30 minutes
Cook Time
Number of Servings

What to do:

  1. In a pot, add 2 Tbsp. of olive oil over medium heat. Add rinsed and drained pinto beans to pot. Mashup until smooth.
  2. In a small bowl, combine chili powder, cumin, garlic powder, and salt. Mix into pinto beans.
  3. Cook over medium-low heat until warm and smooth.
  4. Combine tomatoes, red onion, cilantro, jalapeño, lime juice, and olive oil in a medium bowl. Mix until combined. Season with salt and pepper to taste.
  5. Heat taco shells according to package instructions.
  6. Serve taco shells with 1/2 cup beans and top with cilantro-lime salsa. Enjoy!

Refried Bean Taco with Cilantro-Lime Salsa

By: Darian Bryan

Vegan Gluten Free Vegetarian

Super easy and simple to make- perfect for Taco Tuesday or any busy weeknight!

Nutrition Facts

What you will need:

  • 2 x 15.5 oz. canned pinto beans
  • 2 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt Wegmans Organic Blue Taco Shells, 6-inch 12 shells


  • 2 cups diced tomatoes
  • 1/2 cup diced red onion
  • 1/2 chopped cilantro
  • 1 jalapeño, seeded & diced
  • juice from 1 lime
  • 2 Tbsp. olive oil
  • salt & pepper to taste

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