Spicy Refried Bean Tacos with Mexican Corn Bread

Paul McCartney
Serves 4-6
Print recipe
  • Prep time 10 mins
  • Cook time 55 mins
  • Ready time 65 mins

Colourful, tasty and fun to make – these Spicy Refried Bean Tacos with Corn Bread will bring a taste of Mexico to your table.

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For the tacos

  • 1 tin (230 g) refried beans
  • 2 medium tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 teaspoons hot chilli sauce, or to taste
  • 4 taco shells, warmed as per instructions on pack
  • Cheddar cheese or vegan cheese, grated (optional)

For the garnish

  • avocado, sliced
  • sour cream
  • lettuce, shredded
  • a squeeze of lime or lemon juice

For the corn bread

  • 1 free-range egg or egg replacer equivalent
  • 2 tablespoons olive oil
  • 1-2 tablespoons fresh hot chilli pepper, chopped
  • 1 can (230 g) sweetcorn, drained, or 2-3 fresh ears of corn, kernels cut off
  • 110 g crème fraiche or sour cream or vegan equivalent
  • 230 g yellow cornmeal
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 460 g grated cheese or vegan grated cheese


To make the spicy refried bean tacos

In a large frying pan gently fry the onions in 2 tablespoons olive oil for 4-5 minutes, stirring frequently. Stir in the refried beans. Add the chopped tomato and fry till heated through. Season to taste with chilli sauce and a little salt if desired. Half-fill the warm taco shells with the mixture and top with shredded cheese and shredded lettuce (you can put the lettuce at the bottom of the shell if you prefer). Garnish with a slice or two of avocado and sour cream.

To make the the Mexican corn bread

Beat the egg with the oil until blended. Add the chilli pepper. Stir in the corn*, crème fraiche, cornmeal, salt, baking powder, and all but 110 g of the cheese. Pour into a 20 cm square pan. Sprinkle the remaining cheese over the top. Bake in a preheated 180°C/350°F/gas mark 4 oven for 40 minutes. Let cool slightly in the pan, than un-mold and serve warm. If not serving immediately, reheat slices in the microwave for 30 seconds (this will retain the bread’s tender crumb and moistness).

*To strip corn kernels off the cob: Remove the outer leaves or husks and all silk from the corn. Holding the corn cob upright with the flat end firmly on a board, run a sharp knife down the length between the kernels and the cob to strip the kernels away.


Additional notes

Image © P Mittongtare