Salad Tacos With Spicy Refried Beans

Taco Tuesday but make it fancy!

Salad Tacos With Spicy Refried Beans
For the Salad:
1 jar Manzanillo pimento-stuffed olives, chopped
1/2 Sweet onion, minced
3 Medium tomatoes, seeds removed and chopped
1/2 head Iceburg lettuce, shredded
For the Refried Beans:
2 tablespoons Coconut oil
1 Small sweet onion, chopped
1 tablespoon Cumin seed
1 tablespoon Dried oregano
1 1/2 teaspoon Ground cumin
1/2 teaspooon Coriander
1 tablespoon Tomato paste
2 cans Refried beans or smashed pinto beans
1 teaspoon Salt
Heaping teaspoon honey
1 tablespoon Olive oil
1 (4-ounce) can Chopped hot hatch chiles
For the Tacos:
20 Hard taco shells
Shredded monterey jack or cheddar cheese, for topping
Hot sauce, for topping

Make the salad topping: Add all ingredients to a bowl and toss to combine. May be done up to 1 hour in advance.

Make the refried beans: In a skillet, melt coconut oil over medium-high heat. Add onions and sauté until translucent and beginning to caramelize, stirring regularly, about 5 minutes.

Add the spices to begin toasting them. Stir in the tomato paste and cook until a shade darker, 2 to 3 minutes.

Add beans and salt, and stir to combine and heat through. Add honey and olive oil and continue to stir and fry, another 5 minutes until deeply roasted.

Add chiles if using and stir to combine and heat through. Set aside off the heat until ready to use.

Make the tacos: Preheat the oven to 350 F. To assemble tacos, fill beans 1/3 of the way up the taco shell.

Top with shredded Monterey Jack or cheddar cheese. Wedge filled taco shells in a 9 x 13 casserole dish so that they are all standing up.

Bake in the oven until the cheese is all melted and the shells are crisp, 8 to 10 minutes.

Serve the tacos with a big bowl of taco salad topping on the side. Everyone can grab a taco shell and top with a generous helping of taco salad and a drizzle of hot sauce!


Tacos are amazing, and salads are refreshing, but what about the taco salad? This delicious dinner idea is perfect for the big events in your life or the normal family dinner. With manzanillo olives, cumin seed, refried beans, and hot hatch chilies, this spicy dish is sure to be the light of the party!

Prep Time: 20 minutes

Cook Time: 25 minutes