Spicy Pinto Bean and Corn Tacos
Spicy Pinto Bean and Corn Tacos
Ingredients
For the Taco Filling
- 2 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 3 clove garlic, minced
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (15 ounce) pinto beans, rinsed and drained
- 1 cup corn kernels, frozen or fresh
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup sour cream or plain Greek yogurt, optional
- 4 lime wedges
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 2
Add the minced garlic, minced chipotle peppers, and adobo sauce to the skillet. Cook for 1 minute until fragrant.
⏱️ 1 min•🌡️ 350 - 3
Stir in the cumin, chili powder, and smoked paprika. Cook for another minute, stirring constantly.
⏱️ 1 min•🌡️ 350 - 4
Add the rinsed and drained pinto beans, corn kernels, and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the mixture has thickened slightly.
⏱️ 7 min•🌡️ 350 - 5
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min - 7
Fill each warm tortilla with the pinto bean and corn mixture. Top with sliced avocado, chopped cilantro, and a dollop of sour cream or Greek yogurt, if desired. Serve immediately with lime wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pinto Bean and Corn Tacos
Ingredients
For the Taco Filling
- 2 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 3 clove garlic, minced
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (15 ounce) pinto beans, rinsed and drained
- 1 cup corn kernels, frozen or fresh
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup sour cream or plain Greek yogurt, optional
- 4 lime wedges
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 2
Add the minced garlic, minced chipotle peppers, and adobo sauce to the skillet. Cook for 1 minute until fragrant.
⏱️ 1 min•🌡️ 350 - 3
Stir in the cumin, chili powder, and smoked paprika. Cook for another minute, stirring constantly.
⏱️ 1 min•🌡️ 350 - 4
Add the rinsed and drained pinto beans, corn kernels, and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the mixture has thickened slightly.
⏱️ 7 min•🌡️ 350 - 5
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min - 7
Fill each warm tortilla with the pinto bean and corn mixture. Top with sliced avocado, chopped cilantro, and a dollop of sour cream or Greek yogurt, if desired. Serve immediately with lime wedges.
⏱️ 2 min