Drunken Refried Bean Tacos with Cilantro Lime Slaw

Want to know the secret to a killer batch of refried bean tacos? Spike those beans with some beer! The best part: these easy and flavor packed vegan tacos whip up super easy in just 30 minutes.

Meet your new favorite thing.

Refried bean tacos have been one of my favorite things for a long time. I LOVE them. But I only put beer in them once, a while back, and then again when I made this batch. I think I forgot how awesome they were the first time around.

Also, I don’t usually keep beer on hand, although maybe I should, because I’m a big fan of cooking with beer. I guess that might have something to do with my forgetfulness.

So that does it: from now on I’m keeping a fridge full of beer.

Do you guys make refried beans? They’re really simple. Sauté some onions and garlic for a few minutes. Add your beans and spices. This is where I’d normally add a bit of water or vegetable broth, but for these tacos I went with beer instead.

Simmer until most of the liquid cooks off and the beans soften up, then mash them up!

I topped my refried bean tacos with a simple cilantro lime slaw. So good! I’d gladly eat the slaw on it’s own. But use your favorite taco toppers if you prefer.

Stuff into shells and devour.

Tips for Making Amazing Drunken Refried Bean Tacos

• If you’re absolutely opposed to cooking with beer, just substitute water or vegetable broth.
• I actually have two methods for cooking refried beans, and the one featured in this recipe is what I consider my quick and easy method (simmer and mash). If you’ve got some extra time, let the beans simmer for a while, stir often, and they’ll eventually fall apart on their own. Check out this recipe for some guidance.
• I used pinto beans here, but feel free to substitute your favorite variety, or whatever you’ve got on hand. Black beans, kidney beans and navy beans would all be great.
• If you find the beans a tad bitter for your taste, add a bit of extra lime juice.
• Hard or soft taco shells work with this recipe, but I like it best with crisped corn tortillas. Just coat them with a bit of oil and either bake for 7-8 minutes at 400° or heat them in a skillet for 2-3 minutes on each side.
• Not all beer is vegan. Use Barnivore to find brands that are.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

5 from 1 vote

Print

Drunken Refried Bean Tacos with Cilantro Lime Slaw

Want to know the secret to a killer batch of refried bean tacos? Spike those beans with some beer! The best part: these easy and flavor packed vegan tacos whip up super easy in just 30 minutes.

Course Entree

Cuisine American, Mexican

Keyword Beans, beer, tacos

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 tacos

Calories 471 kcal

Author Alissa Saenz

Ingredients

For the Cilantro Lime Slaw

• 3 cups shredded cabbage
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon maple syrup
• 1/2 teaspoon salt, or to taste
• 1 garlic clove, minced

For the Drunken Refried Beans

• 1 tablespoon canola oil, or another high-heat oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 (14 ounce) cans pinto beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 cup vegan ale
• 1 tablespoon lime juice
• Salt and pepper to taste (smoked sea salt is awesome in this)

For Serving

• 8 taco shells or small tortillas

Instructions

To Make the Cilantro Lime Slaw

1. Mix all ingredients together in a medium bowl. Allow the mixture to sit while you prepare the beans.

To Make the Drunken Refried Beans

1. Coat the bottom of a medium skillet with oil and place it over medium heat.

2. When the oil is hot, add the onion. Sauté until soft and translucent, about 5 minutes.

3. Add the garlic and sauté for about 1 minute more, until very soft.

4. Stir in the cumin, oregano, beans and beer. 

5. Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for 10 minutes, stirring occasionally. Add water if the pan becomes too dry.

6. Mash about half of the beans with a potato masher or fork.

7. Taste-test to see if all of the alcohol has cooked off. If not, continue simmering, adding a bit of water if needed, until you can't taste the alcohol anymore. 

8. Remove from heat and stir in the lime juice. Season with salt and pepper to taste.

To Serve

1. Stuff the shells with refried beans and top with slaw and/or any other toppings you like. Serve.

Nutrition Facts

Drunken Refried Bean Tacos with Cilantro Lime Slaw

Amount Per Serving (2 tacos)

Calories 471 Calories from Fat 122

% Daily Value*

Total Fat 13.5g 21%

Saturated Fat 2.6g 13%

Sodium 1181mg 49%

Potassium 701mg 20%

Total Carbohydrates 70.8g 24%

Dietary Fiber 13.5g 54%

Sugars 4.8g

Protein 15.4g 31%

Calcium 11%

Iron 27%

* Percent Daily Values are based on a 2000 calorie diet.