Description
Flavorful pinto beans get golden and crispy before being tucked into warm tortillas with fresh toppings for satisfying vegetarian tacos.
Ingredients
Scale
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable broth or water
- 8–10 corn tortillas
- 1 cup shredded lettuce or cabbage
- 1 medium tomato, diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1/2 cup crumbled queso fresco or shredded cheese
- Salsa or hot sauce for serving
Instructions
- 1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until softened. Add garlic and cook 1 minute more.
- 2. Add beans, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir to coat evenly.
- 3. Roughly mash half the beans with a potato masher, leaving some whole for texture.
- 4. Add broth and cook 2-3 minutes until absorbed.
- 5. Increase heat to medium-high, add remaining oil, and spread beans evenly. Cook undisturbed 4-5 minutes until bottom is crispy.
- 6. Stir, breaking up crispy bits, and cook 3-4 minutes more to create new crispy edges.
- 7. Warm tortillas in a dry skillet or microwave.
- 8. Fill tortillas with bean mixture and desired toppings.
- 9. Serve with lime wedges and salsa.
Notes
Store leftover bean filling refrigerated up to 4 days. Reheat in skillet with oil to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 385
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g