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Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic, minced chipotle peppers, and adobo sauce to the skillet. Cook for 1 minute until fragrant.
Stir in the cumin, chili powder, and smoked paprika. Cook for another minute, stirring constantly.
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.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
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.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic, minced chipotle peppers, and adobo sauce to the skillet. Cook for 1 minute until fragrant.
Stir in the cumin, chili powder, and smoked paprika. Cook for another minute, stirring constantly.
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.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
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.