Skillet Refried Beans With Avocado and Radish
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2(15-ounce) cans vegetarian refried beans (pinto or black bean)
- ½ to 1teaspoon ground cayenne, to taste
- 1heaping cup finely shredded Oaxacan-style cheese, Monterey Jack, Cheddar or a blend (6 ounces)
- Flour or corn tortillas, for serving
- 1firm ripe avocado, sliced
- 3small or 1 large radish, thinly sliced
- 3scallions, thinly sliced on the bias
- 1cup sliced snap peas or shredded romaine lettuce
- ¼cup grated Cotija, queso fresco or other crumbly Mexican cheese, or ricotta salata
- ¼bunch cilantro leaves and tender stems
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
319 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 17 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat an 8-inch skillet over medium-high. Combine the beans, ½ cup water and ground cayenne in the skillet and whisk until smooth. Reduce heat to low and cook until warmed through and just starting to bubble. Sprinkle the Oaxacan-style cheese on top and warm until melted, about 3 minutes.
- Step 2
Meanwhile, heat the tortillas one-by-one over an open flame (or in a hot skillet, if you don’t have a gas stove). Wrap them tightly in a clean kitchen towel, stacking and rewrapping as you go to keep them warm as you heat each one.
- Step 3
Remove the beans from the heat and garnish with the avocado, radish, scallions and snap peas in even layers. Sprinkle with grated Cotija and cilantro. Serve with warm tortillas and lime wedges for squeezing over the tacos.
Private Notes
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Cooking Notes
Lisa Merullo-Boaz
Soak and cook beans, adding some aromatics to the cooking beans: whole onion cut in half, smashed garlic, pasilla pepper lg. dice, jalapeno (seeded and dice), bunch cilantro tied with twine. When cool, add salt to taste take out onion and cilantro, drain most of water. I use immersion blender to mash. That's it.
Jackie
That’s true but the best way to heat up tortillas is over an open flame. It gives it a charred flavor that compliments the sweetness from the corn tortilla. When you microwave them, they can get too humid and mushy and you won’t get a nice crunch which would help this dish. A comal is another way to heat up several tortillas at once.
Aubrey K
The beans + cheese + onion + flour tortilla made it taste like Taco Bell's bean & cheese burrito. We loved it, but it was a little weird that we made fast food at home.
Jessica
One can beans, no need for cheddar cheese, add pico de gallo for a bit of spice
FoulkesMD
Saute a small onion, 4 garlic cloves, and one red bell pepper chopped until clear, add two canned Habanero seeded and chopped. Set aside. Same unwashed pan proceed with refried beans. Add this to the list of add in's. Browning some tempeh about 8 minutes seasoned with cumin adds a textured ingredient to this mix!
ARTICULATUS STREICHEM
Just use regular canned beans: mash with a fork; fewer calories and no real difference in taste
Elizabeth
Be still my heart ... this was so good! I grabbed salsa style refried pinto beans, instead of plain, by mistake. I would do that again. We used corn tortillas. It was a major hit.
adrianne
I have a nightshade intolerance and Mexican food is usually difficult for me to eat so this was a great alternative. I omitted the cayenne from the bean mixture and it was a bit bland. Next time I will try adding cumin and salt. I loved the crunchy fresh toppings and it look beautiful in the skillet but gets all mixed up when scooping out. Next time I might leave the toppings on the side and add them to the taco afterwards.
philly
I would not make again. The recipe calls for too many cans of re-fried beans and overall the taste was just blah.
mindy
Made my own refried beans with black beans, then followed the rest of the recipe. Combo of radishes and avocado gave crunch and creaminess. A keeper!
Emmie
This was so delicious with the Frijoles de Fiesta as the refried beans! Certainly added time (even with canned beans) but it was so worth it!
Marisol
This is a glorified deconstructed burrito at best. I made the refried beans myself and that was not enough to help it. Just wrap everything in your tortilla and call it a day. What a waste of energy.
Lori
I’m made this wonderful recipe dozens of times - definitely a family favorite! One thing I’ve been doing is to cut the tuna and add the olive oil to it, combine the rest of the ingredients except for cilantro and let both bowls sit until 20 minutes before serving. The olive oil gives the tuna a delicious silky texture - try it and see!
Nina
This was so good it only made 3 big portions. One was left over, we devoured the other two. I think I also made some fresh pico on the side and a fried egg each.
Jillian
Cut down cayenne in half from lowest recommended.
MH
This did not work for me. I'm not sure why it calls for water. Ours became like soup!
Big Lar
Delicious as written! Will make again.
Sarah
I never publicly comment on things...but... While there's not much recipe to this recipe, it was exactly the right thing for a night when we were throwing together a late dinner after having had a big lunch. AND, my son's two friends ended up coming over (meaning three 21-year-old boys in the house) and it was perfect for impromptu sharing. We didn't have romaine, but used shredded cabbage and quartered cherry tomatoes.
Marli
Since we are a household of two and can’t eat it all in one sitting, we mix the lime juice, chopped pea pods AND romaine, cilantro and sliced radishes in a separate bowl so that the dish can be reheated without ruining the veggies. We also put the chopped avocado in a bowl by itself with more lime or lemon juice. Leftovers can be much closer to the original, with crisp veggies. Love this recipe! I make (pressure) canned southwest pinto beans with good bacon for 1/2 the beans.
Carla
fried 1 can of black beans (undrained) in 1 tbsp grapeseed oil with 1 tsp ground cumin and 1/4 tsp ground chipotle. Also added some sauteed radish greens on top of the cheese in step 1, and served with tortillas and salsa de arbol. on the table in 30 minutes, and satisfying.
Tfarb
Halved the recipe and cracked some eggs on top at the end of cooking, cooked shakshuka style. Added whatever crunchy veg we have in hand (romaine, cucumbers, radish, tomato, avocado) and hot sauce. So simple and delicious
Susan
Mashing beans with a fork can be time-consuming. Use the bottom of a squeaky clean glass, or a potato masher, to get the job done and maintain some of the texture (rather than risk pureeing the beans with a blender).
manysummits
Added mole + beer to the beans. Grilled 1 Anaheim pepper over open flame and after sweat and scrape cut in thin slices to add to taco. Yum!
Janet Crabb
We make healthy "refried" beans in a crockpot with dried beans, chopped onions and cumin, some water or chicken broth. Cooks all day, then you mash it to desired consistency and add salt and pepper and some shredded cheddar. Amazing all by itself, but would be very easy and delish with this recipe too.
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