipotle mayo, diced onion and chopped cilantro.
    • Serve with extra lime wedges.
    Step 5
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