Pinto Bean Tacos
It's all in the spices! This Mexican-style bean mix is creamy and so flavorful.
Preparation
15 minutes
Cooking
15 minutes
Yield
4 portions
Key ingredient(s) in this recipe
Adapted from Love and Lemons
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Good to know:
You can also use red or black beans!
The base for these tacos can be made with mashed beans (mashed by hand or in a food processor) or simply cooked beans. That way, if you have leftovers, you can add them to a salad, soup, etc. It’s killing two birds with one stone!
For your toppings, feel free to adapt them using whatever you already have in your pantry and/or fridge (tomatoes, cabbage, your favorite sauce, etc.)!
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Taco topping ideas:
- Diced fresh tomatoes
- Grilled corn (or canned)
- Iceberg lettuce / green cabbage / thinly sliced red cabbage
- Cilantro
- Sliced jalapeños
- Plain yogurt
- Grated cheese
- Spicy mayonnaise or your favorite hot sauce
- Lime juice
- etc.
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2 cans (540 ml) of beans (red, black, or pinto)*—undrained
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30 ml (2 tbsp) canola oil
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½ onion, chopped
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3 garlic cloves, minced
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5 ml (1 tsp) salt
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1,25 ml (¼ tsp) ground black pepper
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7,5 ml (½ tbsp) chili powder
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1,25 ml (¼ tsp) cumin
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1,25 ml (¼ tsp) dried oregano
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1 pinch of crushed red pepper flakes
- 1
In a skillet, heat the oil. Cook the onions and garlic until golden brown.
- 2
Add the spices and cook for 2 minutes.
- 3
Add the beans and broth. Cook until the mixture thickens, 8 to 10 minutes.
- 4
Using a potato masher, partially mash the mixture until it has a slightly creamy texture.
- 5
Add the mixture to some tortillas with your favorite toppings!
You can also use kidney beans or black beans for this recipe !
