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Sardine Tacos with Refried Beans

Recipes

Jennifer Scott
August 30, 2025

why make this recipe

Sardines in tortillas with spicy tomato sauce and refried beans is a flavorful dish packed with protein and fiber. It brings vibrant flavors and exciting textures to your plate, making it perfect for a satisfying meal. This recipe takes everyday ingredients and transforms them into something special, allowing you to enjoy a taste of authentic Mexican cuisine right at home. It’s a fantastic way to introduce seafood to your meals while keeping it hearty and delicious.

how to make Sardines in tortillas with spicy tomato sauce and refried beans

Ingredients:

2 tbsp olive oil
1 medium onion, sliced
1 clove garlic, chopped
1 tsp dried epazote or oregano
½ –1 habanero chilli, stem and seeds removed, roughly chopped
600ml/20fl oz tomato passata
250g/9oz sardines in olive oil, drained
250ml/9fl oz corn oil, for deep frying
12 small corn tortillas (about 15cm/6in tortillas)
Salt and freshly ground pepper
1 avocado, stone and skin removed, to serve
600g/1lb 5oz black beans, rinsed
2 medium onions, finely chopped
6 garlic cloves, finely chopped
1 bay leaf
½ tsp dried epazote or oregano
35g/1¼oz lard
1 green jalapeno or serrano chilli, finely chopped
½ tsp salt

Directions:

To start with the refried beans, place the black beans in a large saucepan. Pick out any stones. Cover with about 2 litres/1¾ pint water. Add 1 onion, 2 garlic cloves, 1 bay leaf, and salt. Bring to a boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes to 1 hour on low heat until tender but not falling apart. Remove the bay leaf. Mash the beans with a potato masher or blend them in a food processor for a smoother consistency.
Now, let’s make the sardine ‘stew’. Heat the olive oil in a saucepan over medium heat. Sweat the onion, garlic, dried epazote or oregano, and habanero chilli until very soft. Add the tomato passata and cook for 15 to 20 minutes. Blend it until smooth. Season with salt and pepper to taste.
Pour two-thirds of the sauce back into the pan and add the drained sardines. Reserve the remaining sauce for later. Bring the pan to a simmer for about 15 minutes or until the fish breaks up and combines with the sauce.
While the sauce is cooking, finish the refried beans. Melt the lard in a frying pan and sweat the remaining chopped onion until soft and golden. Add the remaining garlic and jalapeno or serrano chilli; cook for 2-3 minutes more. Then, add the mashed beans to the pan and mix in the epazote or oregano and salt. Heat until it reaches your desired consistency. It’s best to keep it a bit loose, as it will thicken when it cools.
Heat the corn oil in a deep frying pan until it can brown a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1 to 2 minutes until crisp. Drain on kitchen paper.
To assemble, spread 8 of the fried tortillas with the refried beans. Place one bean-covered tortilla on each plate and spoon over some sardine ‘stew.’ Top with a second tortilla, bean-side up, add more stew, then finish with a third tortilla and drizzle the remaining sauce on top. Garnish with avocado and serve immediately.

how to serve Sardines in tortillas with spicy tomato sauce and refried beans

Serve this dish hot, with the layers of refried beans and sardine stew between crispy tortillas. The creamy avocado adds a lovely touch. You can also serve it with lime wedges on the side for an extra zing!

how to store Sardines in tortillas with spicy tomato sauce and refried beans

If you have leftovers, store the components separately in airtight containers in the refrigerator. The refried beans and sardine stew will stay fresh for up to three days. Reheat the beans and stew before serving. The tortillas are best eaten fresh but can be stored in a zip-lock bag for a day or two.

tips to make Sardines in tortillas with spicy tomato sauce and refried beans

If you prefer a milder dish, adjust the amount of habanero chilli according to your taste.
Add lime juice or fresh cilantro for added flavor before serving.
You can substitute the lard with vegetable oil for a vegetarian option.

variation

Feel free to swap sardines for another type of fish or even chicken if you want a different taste. You can also add vegetables like bell peppers or corn in the sardine stew for more flavor and texture.

FAQs

Can I use canned beans instead of dried beans?
Yes, you can use canned black beans. Just drain and rinse them before mashing.

Can I make this dish vegan?
Absolutely! Simply replace the sardines with a plant-based protein or skip the fish altogether. Use vegetable oil instead of lard for the refried beans.

How spicy will this recipe be?
The spiciness can be adjusted by reducing the amount of habanero chilli. Taste the sauce and adjust as needed to suit your preference.

Enjoy your cooking!

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Jennifer Scott

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