Ingredients
Creamy Chipotle Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons plain full-fat Greek yogurt (or sour cream)
- 1 tablespoon minced cilantro
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons lime juice
- 1 large chipotle in adobo sauce, chopped
- 1 tablespoon adobo sauce
- Salt and pepper, to taste
Refried Beans
- 1 tablespoon neutral oil (canola, peanut, or vegetable oil)
- 2 cloves garlic, finely minced
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup water
- Salt and pepper, to taste
Tacos and Toppings
- 4 6-inch flour tortillas
- 1/4 cup finely diced white onion (about 1/4 onion)
- 2 tablespoons minced cilantro
- 2 ounces pepper jack cheese, shredded
- Creamy chipotle sauce (from above)
- Pico de gallo, salsa verde, or pickled onions (for serving, optional)
Instructions
- Make the chipotle sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, minced cilantro, garlic powder, and lime juice. Stir in the chopped chipotle pepper and adobo sauce. Season with salt and pepper to taste. Adjust spiciness by adding more chipotle if desired. Set aside.
- Prepare the refried beans: Heat a large cast-iron skillet over medium heat and add neutral oil and minced garlic. Sauté briefly until fragrant. Add the drained pinto beans, cumin, coriander, and water. Simmer for 2 to 3 minutes, stirring occasionally until most liquid is absorbed. Season with salt and pepper.
- Mash the beans: Using a wooden spoon or potato masher, mash the beans until creamy but still slightly chunky for texture. The mixture should hold together when cooked. Transfer to a bowl to cool until warm, then wipe the skillet clean for searing later.
- Assemble the tacos: Arrange the flour tortillas on a baking sheet. Spread 2 teaspoons of the chipotle sauce on each tortilla, leaving a half-inch border. Spoon about 1/4 cup of the mashed beans onto one half of each tortilla. Top with diced onion, minced cilantro, and shredded pepper jack cheese.
- Fold the tacos: Carefully fold the empty half of each tortilla over the filled half, pressing gently to seal the edges. It’s okay if a bit of filling escapes while folding.
- Sear the tacos: Reheat the skillet over medium-high heat and add 1 teaspoon oil. Once shimmering, reduce heat to medium. Cook two tacos at a time for 2 to 3 minutes on one side until deeply golden brown. Flip carefully and cook an additional 1 to 2 minutes on the other side. Repeat with remaining tacos.
- Serve: Serve the tacos immediately with any remaining chipotle sauce and optional toppings like pico de gallo, salsa verde, or pickled onions. Enjoy the warm, flavorful tacos fresh off the skillet.
Notes
- The chipotle sauce can be adjusted in heat by adding more or fewer chipotle peppers according to your spice preference.
- For a smoother refried bean texture, add a splash more water while mashing to achieve your desired consistency.
- Be careful when folding tacos to avoid overfilling and spilling; it’s normal if some filling escapes during searing.
- Use a cast-iron skillet for best searing results, but a heavy nonstick pan works as well.
- Serve with fresh toppings like pico de gallo or pickled onions for added freshness and texture contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
