Lenten Food – Tacos de Frijol

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Previously I published “Frijoles Con Espinacas (Beans with Spinach)”. This simple “frijoles de la olla” recipe prepares whole beans in a creamy broth that are incredibly delicious and healthy.

In this recipe the beans are refried and I prepare soft tacos of beans with spinach. Sauté a little serrano or habanero and this dish pops. Let’s get started.

Ingredients

Makes 6 tacos

Beans

1 cup dry pinto beans

1 clove garlic mashed

Salt

3 tablespoon vegetable oil or pork fat.

Spinach

1 tablespoon extra virgin olive oil

Optional ¼ teaspoon finely minced serrano chile or ⅛ minced habanero

½ cup onion thinly sliced

1 clove garlic minced

6 oz spinach washed, stems removed, chopped

Salt and pepper

6 corn tortillas

Preparation

Refried Beans

Refried beans are like mashed potatoes. You can use canned refried beans but I prefer to start from scratch or cook up“frijoles de la olla” according to my instructions of a previous recipe. Click on Frijoles Con Espinacas. .for instructions.

Add 3 tablespoons oil or pork fat and heat to medium-high heat. Using a slotted spoon extract the beans from it’s liquid and transfer to a 10 inch skillet. Cook for 3 minutes. Add a half-cup of the reserved bean liquid. Using a potato masher, mash the beans into a chunky paste. If necessary add additional liquid to facilitate the mashing. Cook while stirring until the consistency of the beans is like an omelette that you can flip in the pan. Taste for salt.

Spinach

In a 10 inch skillet, heat 1 tablespoons of olive oil to low medium heat, add onions, (chile), salt and pepper to taste, and sauté for 5 minutes. Add minced garlic and sauté for 1 minute then add the spinach and cook until wilted.

Tacos

Heat a skillet with 1 teaspoon of vegetable oil until the oil shimmers. Flash fry the tortilla in hot oil both sides. Spread a layer of beans on each tortilla then top them with a layer of spinach. Garnish with salsa or cheese of your choice. Fold and serve.