Roast Chiles. (I did this the day before when I was cooking other stuff.) With tongs, roast them over an open fire until blackened, a few minutes. (See pictures below) Turn them to evenly blacken them. You can also do this in the oven on broil but it will take longer. Once fully blackened, place in a plastic bag or bowl covered tightly with plastic wrap. This helps it steam.

When chiles are cool to touch, remove blackened skin. Try to avoid dunking the whole thing in water because it will lose flavor. Just wet your hands to remove the skin easier. Once it’s peeled, cut it open and scrape out the seeds with a knife. Cut out the stem. Then, slice it into strips.

At this point you can store the Chile strips in the fridge, or use them right away.

Make refried beans. In a small pan, heat 1 tsp. oil and heat. When hot, stand back and pour beans (without liquid) into the pan and smash with a spoon or potato smasher. Lower heat. Add a little bean liquid or water if it gets too dry. After a minute or two, add the chile strips and mix in. Heat just a couple minutes, stirring to prevent it from dying. Set aside.

Assemble tacos. Warm tortillas and then fill with bean & chile mix. Top with quarter avocado and salsa or hot sauce.