Taco Salad Bowl with Refried Beans

clock 15 minutes + 25 minutes bowl Serves 4


  • Refried beans
  • salt
  • 2/3 cup chicken stock, plus extra if needed (use gluten-free or vegetarian if preferred)
  • 2 cloves garlic, crushed
  • 1/2 medium brown onion, diced
  • freshly ground black pepper
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cumin ground
  • 1 tablespoon olive oil
  • To serve
  • 4 tortillas
  • 1 cup shredded cabbage
  • 4 tablespoons sour cream
  • 1 red onion, diced
  • sprigs coriander, to garnish
  • 4 tomatoes, diced
  • 3/4 cup grated cheese
  • 400 g can pinto beans, rinsed and drained
  • 2 cups shredded lettuce
  • 1 chipotle chilli
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  • To make the refried beans, heat the oil in a large pan over a medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic, cumin, chilli powder and chipotle chilli and cook for another minute. Stir in the beans and chicken stock and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken stock to moisten, if needed. Season with salt and pepper to taste.

  • Dry-fry 1 tortilla over a medium heat until golden. Place in a deep bowl to shape the tortilla and leave to cool – this will allow it to hold its shape. Repeat with remaining tortillas.

  • Once cooled fill the taco bowls with lettuce, cabbage, tomatoes, capsicum and red onion. Top with the refried beans, guacamole, sour cream and grated cheese, finishing with some sprigs of coriander. Serve immediately.

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