Happy Thursday, Everyone!

Buckle up, taco lovers—we’re taking a one-way trip to Mexico flavor town with the ultimate refried beans! 🫘 Creamy, rich, and loaded with authentic vibes, these beans are your ride-or-die sidekick—whether you’re waking up to huevos in the a.m. or digging into tacos & sizzling fajitas at night.

And because we like it spicy, we’ve even tossed in a chili guide so you can crank the heat just the way you like it.

🌶️ Grab your spoon… things are about to get muy delicioso. Scroll on down. 👇

Cheers,
~the Taco Tuesday crew

Recipe By: Villa Cocina
VillaCocina.com is your kitchen wild card—where hearty Latin comfort meets bold creative flair, one home-cooked recipe at a time. Taco game? Absolutely leveled up.

INGREDIENTS
1lb mayocoba beans (peruano) 


1 1⁄2 TBSP pork lard


1 1⁄2 TBSP avocado oil


1⁄2 small white onion, finely diced  
1 jalapeño pepper, de-seededd, finely diced  


3 garlic cloves, minced  


1⁄2 TSP Mexican dry oregano


1 1⁄2 cups bean broth or to liking 


To taste kosher salt
10 cups water

REFRIED BEANS
1 1⁄2 TBSP pork lard


1 1⁄2 TBSP avocado oil


1⁄2 small white onion, finely diced  
1 jalapeño pepper, de-seeded, finely diced  


3 garlic cloves, minced  


1⁄2 TSP Mexican dry oregano


1 1⁄2 cups bean broth or to liking 


To taste kosher salt


TOPPING


Cotija cheese or Queso Fresco, crumbled 


Cilantro, chopped

INSTRUCTIONS
Cook the Beans
Sort through the beans, removing any rocks, broken, or shriveled beans, and then give them a good rinse.

Add the drained beans, onion, bay leaf, garlic, salt, and water to the Instant Pot, cover, and cook on HIGH PRESSURE for 45 minutes, followed by a 10-minute NATURAL PRESSURE RELEASE, then QUICK RELEASE the remaining pressure, press CANCEL, and uncover.

Discard the bay leaf, garlic, and onion, strain the beans and reserve both the beans and broth, setting them aside momentarily.

Refried Beans
Place a large pan over medium heat, melt the lard, and drizzle with oil, then add the chopped onion and jalapeño, cooking until golden brown. Add the minced garlic and dried oregano to the pan, toasting for 1 minute.

Add the cooked beans, 1/4 cup of the reserved bean broth, and mash using a potato masher until creamy and chunky, adding more broth as needed to achieve the desired consistency.

Once hot and bubbly, stir in salt to taste, turn off the heat, and top with cheese and cilantro.

WATCH the VIDEO!

Here’s how to fire it up: Choose your pepper, set your heat, and let those beans bring the fiesta. 🎉

Your pepper pick = your heat level.