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Refried Beans and Avocado Tacos

Delightful and healthy tacos with a creamy texture from refried beans and avocados, perfect for meal prep and dietary restrictions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15-ounce can vegan refried beans Use low-sodium if possible.
  • 2 pieces avocados Mashed for filling.
  • 1/2 packet taco seasoning
  • 8 small gluten-free tortillas
  • Salsa for dipping Optional for serving.
  • Salt and pepper to taste
  • 1 tablespoon Olive oil For brushing tortillas.
  • Optional: Hot sauce, shredded lettuce, vegan cheese For serving.

Method
 

Preparation
  1. Cut the avocados in half and remove the pit. Scoop the flesh into a bowl and sprinkle with salt and pepper to taste. Mash the avocado until desired consistency.
  2. In a separate bowl, mix the vegan refried beans with the taco seasoning. Stir until fully combined.
Assembling the Tacos
  1. Take one gluten-free tortilla and brush one side lightly with olive oil.
  2. Flip the tortilla over so the oiled side is facing down. Spread a layer of the mashed avocado on one half of the tortilla, followed by a generous scoop of the seasoned refried beans.
  3. Starting at the edge with the filling, roll the tortilla tightly. Place it seam-side down on a plate with the oiled side facing out.
Cooking
  1. Preheat your air fryer to 400°F (200°C). Place the rolled tortilla inside and air fry for about 10 minutes, or until golden and crispy.
  2. Once done, carefully take the taco out of the air fryer and serve with salsa and any additional toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Not recommended for freezing due to avocado texture changes. For meal prep, prepare the mashed avocado and seasoned beans in advance.