Home‎ > ‎

Paul McCartney's refried bean tacos

  • 1 medium yellow onion, chopped 
  • 2 tablespoons extra-virgin olive oil
  • 15 ounce can of refried beans or a 17 ounce box - the Fig beans come in a 17oz box and I used the whole box
  • 4 medium tomatoes, chopped - I used Italian plum tomatoes
  • pinch or two of sea or kosher salt 
  • 1 package of whole grain corn tortillas or taco shells - Paul used hard taco shells in his recipe, so feel free to use hard taco shells
  • Monterey jack 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

First, chop up your onion, and then de-seed and chop up your tomatoes. 
Heat up the 2 tablespoons olive oil in a large skillet over medium heat.  
Add the onion and cook for about 4-5 minutes, stirring frequently until the onion is soft but not colored. 
Stir in the refried beans.  Add in the chopped tomatoes and cook until heated through.  Season to taste with some salt.  
If you like your tacos spicy, add the 1 to 2 teaspoons of chill sauce to the refried bean mixture.
Its time to heat up your tortillas. 
You can heat up the tortillas 2 ways.  
Throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 
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.
Top each tortilla with the bean mixture and then add your favorite fixings. 
Make sure to squeeze some fresh lime juice on each taco.