Tacos Blancos – habichuelas blancas refritas



This dish has a couple different components. In this post I’ll give you the recipe for the refried white beans or habichuelas blancas refritas. While I couldn’t find the type of bean I was looking for I did manage to find a couple cans of organic cannellini beans or white beans.

Cannellini beans are great because they are super mild and take on any flavour pretty easily. Unlike traditional refried beans that use lard I keep mine free of any pork/animal products and rely on great quality produce & slow ‘n’ low cooking to give the beans some quality flavour.


Habichuelas Blancas Refritas

serves 2-4


~1 large onion, diced

~1 medium bell pepper/capsicum, diced

~4-6 cloves garlic, minced

~1/4-1/2 teaspoon cumin

~1/8 teaspoon ground coriander (optional)

~1 can cannellini beans, drained

~sea salt to taste

~2 tablespoons olive oil



1) In a medium sized pot, with a top, add diced onions, olive oil, and a little sprinkle of salt. Mix everything together well, turn the heat on the medium, and place the top on your pot. Allow the onions to cook, stirring frequently, for 15 minutes. Turn the heat to medium/low if the onions are browning very quickly.

2) Add the bell peppers, a sprinkle of salt, and continue stirring frequently cooking for another 10 minutes on medium heat.

3) Remove the top from your pot, cook another 5 minutes stirring frequently.

4) Once those 5 minutes are up add the garlic, cumin, and coriander (optional) to the pot. Stir well, with a little sprinkle of salt, and allow to cook for 1-2 minutes.

5) Add beans, a hearty pinch of salt, and stir well. Begin to mash the beans and vegetables/spices together until a chunky refried bean paste results. Cook for 1-2 minutes or until warmed through. Then taste the dish and add extra salt if desired. Serve fresh with tacos, burritos, toast, or anything starchy your heart desires.

As always feel free to reach out to me via the CONTACT tab above or scroll down and click on the Instagram icon to follow my daily food adventures.

Much Luv, Laters


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