Name: Tacos With Refried Beans and Jicama Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup onion (white or yellow, diced); 2 tbsp garlic (minced); 2 organic jalapeño (optional; seeded and diced); 1 tbsp ground cumin; 1 tbsp chili powder; 3 cups black beans (home-cooked or 2 cans (BPA-free canned, drained)); 2 cups vegetable broth (low sodium, preferably homemade); 1 tsp salt (optional); 8 organic corn tortillas (6-inch, or lettuce wraps); Jicama Slaw (link in Chef’s Notes); avocado (cut into slices); hot sauce (optional to taste); cilantro (optional; chopped, to taste)

Get ready to elevate your taco game with these Tacos With Refried Beans and Jicama Slaw! Packed with flavor and texture, this recipe combines creamy refried beans seasoned with garlic, jalapeño, and spices, all wrapped in organic corn tortillas. But the real star is the vibrant Jicama Slaw, adding a refreshing crunch that pairs perfectly with the rich beans, avocado, and a drizzle of hot sauce. These tacos are a fun and delicious way to try something new while enjoying the comfort of classic flavors — perfect for your next taco night!

Refried Beans

1 cup onion (white or yellow, diced)

2 tbsp garlic (minced)

2 organic jalapeño (optional; seeded and diced)

1 tbsp ground cumin

1 tbsp chili powder

3 cups black beans (home-cooked or 2 cans (BPA-free canned, drained))

2 cups vegetable broth (low sodium, preferably homemade)

1 tsp salt (optional)

Tacos

8 organic corn tortillas (6-inch, or lettuce wraps)

Jicama Slaw (link in Chef’s Notes)

avocado (cut into slices)

hot sauce (optional to taste)

cilantro (optional; chopped, to taste)

Heat a large stovetop pot over medium-high heat. Add the onions, reduce the heat to medium, and sauté until they become fragrant, about 2 minutes. Stir often and add 1–2 tablespoons of water as needed to deglaze the pan.

Stir in the garlic, optional jalapeño, cumin, and chili powder. Cook until fragrant, about 1 minute.

Add the beans and the vegetable broth and bring to a simmer for about 10 minutes until most of the broth has been absorbed by the beans. The beans should be soft enough to crush them between your fingers, signaling they are ready to mash.

Remove from heat. Using a potato masher or fork, mash the beans in the pan until smooth. Stir in the optional salt.

Assemble your tacos: Spoon about ⅓ cup of bean mixture into each tortilla. Top with two forkfuls of the Jicama Slaw, an avocado slice, and optional hot sauce and cilantro. Depending on your tortilla or lettuce wrap size, you may have extra refried beans left over — enjoy them for lunch the next day!