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Refried Bean and Halloumi Tacos

Quick and easy family friendly vegetarian recipe
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 people


  • bowl
  • cutting board
  • fork
  • knife
  • zester
  • saucepan
  • frying pan
  • garlic crusher


  • 1 tin black beans
  • 1 lime
  • 3 cloves garlic
  • 3 tbsp tomato puree
  • 200 g halloumi chopped into 1cm chunks
  • 4 tbsp mayonnaise
  • 1 baby gem lettuce
  • 1 tbsp chipotle paste (optional)
  • 8 mini flour tortillas
  • 1/2 tsp paprika
  • 150 ml water


  • Preheat oven to 180 degrees Celsius. Drain and rinse black beans in a colander, then mash with a fork until 2 thirds are mashed.
  • Peel and crush the garlic cloves and half the lime.
  • Heat a drizzle of oil in a saucepan and add the crushed garlic and tomato puree. Stir and cook for 1 minute, then pour in the water and crushed beans. Cook for 5-6 minutes.
  • If you want spicy beans add half the chipotle paste, omit or reduce amount if you prefer a less spicy taste. Season well with salt and pepper, add paprika if you are not using chipotle paste. Simmer for 2-3 minutes until thickened.
  • Heat a drizzle of oil in a frying pan, add the halloumi and fry until golden, around 6-7 minutes. Add the other half of the chipotle paste (if using) to half the mayo. Squeeze half the lime into the other half of the mayonnaise.
  • Pop the tacos in the oven until heated through. Chop the baby gem lettuce.
  • Lay the taco on a plate, add chipotle mayo to the base if using. Then sprinkle the baby gem lettuce on top, spoon the bean mix on next and then sprinkle with cooked halloumi and drizzle the limey mayo on top. Enjoy!


I didn't use the chipotle paste as I'm not great with really spicy food and I was also sharing the meal with my 8 year old son.  The recipe still has plenty of taste with a small amount of paprika to replace the chipotle.  The limey mayo also gives the taco a deliciously refreshing taste.