Summer is almost here, and I’m on the hunt for easy lunchtime recipes that the kids can help me make (or make entirely). I don’t want to spend my summer in the kitchen cooking and cleaning 3 times a day, because honestly, what kind of summer is that? Whatever happened to our kids eating PB&Js? I ate those almost everyday as a kid and was happy about it (I actually still eat them quite often). My kids are not on the PB&J bandwagon, so oh well. Anyway, I hope to have a great list by the end of the summer (or before then) to share with you all. Also, I am open to your ideas, so pass them on!
Another one of my challenges has been to find some new meatless dinner recipes that the whole family will enjoy, besides typical pasta. Don’t get me wrong, I love pasta, but I want to offer other meatless alternatives for the family. I’ve been trying to cut back on our meat intake to just a couple of days a week, and it’s been easy to find recipes that John and I like, but it’s been a bit harder to find recipes that the kids will enjoy as well.
I recently picked a new favorite cookbook called, Meat Free Monday, and came across this refried bean recipe from Paul McCartney. It was said to be one of his favorite recipes, so I decided to give it a try.
So how did these tacos go over with the family? The kids & hubby rated them a thumbs up! I rated them a thumbs up as well due to the taste factor, but also because I had dinner on the table in less than 20 minutes. These tacos are the perfect weeknight meal because everything can be made and assembled in less than 20 minutes, and chances are you have most of the ingredients on hand in your pantry. Double thumbs up to Paul!
refried bean tacos:
- 1 medium onion, chopped – I used a yellow onion
- 2 tablespoons extra-virgin olive oil
- 15 ounce can of refried beans or 17 ounce box of the above refried beans - the Fig beans come in a 17oz box and I used the whole box
- 4 medium tomatoes, chopped – I used Italian plum tomatoes
- package of whole grain corn tortillas – Paul used hard taco shells in his recipe, so feel free to use hard taco shells
- grated cheese to top your taco - we used Monterey jack, but you can use cheddar or your favorite Mexican cheese
- 1 lime
- *Optional – 1-2 teaspoons hot chili sauce – I did not add this because the kid’s do not like things to spicy
Update: I’m finding that these beans are becoming hard to find, so I often use Amy’s Organic Refried Beans.
Add the onion and cook for about 4-5 minutes, stirring frequently until the onion is soft but not colored.
If you like your tacos spicy, add the 1 to 2 teaspoons of chill sauce to the refried bean mixture.
John wanted a bit more spice so he diced up a jalapeno pepper and topped his taco with it instead of making the mixture spicy for the whole family.
Below is a picture of the refried bean mixture.
I know it’s not the prettiest picture, but I wanted to show you what it looks like.
You can heat up the tortillas 2 ways.
seconds per side.
Don’t feel like turning on the grill? Then turn on your stove. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side.
Now comes the fun part, assembling the tacos!
Make sure to squeeze some fresh lime juice on each taco.
We paired the tacos with some roasted asparagus (surprise, surprise).These were so good that I had some leftovers for lunch the next day paired with some strawberries and blueberries fresh from the farmers market, so good!Do you try and have a meatless day during the week? If so, what are some of your favorite recipes?