Adapted from Paul McCartney’s recipe on Meat Free Monday
Here goes yet another delicious Meatless Monday recipe. It is a delicious, satisfying and colorful meal that everyone will love. It’s quite easy to make and will serve around 4 to 6 people. If you omit the corn bread, this can also be a vegan-friendly meal. Warning: Paper napkins highly recommended.
Refried Bean Tacos
- 1 onion, chopped
- 1 tablespoon cooking oil
- 230g refried beans
- 2 Roma tomatoes, chopped
- 8 taco shells (number depends on the size of the shells)
- Lettuce, shredded
- Sour cream
- Avocado, sliced
- Grated Cheddar cheese
- Sauté the onions in the oil in a large frying pan for 4-5 minutes, stirring frequently.
- Stir in the refried beans.
- Add the chopped tomato and sauté until heated through.
- Put some shredded lettuce at the bottom of the taco shells. Add some of the bean mixture to the taco shells. Garnish with sour cream (recommended), avocado slices and grated Cheddar if desired.
Mexican Corn Bread
- 1 egg
- 2 tablespoons olive oil
- 230g (about 1 can) sweet corn, drained
- 110 g sour cream
- 230g yellow cornmeal
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 460g grated Cheddar cheese
- Preheat the oven to 350F /180C).
- Beat the egg with the oil until blended.
- Stir in the corn, sour cream, cornmeal, salt, baking powder and all but 110g of the cheese.
- Pour the mixture into an 8-inch (20-cm) square pan and pat lightly into place. Sprinkle the remaining cheese over the top. (I ended up using about 55g of cheese instead of 110g because I thought it was a lot.)
- Bake in the preheated oven for about 40 minutes or until starting to brown.
- Let cool slightly in the pan. Cut into squares and arrange on a serving platter. Serve warm.
Comments: I am really glad I found this recipe (especially because it’s by Paul McCartney). The original recipe is actually for spicy refried bean tacos but I couldn’t find the right ingredients and my mom isn’t very tolerant of spicy foods. If you want to try it spicy, add 1-2 teaspoons of hot chili sauce to the refried bean mixture and 1-2 tablespoons of chopped fresh hot chili pepper to the corn bread mixture. I repeat, in my opinion 110g of cheese was too much for the top of the corn bread but by all means try it if you wish. Do not worry about the corn bread mixture being too dry; once the cheese melts, it will hold well. If you make the corn bread ahead or want to reheat leftovers, pop the slices into the microwave for 30 seconds. Next time I make this, I might try making homemade refried beans instead of the canned ones.