Tacos with refried beans

1 hour
8 tacos

Ingredients

Pickled onions

• 1 medium red onion, very thinly sliced
• ½ cup water
• ¼ cup distilled white vinegar
• ¼ cup apple cider vinegar or additional white vinegar
• 1 ½ tablespoons maple syrup or honey
• 1 ½ teaspoons fine sea salt
• ¼ teaspoon red pepper flakes (optional, for heat)

Refried beans

• 1 tablespoon olive oil
• 3 garlic cloves minced
• 1 red onion finely sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ½ teaspoon chilli flakes
• 2 teaspoon balsamic vinegar
• 2 teaspoon Worcestershire sauce
• a few splashes of Tabasco sauce
• 400g tinned black beans drained weight 235g
• 400g tinned kidney beans drained weight 235g

Instructions

Pickled onions

1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Refried beans

1. Place a frying pan (skillet) on medium heat and drizzle with a tablespoon of olive oil. Add in your minced garlic and sliced red onion. Fry for a few minutes until slightly softened.
2. Next up, add in your ground cumin, paprika, chilli flakes, grind of black pepper, big pinch of salt, balsamic vinegar, and Worcestershire sauce. Give everything a mix until well combined.
3. Pour in your black beans and kidney beans with around 30ml water. Break down the beans slightly by smashing them with a wooden spoon. Cook for a further 5 minutes until softened. Taste and season accordingly. Splash with Tabasco sauce according to taste.

Serve with chopped white cabbage, crumbled white cheese, salsa verde and chopped coriander.