Coca Cola _ June 2019

Spicy Refried Bean Tacos with Mexican Corn Bread

Serves: 4-6
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  • Spicy Refried Bean Tacos
  • 2 medium tomatoes, chopped small
  • 2 tbsp olive oil
  • 230g canned refried beans
  • 1 medium onion, chopped
  • 1-2 tsp hot chilli sauce or to taste
  • 4 taco shells, warmed as per instructions on pack
  • Grated cheddar cheese (optional)
  • For garnish
  • Sliced avocado
  • Sour cream, optional
  • Shredded lettuce
  • Squeeze of lime or lemon juice
  • Mexican Corn Bread
  • 1 free-range egg
  • 2 tbsp olive oil
  • 1-2 tbsp chopped fresh hot chilli pepper
  • 230g tin sweetcorn, drained, or 2-3 fresh ears of corn, kernels cut off
  • 110g créme fraiche or sour cream
  • 230g yellow cornmeal
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 460g grated cheese


  1. Spicy Refried Bean Tacos:
  2. In a large frying pan gently fry the onions in 2 tbsp olive oil for 4-5 minutes, stirring frequently
  3. Stir in the refried beans and add the chopped tomato. Fry until heated through
  4. Season to taste with chilli sauce and a little salt if desired
  5. Half-fill the warm taco shells with the mixture and top with grated cheese and shredded lettuce (you can put the lettuce at the bottom of the shell if you prefer)
  6. Garnish with a slice or two of avocado and a dollop of sour cream
  7. Mexican Corn Bread:
  8. Beat the egg with the oil until blended, then add the chilli pepper
  9. Stir in the corn, créme fraiche, cornmeal, salt, baking powder and all but 110g of the cheese. Pour into a 20cm square pan
  10. Sprinkle the remaining cheese over the top
  11. Bake in a preheated 180°C oven for 40 minutes
  12. Let cool slightly in the pan, then un-mould and serve warm
  13. Stripping Corn Kernels off the Cob:
  14. Remove the outer leaves or husks and all silk from the corn
  15. 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
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